Crispy Scallion Pancakes


  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ cup boiling water
  • ¼ cup cold water
  • 3 tablespoons melted chicken fat
  • 1 cup thinly sliced scallions
  • ½ cup vegetable oil for frying
  • Directions

  • Step 1

    Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.


  • Step 2

    Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.

  • Step 3

    Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.

  • Step 4

    Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

  • Cook's Note:

    You can use another oil instead of melted chicken fat for brushing pancakes.

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