Sobre esta receta

Panqueques de cebollino crujientes, hojaldrados e irresistiblemente masticables hechos desde cero. Capas de aceite de sésamo y cebollino fresco se enrollan en la masa, luego se fríen en sartén hasta la perfección dorada. Este clásico favorito de la calle es sorprendentemente fácil de dominar en casa — con algunos trucos simples, obtendrás esas capas hojaldradas características cada vez.

Instrucciones

1. 1

   In a large mixing bowl, whisk together 2 cups of all-purpose flour and 1/2 tsp salt. Pour in 3/4 cup boiling water while stirring with a fork or chopsticks. Mix until shaggy, then add 2 tbsp cold water and knead in the bowl for 1–2 minutes until a rough dough forms.

2. 2

   Turn the dough out onto a lightly all-purpose flour-dusted surface and knead for 5–6 minutes until smooth and slightly tacky but not sticky. Shape into a ball, cover with plastic wrap, and let rest at room temperature for 30 minutes. This rest is essential — it relaxes the gluten and makes rolling much easier.

3. 3

   While the dough rests, make the sesame paste: In a small mixing bowl, mix together 3 tbsp sesame oil, 1 tbsp all-purpose flour, and 1/2 tsp salt until a smooth, spreadable paste forms. Set aside. Thinly slice all the scallions and set aside separately.

4. 4

   Whisk together all dipping sauce ingredients in a small mixing bowl. Taste and adjust — add more rice vinegar for tang, more soy sauce for saltiness, or more sugar to balance. Set aside.

5. 5

   Divide the rested dough into 4 equal pieces. Work with one piece at a time, keeping the rest covered. On a lightly all-purpose flour-dusted surface, roll one piece into a thin rectangle or oval, roughly 10–12 inches long and as thin as you can get it (about 1/8 inch thick).

6. 6

   Spread a thin, even layer of the sesame paste over the entire surface of the dough, leaving a 1/2-inch border at the far edge. Scatter a generous quarter of the sliced scallions evenly over the paste.

7. 7

   Starting from the edge closest to you, roll the dough up tightly into a long log (like a jelly roll). Then coil the log into a tight spiral snail shape, tucking the end underneath. Gently press down on the coil with your palm to flatten slightly. Repeat with remaining dough pieces.

8. 8

   Using a rolling pin, gently roll each coil into a flat pancake about 6–7 inches in diameter and 1/4 inch thick. Roll gently and evenly — you'll see the layers through the dough. Don't press too hard or you'll lose the flaky layers.

9. 9

   Heat 1 tablespoon of neutral oil in a skillet over ^[medium heat] until shimmering. Add one pancake and cook for 3–4 minutes until the bottom is deep golden brown and crispy. Flip and cook another 3–4 minutes on the second side. Press gently with a spatula if the center puffs up. The pancake should be evenly golden on both sides with visible flaky layers.

10. 10

    Transfer the cooked pancake to a cutting board. While still hot, clap the pancake between your palms a few times (carefully!) or use two spatulas to scrunch it — this separates the layers and makes it extra flaky. Repeat cooking for all 4 pancakes, adding 1 tbsp neutral oil per pancake.

11. 11

    Cut each pancake into 6–8 wedges and serve immediately with the dipping sauce on the side. Scallion pancakes are best eaten hot and fresh while still crispy.