Scallion Pancake (+ Ginger Scallion Rice & Char Siu)

Directions

1. Prepare the Dough: In a bowl, combine the flour and water, mixing by hand until a smooth dough forms. It should feel moist but not sticky. If too dry, dust with more flour and continue kneading. If too dry, add water one tablespoon at a time.

2. Rest the Dough: Place the dough in a lightly oiled bowl and let it rest for about 20 minutes.

3. Shape the Dough: Roll the dough into a long rope and divide it into 4 equal pieces. Flatten each piece with your palm, then use a rolling pin to roll it out to about 12 cm wide.

4. Season and Roll: Drizzle a bit of canola oil (or garlic, shallot, or scallion oil if available) over the dough. Sprinkle with scallions and a little salt. Lightly oil the edges, roll up the dough, then curl it into a spiral. Flatten each spiral again with the rolling pin or your hands.

5. Cook the Pancakes: Heat oil in a pan over medium-high heat. Once hot, place a pancake in the center, reduce the heat to medium, and cook until the bottom is browned and bubbly. Flip and cook until the other side is golden brown.