Scallion Pancakes

Dough

• plain flour300 g
• water180 ml
• salt½ tsp

Layering

• spring onions6
• vegetable oil3 tbsp
• plain flour2 tbsp
• salt1 tsp
• white pepper½ tsp

Frying

• soy sauce3 tbsp
• black vinegar1 tbsp
• vegetable oil4 tbsp

Dough

1. 01

   Stir the just-boiled water into the flour and salt with chopsticks, then knead once it is cool enough to touch.

2. 02

   Hot water gives a soft, pliable dough that rolls thin without springing back. Knead for 5 minutes, then cover and rest for 30 minutes.

Layering

3. 03

   Mix the 3 tbsp of oil with the 2 tablespoons of flour, salt and white pepper to a loose paste. This paste is what keeps the layers separate.

4. 04

   Divide the dough into 4. Roll one piece into a thin rectangle.

5. 05

   Finely slice the spring onions. Brush the dough generously with the oil paste and scatter with a quarter of the spring onions.

6. 06

   Roll it up tightly from the long side into a rope, then coil the rope into a snail and tuck the end underneath.

7. 07

   Rest for 10 minutes, then roll the coil out gently into a flat disc about 5 mm thick.

8. 08

   Repeat with the remaining three pieces of dough, oil paste and spring onions.

Frying

9. 09

   Heat 1 tbsp of the frying oil in a frying pan over a medium heat and fry one pancake for 3 to 4 minutes a side, until golden and crisp.

10. 10

    Take it out and scrunch it gently between your hands from the edges inwards. This breaks the layers apart and makes it flaky. Fry and scrunch the other pancakes the same way, each in 1 tbsp of the frying oil.

11. 11

    Mix the soy sauce and black vinegar for dipping. Cut the pancakes into wedges and serve with the dipping sauce.