Scallion Pancake

🔥 Prep

• Measure 320 g all‑purpose flour.
• Boil 200 ml water (use boiling hot water) and keep a separate amount of cold water ready.
• Thinly slice 8 scallions (green parts).
• Measure 2 tbsp toasted sesame oil, 60 ml vegetable oil, 0.5 tsp five‑spice powder, 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tsp chili oil, 0.5 tsp sugar, 1 tsp salt, 0.25 tsp black pepper.
• In a small bowl, combine 2 tbsp flour, toasted sesame oil, five‑spice powder, and a pinch of salt to make the aromatic roux paste.

🔥 Cook

• 1. In a large mixing bowl, combine the 320 g flour with boiling hot water, stirring with chopsticks until shaggy, then stir in cold water. Knead for 8 minutes until a smooth, pliable dough forms. Brush with vegetable oil and rest covered for 30 minutes.
• 2. Prepare the aromatic roux paste by mixing 2 tbsp flour, toasted sesame oil, five‑spice powder, and fine sea salt in a small bowl.
• 3. Divide the rested dough into 4 equal portions. On an oiled work surface, Roll each portion out very thinly into a translucent rectangle. Spread a thin layer of the spiced oil roux over the surface and Sprinkle generously with the finely sliced scallions. Roll tightly into a long rope, twist into a spiral snail shape, tuck the end underneath, and rest for 10 minutes. Flatten gently with a rolling pin into a 7‑inch disc.
• 4. Heat 60 ml vegetable oil in a heavy cast‑iron skillet over medium heat. Fry each pancake for 3 minutes per side until golden brown, blistering, and crisp. Use two spatulas to Squeeze and Fluff the pancake from the edges to shatter the flaky internal layers. Cut into wedges and serve hot with the prepared dipping sauce (soy sauce, Chinkiang vinegar, chili oil).

🔥 Serve

• Serve the scallion pancakes hot, wedged and drizzled with extra dipping sauce if desired.
• Pair with a simple cucumber salad or pickled radish for a refreshing contrast.
• Enjoy with a cup of hot Chinese tea or a light soy‑ginger dipping sauce on the side.