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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Add 600g all-purpose flour, 5g salt, and 5g five-spice powder into a mixing bowl, and stir well with a spoon.
Watch out
Mix salt and spices thoroughly with flour to ensure even seasoning.
Be careful with hot water to prevent scalding when pouring.
Pour 420g water into a saucepan and heat until small bubbles form around the edges (approx. 70°C), then turn off heat.
local_fire_departmentmedium heatWatch out
Do not overheat water, as boiling water will over-scald dough and destroy chewiness.
Hot water dough mixture is very hot; use a spoon first, do not use bare hands immediately.
Add 30g cooking oil into the 70°C hot water and stir, then pour into flour and stir quickly with a spoon into shaggy dough flakes.
Watch out
Mixing oil into water before pouring into flour prevents lumps and makes dough softer.
Put on gloves and gather dough flakes into a rough dough ball. Coat bowl bottom with 5g oil, put dough in, cover, and rest for 15 minutes.
Watch out
The dough has high hydration
do not over-knead at this stage, just bring together
Take out the rested dough, knead gently a few times until smooth, then divide into 9 small dough balls (approx. 115g each).
Watch out
Gluten is relaxed after resting
knead gently to smooth, do not hard-knead again
Tuck dough edges inward to shape smooth round balls. Place on tray, brush surface with 10g oil, cover with plastic wrap, and rest for 30 minutes.
Watch out
Coating with oil prevents dough from drying out and helps scalability later.
Curling fingers into a claw while cutting scallions to prevent cutting hands.
Finely chop 330g washed and dried scallions into small pieces.
Watch out
Ensure scallions are completely dry before chopping to avoid watery filling.
Watch out for slight oil splashes when adding scallions into warm oil.
Pour 60g cooking oil into a wok over medium heat. Once warm, add all chopped scallions and stir fry briefly until fragrant.
local_fire_departmentmedium heatWatch out
Stir fry only until fragrant
do not over-cook or scallions will turn dark and bitter
Sprinkle 45g all-purpose flour, 10g salt, and 5g white pepper into the hot scallions, stir fry quickly into a pasty scallion pastry filling, then turn off heat and cool completely.
local_fire_departmentmedium-low heatWatch out
Ensure flour mixes smoothly without lumps. Let filling cool completely before wrapping into dough.
Divide cooled scallion filling into 9 equal portions. Take 1 rested dough ball, flatten with palm, and roll with a rolling pin into a large thin rectangular sheet.
Watch out
If dough shrinks back when rolling, it needs more rest before rolling out again.
Spread 1 portion of scallion filling evenly over dough sheet. Roll tightly from bottom to top into a cylinder, then coil from one end like a snail shell, tucking the tail end securely underneath.
Watch out
Roll dough cylinder tightly and tuck tail firmly underneath so it won't unravel during frying.
Coat surfaces of the 9 coiled dough discs with 10g oil, put back on tray, cover and rest for 1 hour. (If not frying immediately, seal in bags and freeze; thaw completely before frying).
Watch out
Resting for 1 hour completely relaxes gluten, making pancakes crispy outside and tender inside.
Take 1 fully rested dough coil onto working surface, use palm to press evenly into a round pancake about 0.8-1 cm thick (or roll thin with rolling pin for thinner style).
Watch out
Press with even pressure so thickness remains uniform for even frying.
Use kitchen tongs to flip pancakes gently to avoid hot oil splatter.
Heat 50g cooking oil in a pan over medium heat. Place dough pancakes in, fry over medium heat for 5-6 minutes, turning and rotating frequently with tongs until both sides are golden brown and crispy, then remove from pan.
local_fire_departmentmedium heat, approx. 5 to 6 minutesWatch out
Keep heat medium and rotate/flip pancakes frequently for even puffing and crispness.
Transfer golden crispy scallion pancake to a cutting board, slice in half or into wedges with a chef knife, and serve hot!
Watch out
Pancakes are hot inside straight out of pan
be careful of steam when slicing and eating
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