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How to Make Scallion Pancakes with Hot Water Dough

Scallion pancakes (jianbing) with a tender, chewy texture start with a unique hot water dough method. Here’s a simple guide to mastering this savory snack.

First, prepare the dough. Mix 2 cups of all-purpose flour with ½ teaspoon of salt. Gradually add ¾ cup of boiling water, stirring until a shaggy dough forms. Knead gently for 5 minutes, then let it rest, covered, for 30 minutes to relax the gluten.

Next, make the filling. Finely chop 1 cup of fresh scallions (green parts only) and mix with 1 tablespoon of sesame oil, ½ teaspoon of five-spice powder, and a pinch of salt for extra flavor.

Divide the dough into 4 equal balls. Roll each into a thin circle, brush with oil, and spread a quarter of the scallion mixture, leaving a border. Fold the edges toward the center, like an envelope, then roll into a flat disc, about ½-inch thick.

Heat a non-stick pan over medium-low heat. Add 1 tablespoon of oil and cook the pancake for 3-4 minutes per side until golden brown and crispy. Press gently with a spatula to ensure even cooking.

Serve hot, plain or dipped in a mix of soy sauce and vinegar. The hot water dough creates a delightfully soft yet layered texture, while the scallion filling adds a fresh, aromatic kick. Enjoy this comforting snack as a breakfast or anytime treat!