Flaky Layered Scallion Pancakes with Ginger-Soy Dipper

⏱ 60 min · Serves 4

Shatteringly crisp on the outside, chewy and ribboned with green onion inside — these hot-water dough pancakes are easier than they look, and the rolled-coil trick guarantees dozens of paper-thin layers. Serve straight from the pan with a tangy ginger-soy dip.

Per serving: 395 kcal · 8.0g protein · 51.0g carbs · 18.0g fat

Ingredients

• 250g (2 cups) plain flour
• 150ml just-boiled water
• 1/2 tsp fine salt
• 2 tbsp neutral oil, plus 3-4 tbsp for frying
• 2 tbsp plain flour (for the oil paste)
• 1 tsp toasted sesame oil
• 6 scallions, finely sliced (green and pale parts)
• 1/4 tsp white pepper
• For the dip: 3 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame seeds
• 1/2 tsp chilli flakes or chilli oil (optional)

Method

1. Put the 250g flour and salt in a bowl. Pour in the just-boiled water while stirring with chopsticks or a fork until shaggy. When cool enough to handle, knead 5 minutes to a smooth, soft dough. Cover and rest 30 minutes.
2. Meanwhile make the oil paste: mix 2 tbsp neutral oil, 1 tsp sesame oil and 2 tbsp flour to a loose paste. Whisk the dip ingredients together in a small bowl.
3. Divide the rested dough into 4. On a lightly floured surface roll one piece into a thin rectangle, roughly 20x28cm.
4. Spread a quarter of the oil paste thinly over the surface, then scatter over a quarter of the scallions and a pinch of white pepper.
5. Roll up tightly from the long edge into a rope, stretch it gently, then coil into a spiral and tuck the end underneath. Flatten with your palm. Repeat with the rest, then rest the coils 10 minutes.
6. Roll each coil out to a 16-18cm disc, about 5mm thick — don't press too hard or the layers will fuse.
7. Heat 1 tbsp oil in a heavy frying pan over medium heat. Fry one pancake 2-3 minutes per side until deep golden and puffed, pressing lightly with a spatula. Repeat with the rest, adding oil as needed.
8. Slap the hot pancake between your hands or scrunch briefly with tongs to loosen the layers, cut into wedges and serve with the ginger-soy dip.