Scallion Pancakes

Scallion Pancakes


  • 2 C. flour
  • 4 scallions
  • 3/4 t. salt
  • 1 T. sesame oil
  • 2/3 C. boiling water
  • 4 T. oil
  • 4 t. cold water


Mix flour and salt in large bowl. Bring water to a boil. Immediately pour into bowl; mix w/ flour mixture. Add cold water, knead into a smooth dough. cover w/ a damp cloth and let sit for 15 minutes. Clean scallions. chop into very small pieces. Roll dough into a 12" long sausage; cut it in half, then roll each into a 6" x 12" thin sheet. Brush w/ sesame oil, then sprinkle w/ scallion pieces. Roll each sheet up in the jelly roll fashion into a 6" long sausage. Cut into 1" thick sections (total 12). Press ends gently to seal; flatten each section slightly, then roll into a 4" - 5" thin cake. In a wok or frying pan, heat oil; saute both sides of pancakes over medium heat until golden. Serve hot.

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