Scallion pancakes, or *jianbing*, are a beloved Chinese snack with a crispy, chewy texture. This recipe uses a hot water dough method for extra tenderness.
Ingredients: For the dough, mix 1 cup all-purpose flour with ½ cup boiling water and ¼ cup cold water. Knead into a smooth ball, rest for 30 minutes. For the filling, chop 2 cups scallions, mix with 1 tsp salt, ½ tsp sesame oil, and a pinch of pepper.
Steps:
1. Prepare the dough: Divide the rested dough into 4 equal parts. Roll each into a thin circle, brush with oil, sprinkle scallion mixture, and roll into a log. Coil it into a spiral, then roll flat into a 6-inch pancake.
2. Cook the pancakes: Heat a non-stick pan over medium heat. Add 1 tbsp oil, place the pancake, and cook for 2-3 minutes until golden. Flip, press gently with a spatula, and cook another 2 minutes until crispy. Repeat for all pancakes.
Serve hot with soy-vinegar dip or plain. The hot water dough ensures a soft yet crispy bite, while the scallion filling adds a fresh, savory kick. Enjoy this simple, comforting snack anytime!
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