Scallion Pancakes

Ingredients

• •2 cups All-purpose flour
• •1 cup Boiling water
• •6 stalks Scallions
• •0.5 cup Vegetable oil
• •1 tsp Salt
• •0.25 tsp Chinese five spice
• •1 recipe Dipping sauce

Instructions

1. 1

   Mix flour and salt. Slowly add boiling water, stirring with chopsticks.

   💡 Ice bath immediately to stop cooking and preserve color. Do not skip the salt in the water.

2. 2

   Knead dough for 5 minutes until smooth. Rest for 30 minutes.

   💡 Cover loosely with foil. Carryover cooking continues for 5-10 minutes.

3. 3

   Roll dough into a thin rectangle, about 1/8 inch thick.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

4. 4

   Brush with oil. Sprinkle generously with chopped scallions and five spice.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

5. 5

   Roll up tightly like a jelly roll. Cut into 4 pieces.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

6. 6

   Take each piece, coil into a spiral, flatten with palm.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

7. 7

   Roll each into a 6-inch pancake.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

8. 8

   Fry in oil over medium heat, 3-4 minutes per side until golden.

   💡 High heat with small amount of fat. Ingredients should sizzle but not steam.

9. 9

   Drain on paper towels. Cut into wedges to serve.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.