Finished Scallion Pancakes
Flaky and crisp. Let's learn how to make them!
Hot Water Dough
Hot water dough is made by adding boiling water to flour. It limits gluten development, and creates a dough that is smooth, satiny, and easy to work with (though it doesn't stretch well).
Flatten and Brush
Flatten out the dough and brush it with sesame oil to help keep layers separate.
Roll and Twist
Roll the dough up jelly-roll style into a tight log, then form a spiral out of the log.The dough and sesame oil have now formed 5 distinct layers.
After re-flattening, spread an even layer of scallions over the top of the new disk.
Roll the disk up once again, this time with the scallions trapped inside.
The Finished Roll
Keeping things tight is important.
Form another spiral out of the scallion-filled dough.
Flatten the dough one more time. You've now created 25 distinct layers of dough and sesame oil.
Fry over medium-high heat in a good amount of oil for even browning. As the dough heats, moisture expands, helping to separate the layers of dough.
Flip and continue
If all goes well, you should have an even, mottled golden brown color and ultra-crisp texture.
Many Many Layers
These scallion pancakes have five times the number of layers of a traditional pancake, for extra flakiness and crispness.