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Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1 teaspoon salt
- 1/4 cup vegetable oil (plus more for frying)
- 2 teaspoons toasted sesame oil
- 1 cup scallions, finely chopped (about 6 to 8 scallions)
- 1/2 teaspoon white pepper
- Extra salt for sprinkling
Before you start
Equipment You'll Need
- Large mixing bowl
- Rolling pin
- Pastry brush
- Large skillet or flat griddle
- Cutting board
- Sharp knife or pizza cutter
Safety Tips & Important Notes
Follow these for best results and safety.
- The boiling water creates a more tender, pliable dough that's easier to work with.
- Don't skip the resting time as it allows the gluten to relax and makes rolling easier.
- Roll the dough as thin as possible for more layers and better texture.
- Keep the oil-scallion mixture generous for maximum flavor and flakiness.
- Work with one pancake at a time and keep others covered to prevent drying.
- Adjust heat if pancakes brown too quickly before cooking through.
Instructions
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Place flour in a large mixing bowl and add the boiling water, stirring with chopsticks or a wooden spoon until shaggy clumps form.
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Add the cold water gradually and knead the dough in the bowl until it comes together into a rough ball.
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Turn the dough out onto a lightly floured surface and knead for 5 to 8 minutes until smooth and elastic.
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Cover the dough with a damp towel and let it rest for 30 minutes at room temperature.
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While dough rests, combine the vegetable oil and sesame oil in a small bowl and set aside.
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Divide the rested dough into 4 equal pieces and cover the pieces you're not working with.
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Roll one piece of dough into a thin rectangle about 8 by 12 inches.
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Brush the surface generously with the oil mixture, then sprinkle with salt, white pepper, and a quarter of the chopped scallions.
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Starting from the long side, roll the dough tightly into a long cylinder, like a jelly roll.
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Coil the cylinder into a tight spiral, tucking the end underneath, then flatten gently with your palm.
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Cover and let rest for 10 minutes, then roll out the coil into a round pancake about 7 to 8 inches in diameter.
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Repeat with remaining dough pieces.
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Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering.
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Place one pancake in the skillet and cook for 2 to 3 minutes until golden brown spots appear on the bottom.
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Flip and cook the other side for 2 to 3 minutes until golden and crispy.
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Transfer to a cutting board and cut into wedges while hot.
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Repeat with remaining pancakes, adding more oil to the pan as needed.
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Serve immediately while hot and crispy.
Chef's notes
Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.
These are best eaten immediately while crispy, but can be reheated in a dry skillet.
Uncooked rolled pancakes can be frozen between parchment paper for up to 3 months.
For extra crispy pancakes, use slightly more oil when frying.
Green onions and scallions are the same ingredient.
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