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Chinese Scallion Pancakes

Notes
In order to make the pancake chewy but still easy to cook, use both hot boiling water and cold water. Hot boiling water dough is soft when well cooked, while cold water dough produces a chewier texture.
Use only the green part of scallion or green onion. The hard white part usually pierces the wrapper.
It is important to rest the pancake just before the last rolling out. In every step of this recipe, cover your dough with a wet cloth to prevent drying out.
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Ingredients
  

  • 2 cups plain flour (nearly 300g)
  • 3/4 cup water (½ cup hot boiling water + ¼ cup cold water) + 10ml for adjusting
  • 1 tbsp sesame oil
  • 1 tbsp vegetable cooking oil
  • 2 cups chopped scallion (use green part only)
  • ½ tsp salt
  • 1 tbsp Chinese five spice powder

For dipping sauce:

  • 2 tbsp soy sauce
  • 1 scallion, sliced thin
  • 1 tbsp water
  • 2 tsp rice vinegar
  • 1 tsp honey
  • 1 tsp toasted sesame oil
  • pinch chilli flakes

Instructions
 

  • Mix salt with all purpose flour in a large mixing bowl. Make a small hole in the centre and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Form the dough into a ball, cover and rest for 5 minutes.
  • Knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover and rest for 20 to 30 minutes.
    After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large round circle (18-20cm). Brush each one with some sesame oil, sprinkle with Chinese five spice power and chopped scallion (leaving 1 cm without onions around the edge).
  • Roll up the circle into a cylinder.
  • Roll the cylinder into the shape of a snail.  Cover with wet cloth and rest for 10 to 15 minutes.
  • Roll out the pancake to large around circle. Be gentle and use your hands as much as possible because a rolling pin will puncture the dough. It will be around 18cm in size.
  • Brush a frying pan with oil. Pan-fry on medium temperature until the surface becomes brown around 2-3 minutes. Turn over to fry the other side. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
  • Combine ingredients for dipping sauce. Cut pancakes into 6 triangles and enjoy!