A Chinese takeout favorite, these delicious, crunchy pancakes are excellent with garlicky sautéed Asian greens.
Serves: 4Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 tsp. salt
- 1 1⁄2 Tbsp. peanut oil
- 1 cup boiling water
- 4 tsp. Asian toasted sesame oil
- 1 1⁄2 cups chopped scallion greens, divided
- 1⁄2 cup corn oil
- In a large mixing bowl, combine 2 cups flour, salt, peanut oil, and boiling water. Mix with a wooden spoon to form a workable dough, adding more flour if necessary. Knead the dough on a lightly floured surface until smooth, about 5 minutes; wrap it in plastic film, and allow it to rest for 20 minutes.
- Divide the dough into 4 parts. Roll out 1 part into a 6-by-8-inch rectangle. Brush with sesame oil and sprinkle with 1⁄4 cup scallions. Roll, jellyroll style, into a cylinder; flatten the cylinder slightly, and crimp the ends. Coil the cylinder into a disk, and crimp or pinch to seal. Repeat with remaining dough. Roll the disks into 8-inch pancakes.
- Heat a skillet over medium heat; add 3 tablespoons of corn oil. Fry the pancakes 1 at a time, adding more oil when necessary, and keeping finished cakes warm in the oven. Serve with a sprinkling of chopped scallions.