Chinese Scallion Pancakes (葱油饼)

Method11 steps · about 1 hr

1. 1

   Step 1: Choose ONE dough-making route: hand mixing in this step OR the mixer in step 2, using the same single dough-ingredient stock. For the hand route, mix the 2 cups dough flour and ½ tsp dough salt. Slowly drizzle in the ½ cup boiling water while stirring with chopsticks or a fork until absorbed; slowly add the ¼ cup cool water until flakes form. Press together, adding a little separate extra water only if dry flour remains, or a little separate extra flour only if very sticky. Knead until a firm ball forms, about 5 minutes. Cover and rest for 20 minutes, then SKIP step 2 and continue with step 3.

   Rest hand-mixed dough — selected route only · 20 minUses 2 cups all-purpose flour for the dough · ½ tsp salt for the dough · ½ cup boiling water for the dough · ¼ cup cool water for the dough · A little additional water only if dry flour remains; amount as needed · A little additional all-purpose flour only if dough is very sticky; amount as needed

   
2. 2

   Step 2: Mixer route ONLY, instead of step 1: combine the same 2 cups dough flour and ½ tsp dough salt in the mixer bowl with a dough hook. On the mix setting, slowly drizzle in the ½ cup boiling water, then the ¼ cup cool water. After about 1 minute, add a little separate extra water only if dry flour remains. Turn to setting 4 and knead until a firm ball forms, about 3 minutes. Cover and rest for 20 minutes, then continue with step 3. Do not make a second batch of dough or repeat the hand route.

   Rest mixer dough — selected route only · 20 minUses 2 cups all-purpose flour for the dough · ½ tsp salt for the dough · ½ cup boiling water for the dough · ¼ cup cool water for the dough · A little additional water only if dry flour remains; amount as needed

3. 3

   Step 3: While the ONE selected dough from step 1 or 2 rests, mix the separate ⅓ cup filling flour, ¼ cup peanut oil and ¾ tsp filling salt until a smooth oil-flour paste forms. Keep this prepared paste for steps 6 and 8.

   Uses ⅓ cup all-purpose flour for the filling paste · ¼ cup peanut oil for the filling paste · ¾ tsp salt for the filling paste

   
4. 4

   Step 4: If making the optional dipping sauce, mix the 1½ tbsp dipping soy sauce, 1 tbsp Chinkiang vinegar, ¼ tsp dipping sugar and separate 1 tbsp dipping-sauce water until the sugar dissolves. Set aside; skip this whole step if omitting the sauce.

   Uses 1½ tbsp soy sauce, if making the optional dipping sauce · 1 tbsp Chinkiang vinegar, if making the optional dipping sauce · ¼ tsp sugar, if making the optional dipping sauce · 1 tbsp water, if making the optional dipping sauce

5. 5

   Step 5: After the selected dough from step 1 OR step 2 has finished its 20-minute rest, knead it for about 1 minute until smooth. Divide this one batch into 6 even pieces and form balls. Each piece is about 76 g.

   Uses All the rested dough from step 1 ONLY if using the hand route · All the rested dough from step 2 ONLY if using the mixer route

6. 6

   Step 6: Work on ONE dough ball from step 5 and keep the other 5 covered. Roll it into a thin rectangle about 6×10 inches (15×25 cm), lifting and turning to prevent sticking. Spread about 1 tbsp of the prepared filling paste from step 3 over it, leaving about 1 inch (2.5 cm) bare along the top and left edges. Sprinkle about 2 heaping tbsp of the finely chopped green onions (About 2 heaping tbsp) onto the paste in a loose L shape along one long edge and one short edge. Keep the remaining actual paste, chopped onions and dough balls for step 8.

   Uses One of the 6 dough balls from step 5 · About 1 tbsp prepared paste for this pancake; unknown share of the finished paste · About 2 heaping tbsp chopped green onions for this pancake

   
7. 7

   Step 7: For the filled rectangle from step 6, roll tightly from the long edge with the concentrated onions into a long tube. Lightly flatten the tube and pinch the more onion-filled end shut. Starting at that sealed end, gently stretch and coil the tube toward the unsealed end, smoothing out large air bubbles. Tuck the loose end underneath and gently press the coil to seal it.

   Uses The whole filled rectangle from step 6

   
8. 8

   Step 8: Set the first filled coil from step 7 aside and cover it. Repeat steps 6 and 7 for each of the remaining 5 dough balls from step 5, using the remaining actual paste from step 3 and chopped onions: about 1 tbsp paste and 2 heaping tbsp onions PER additional pancake are guides. Divide the actual chopped-onion batch across the 6 pancakes; do not add another 8-onion batch. Keep the formed coils covered while working, allowing a few minutes to relax before final rolling. Any unused paste is leftover, not a claimed part of each pancake.

   Uses The whole first filled coil from step 7 · The remaining 5 dough balls from step 5 · About 1 tbsp paste PER additional pancake, from the actual remaining paste · About 2 heaping tbsp chopped onions PER additional pancake, from the same actual remaining batch

9. 9

   Step 9: Roll each of the 6 filled coils from step 8 into a circle about 7–8 inches (17–20 cm) wide, flipping and moving it to prevent sticking. Small burst air bubbles or a little fallen onion are acceptable. To freeze uncooked pancakes instead of frying now, separate the rolled pancakes with parchment, stack in a sealed freezer bag with excess air pressed out and freeze for up to 3 months; thaw the pancakes you plan to cook for 10 minutes, then use step 10.

   Uses All 6 filled coils from step 8

10. 10

    Step 10: To cook the rolled pancakes from step 9, heat a 9-inch (23 cm) cast-iron or nonstick skillet over medium-high heat. Add enough separate frying oil to coat the bottom. Add ONE pancake and briefly swirl it to distribute oil. Cover, reduce to medium and cook for 1 minute; flip, cover and cook the other side for 1 minute. Uncover and cook for about 3 more minutes, flipping and pressing with a spatula, until both sides are crisp and browned and the interior is cooked through. Reduce to medium-low if needed. Transfer to a rack or board and repeat this entire sequence for each of the 6 pancakes, adding frying oil as needed to coat the pan. The approximate cooking guide is 5 minutes TOTAL per pancake, not 5 minutes per side.

    Cook ONE pancake — total covered and uncovered phases · 5 minUses All 6 rolled pancakes from step 9, cooked one at a time · Frying oil as needed to coat the pan for EACH pancake; aggregate total unspecified

    
11. 11

    Step 11: When the cooked pancakes from step 10 have cooled just enough to handle, cut EACH pancake into 6 wedges and serve hot, with the optional prepared dipping sauce from step 4 if made. The full batch is 6 pancakes or 12 small appetizer servings. Refrigerate cooked leftovers within 2 hours and use within 3 days; reheat in a pan over medium heat, flipping until hot throughout.

    Uses All the cooked pancakes from step 10 · All the prepared dipping sauce from step 4, ONLY if made