After a few attempts I find it really hard to get the scallion pancakes crispy but not oily. Next time I will focus on how much oil and how long to cook. The important factors are frying at right temperature, time the cook, and covering pan. Its the same dough hot water dough as dumplings. I read all purpose flour in US has higher gluten so can try to replace some AP flour with cake flour to get a softer pancake. The video has several different methods to roll up and form the pancake. The video also suggests when finished cooking to scrunch up the pancake for extra crispiness.
video on folding techniques youtube
Ingredients
hot water dough
- 2 cups flour (can replace some with cake flour for softer pancakes)
- 1/2 t salt
- 1 cup boiling water (240g)
filling
- 1/4c 92g toasted sesame oil
- 1 1/3c 80g thinly sliced scallions
- neutral oil for cooking like canola
Steps
dough
- measure 2 cups flour, add 1/2t salt
- boil water and let sit for 30s or use 95F water
- slowly stir in water about 3/4c
- stir until ball is formed
- keep adding remaining 1/4c water until forms a ball
- knead on counter 3-5m, add flour to stop from sticking
- should feel more elastic
- wrap and cool dough for 30m in fridge or overnight
prepare pancakes
- divide dough into 4 pieces
- roll dough into a ball
- roll into a rectangle until about 1/4 inch thick
- brush in 1T of sesame oil
- add about 1/3c of scallions
- roll into a snake
- spiral into a circle
- roll out circle until 8 inch circle
cook pancakes
- in a saute pan spread thin layer of oil
- heat oil until shimmering
- fry about 3m (can cover) then flip and fry other side 3m
- sprinkle with salt and let cool on paper towel
- eat while warm, also good to reheat in air fryer
