Chinese Onion Pan Cakes. Recipe

Mix dry ingredients

In a medium mixing bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Whisk briefly so salt is evenly distributed.

Add hot water (scalding step) and form dough

Pour 3 tablespoons very hot water into the flour while stirring with a chopstick or spatula to form coarse crumbs. This helps gelatinize some starch and create a tender, slightly layered crust.

Add warm water and knead

Add 3 tablespoons warm water and 1 tablespoon neutral oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, dust with up to 1 tablespoon additional flour.

Rest the dough

Form the dough into a ball, coat lightly with a little oil, place in a bowl, cover with a damp cloth or plastic wrap and let rest at room temperature for 30–45 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare scallions and aromatics

While dough rests, trim and rinse 6 scallions. Finely slice the white parts and thinly slice the green parts on a bias. Separate into two piles (white and green). Mince 1 tsp garlic.

Season filling

In a small bowl combine sliced scallion whites, garlic, 1 tsp light soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Toss to combine. Reserve scallion greens to fold in later (they will be used mainly for color and fresh flavor).

Divide dough

After resting, turn dough onto a lightly floured surface and divide into 6 equal pieces (for 6 pancakes). Keep pieces you are not working with covered to prevent drying.

Roll each piece thin

Take one piece and roll into a small round about 4–5 inches (10–12 cm) in diameter. Brush or very lightly oil the surface with a thin film of neutral oil (from the 3 tbs reserved for frying/assembly).

Add scallion filling and roll

Evenly sprinkle about 1/6 of the seasoned scallion whites and a few of the sliced green bits over the oiled dough circle. Roll the circle tightly into a log, sealing the edge as you go.

Form spiral and flatten

Coil the log into a tight spiral (snail shape), tucking the end underneath. Flatten the spiral gently with your palm, then roll it out with a rolling pin into a 6–7 inch (15–18 cm) pancake about 1/8–1/4 inch thick. Repeat with remaining dough pieces and filling.

Preheat skillet

Heat a heavy skillet or cast-iron pan over medium heat until hot. Add about 1 teaspoon of neutral oil and swirl to coat.

Pan-fry pancakes

Place one pancake in the skillet. Cook 2–3 minutes until the underside is golden brown and crisp. Flip and add another 1/2–1 teaspoon oil at the flip if the pan looks dry. Cook the second side 2–3 minutes until golden and cooked through. Press gently with a spatula to encourage even contact. Repeat with remaining pancakes, adding oil as needed. Total cook time per pancake: ~4–6 minutes.

Finish and rest briefly

Transfer cooked pancakes to a cooling rack or plate lined with paper towel for 1–2 minutes to drain excess oil. Sprinkle toasted sesame seeds and reserved thinly sliced scallion greens over the pancakes while still warm so they adhere slightly.

Slice each pancake into wedges and serve hot alongside optional soy dipping sauce and chili oil. These are best eaten immediately for maximum crispness.