Scallion pancakes (蔥油餅 – Chung yau bang)
- 2 cups all-purpose flour
- 1 cup boiling water
- 1 cup scallions, chopped
- Sesame oil (or just vegetable oil)
- Put the flour in a medium bowl (you can sift it in). Add the water in portions while you mix the dough with a wooden spoon.
- Transfer the dough onto a lightly floured surface and knead for ~5-7min until it comes together and is not sticky.
- Put it back into the bowl and let it sit for 30min at room temperature.
- Transfer the dough onto a floured surface and roll into a long dough. Cut it into four even pieces.
- Using a rolling pin, roll each one into a thin rectangle. Sprinkle with salt, brush with sesame oil, and sprinkle the scallions evenly over the dough.
- Roll it up tightly starting at one long end of the rectangle, then curl it up like a snail, and tuck the end underneath.
- Flatten it into a disk with a rolling pin.
- Heat up some oil in a cast iron pan and pan fry on medium-high heat until golden brown. Flip it over and pan-fry this side as well.
Makes 4 pancakes (to get an idea of size, the above is a 12″ cast-iron pan)
- Since I don’t have a rolling pin, I just wrapped a bottle of soy sauce with plastic wrap!
- In the photo with the cast-iron pan, you’ll see that I brushed some leftover sesame oil on top. Don’t do that! It made that side burn faster, which is on the underside of the “finished” picture 😉