Scallion Pancakes

Let's Cook

1. Step 1.

   In a mixing bowl, stir together 2 cups all-purpose flour, ¾ cup hot (not boiling) water, and ½ teaspoon kosher salt until a sticky dough forms.

2. Step 2.

   On a lightly floured surface, knead the dough until smooth, soft, and elastic, about 10 minutes.

3. Step 3.

   Place the dough in a covered bowl or seal it in a plastic bag; let it rest for 30 minutes.

4. Step 4.

   Divide the rested dough into 4 equal pieces.

5. Step 5.

   On a lightly floured surface, roll out one piece of dough into a rough circle about ⅛-inch thick.

6. Step 6.

   Spread 2 tablespoons of shortening over the surface of the dough, then sprinkle 2 tablespoons of finely chopped scallions evenly on top.

7. Step 7.

   Starting from one end, roll the dough tightly into a cigar shape, then coil it into a spiral like a cinnamon bun, enclosing the shortening and scallions.

8. Step 8.

   Roll the coiled dough flat again into a circular pancake about ¼-inch thick. Repeat steps 5–8 with the remaining 3 pieces of dough.

9. Step 9.

   Heat 2 to 3 tablespoons of vegetable oil in a wok over medium-high heat. Place one pancake into the wok and reduce the heat to medium. Fry until golden brown, about 3 minutes, then flip and cook the other side until golden brown. Transfer the cooked pancake to a plate.

10. Step 10.

    Add a little more oil to the wok, heat it, and repeat frying the remaining pancakes one at a time, adjusting oil as needed.

11. Step 11.

    Cut each pancake into wedges and serve.