Crisp, layered pancakes filled with spring onions and subtle seasoning, pan-fried until golden and flaky.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup boiling water
03 - 1/4 cup cold water
04 - 1/2 teaspoon salt
→ Filling
05 - 1 cup spring onions (scallions), finely sliced, green and white parts
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon white pepper (optional)
→ For frying
08 - 1/4 cup vegetable oil, plus additional oil for brushing and frying
# How to Make It:
01 - In a large mixing bowl, whisk together the flour and 1/2 teaspoon salt. Pour in the boiling water while stirring with a wooden spoon or chopsticks until mixture is shaggy, then add the cold water and knead until a smooth, pliable dough forms, about 5 minutes.
02 - Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes to relax the gluten for easier rolling.
03 - Divide the rested dough into 4 equal pieces and shape each into a smooth ball.
04 - On a lightly floured surface, roll one ball into a thin rectangle roughly 1/8 inch thick. Lightly brush the surface with a thin film of vegetable oil, sprinkle with a pinch of salt and spread a quarter of the sliced scallions evenly over the sheet.
05 - Roll the dough sheet tightly into a jelly-roll, then coil the roll into a spiral (snail shape), tucking the end underneath. Flatten the coil gently with your hand.
06 - Using a rolling pin, roll each spiral into a 6-inch (approx.) disc, taking care to preserve the layered structure so the pancake will be flaky.
07 - Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry one pancake at a time, cooking 2–3 minutes per side until golden brown and crisp, adding more oil as needed between pancakes to maintain a shallow frying layer.
08 - Transfer cooked pancakes to a paper towel-lined plate to drain briefly. Slice into wedges and serve warm with soy sauce or chili oil.
