Snack · 30 min · chinese

Scallion Pancake Wedges

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Flour
• 4 Scallions
• 1 tbsp Sesame oil
• 2 tbsp Soy dipping sauce

Steps

1. Whisk the flour with 3/4 cup of hot, not boiling, water and a pinch of salt, then knead on a floured surface for 5 minutes into a smooth, elastic dough.
2. Cover with a damp towel and rest 20 minutes. Rested dough rolls out without springing back.
3. Divide the dough in two. Roll each piece into a thin circle on a lightly floured surface.
4. Brush the surface with sesame oil and blanket evenly with the chopped scallions, leaving a small border clean.
5. Roll the circle into a tight log, coil the log into a spiral like a snail shell, then roll flat again into a pancake. These layers are what make it shatteringly flaky.
6. Pan-fry in a slick of oil over medium heat, 3 to 4 minutes per side, until golden with crisp brown spots.
7. Cut into wedges and serve hot with the soy dipping sauce.

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