Ingredients
3 ½ scallions, finely chopped
1 cup all-purpose flour
¼ tsp Chinese five-spice powder
5 tbsp canola oil (divided)
¼ cup boiling water
1 ¼ tsp kosher salt, divided
¼ cup cold water
Instructions
- In a mixing bowl, combine flour, five-spice powder, and 1 tsp salt. Slowly add boiling water, stirring until a soft dough forms. Gradually add cold water until ¼ cup total is used.
- Knead dough for 5 minutes until elastic. Cover with a damp cloth and rest for 30 minutes.
- Mix chopped scallions with ¼ tsp salt.
- Divide dough into 4 pieces. Roll each into a ball, then flatten into a 6-inch circle. Brush lightly with oil, sprinkle scallions evenly, then roll up like a jelly roll. Coil into a snail shape and press flat. Repeat with remaining dough.
- Heat 1 tbsp canola oil in a skillet over medium heat. Fry each pancake for 2 minutes per side until golden and crisp, adding more oil as needed.
- Serve warm, optionally with a soy dipping sauce.
Notes
- Add sesame seeds for crunch.
- Mix chili flakes into scallions for spice.
- Swap canola oil with sesame oil for deeper flavor.
- Serve with a soy, rice vinegar, and garlic dipping sauce.
- Store in fridge up to 3 days; reheat in a skillet for crispiness.
- Freeze uncooked or cooked pancakes with parchment between layers; reheat directly from frozen.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
