Scallion Pancakes

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Thankfully, the boiling water in this recipe helps keep the dough pliable and easy to work with. Before the first round of rolling, the dough is brushed with chicken fat or vegetable oil, which not only helps with texture but adds a richness to the dough.

If you’re tight on time, consider saving this recipe for another day and trying Millet Scallion Pancakes or these ones inspired by Korean pajeon, both of which don’t require rolling and come together fairly quickly.

Editor’s note: This recipe was originally published on August 30, 2016.

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