Dairy-Free Scallion Pancakes

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and the 1 cup of boiling water. Stir with a spoon or spatula until a shaggy dough forms, meaning it looks rough and not fully combined.
2. 2Add the 1/2 cup of cold water to the bowl. Knead the dough directly in the bowl or on a clean surface for 5-7 minutes, until it becomes smooth and elastic. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes. This resting period helps the gluten relax, making the dough easier to work with.
3. 3Lightly flour your work surface. Divide the rested dough into 4 equal portions. Take one portion and roll it out with a rolling pin into a thin rectangle, about 20 × 25 cm.
4. 4Brush the surface of the rectangle evenly with 1/2 tablespoon of the sesame oil. Sprinkle about 1/4 cup of the chopped scallions over the oil, followed by a pinch of the 1 teaspoon of salt and a tiny pinch of the 1/4 teaspoon of white pepper.
5. 5Starting from one of the long sides, tightly roll up the rectangle into a log. Once rolled, gently twist the log a couple of times to seal the seam. Then, coil the log into a spiral shape, tucking the end underneath. Lightly flatten the coiled dough with your palm or a rolling pin to about 1.27 cm thickness.
6. 6Repeat steps 3 through 5 with the remaining 3 portions of dough. You should now have 4 flattened, coiled pancake shapes.
7. 7Heat 1 tablespoon of the vegetable oil in an approximately 25 cm skillet over medium heat, which is about 175°C. Carefully place one pancake into the hot skillet. Cook for 3-4 minutes per side, until it is golden brown and crispy. You should hear a gentle sizzle as it cooks.
8. 8Remove the cooked pancake from the skillet and place it on a plate. Repeat step 7 with the remaining 3 pancakes, adding 1 tablespoon of vegetable oil to the skillet for each new pancake. Ensure the skillet is always at medium heat (175°C) before adding each pancake.

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