Scallion Pancakes (葱油饼)

葱油饼

Golden, flaky layers with scallion in every bite: these scallion pancakes (葱油饼) pan-fry to crisp perfection in 45 minutes, with photos for every step.

Ingredients

• all-purpose flour
• hot water (not boiling)
• neutral oil + 1 tbsp flour (for paste)
• scallions, finely chopped (dry them on a towel)
• salt
• oil for frying

Instructions

1. Mix flour and salt. Slowly pour in hot water, stirring with chopsticks, until it forms shaggy clumps. Knead into a smooth ball. Cover, rest 20 minutes.
2. Meanwhile make the oil paste: whisk oil + flour until smooth. Dry the chopped scallions on a paper towel (wet scallions make soggy layers).
3. Divide dough into 4 balls. Roll each into a thin rectangle (about 2-3 mm).
4. Spread oil paste thinly over the dough, sprinkle with scallions. Roll it up tightly into a long log, then coil the log into a spiral. Rest 5 minutes. (Coil holds its shape; layers are visible at the cut edge)
5. Roll each coil gently into a flat pancake, about 5-6 mm thick. Don't press hard — you want to preserve the layers.
6. Heat 1 tbsp oil in a skillet over medium. Fry the pancake 2-3 minutes per side until golden and crisp.
7. Move to a cutting board, rest 1 minute (traps steam = flaky). Cut into wedges. Repeat for remaining pancakes.