Scallion Pancake
Flaky, chewy, shatteringly crisp discs with a hundred oniony layers inside, made from flour and water and pure technique. Cheapest thrill in the entire food hall.
- Total time
- 17 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Stir the just-boiled water into the 200g flour with a chopstick until shaggy, then knead 3 minutes into a soft smooth dough and rest it, covered, for 5 minutes.
Mix 3 tbsp oil with the 2 tbsp flour and the salt into a loose paste; this is what makes the layers separate.
Divide the dough in two, roll each piece into a thin rectangle, spread with the oil paste and scatter with spring onions.
Roll each rectangle up into a tight rope, coil the rope into a spiral, tuck the end under, and flatten gently with a rolling pin into a 20cm disc.
Fry each pancake in 1.5 tbsp oil over medium heat for 3 minutes a side until deep golden and crisp, pressing the centre down with a spatula.
Cut into wedges and serve with soy sauce mixed with the black vinegar.
Read all that and thought “absolutely not”?
Completely fair. Scallion Pancake is sitting in the Chinese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Chinese kitchen
Wok breath you can taste from the doorway.