Chinese Scallion Pancakes
- Stir the flour and salt in a large mixing bowl. Make a well in the center and pour in the sesame seed oil and a cup of newly-boiled water. Mix until everything comes together to form a ball.
- Turn out the dough onto a lightly floured surface. Knead by hand for about fifteen minutes (or 10 minutes in a stand mixer using a dough hook). The dough should be soft but not sticky.
- Shape the dough into a ball, place in a bowl, cover with a damp towel and let the dough rest for half an hour.
- Roll out the dough into a log and cut ten equal pieces.
- Take one piece and, with a rolling pin, form into a flat thin circle about seven inches in diameter.
- Spread a tablespoonful or two of sliced scallions on the flattened dough.
- Starting at the edge nearest you, roll the dough outward to form a “cigar”, pressing lightly to make the dough longer and thinner.
- Lift one end of the rolled dough and swirl to form a coil.
- Flatten the coil with a rolling pin to a thickness of about a quarter inch.
- Repeat until all the dough pieces have been filled, rolled, coiled and flattened.
- Heat enough cooking oil to reach a depth of about a quarter inch.
- Over MEDIUM heat, fry the pancakes, two or three at a time, until golden brown in spots.
- Flip halfway through the cooking to brown the other side as well.
- Important: add more oil to the pan before frying the next batch of pancakes.
- Drain on paper towels.
- Cut the scallion pancakes into wedges and serve with your favorite dipping sauce.
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