This popular Chinese street dish features dough that’s pan-fried until golden brown, with every slice full of flaky, crispy goodness. Our addition of sliced Thai chiles adds a nice hot surprise to each bite, too.
YIELD 6–8 servings
ZEST FACTOR Medium
PREP TIME 40 minutes
COOK TIME 8–10 minutes
For the pancakes:
1 cup water
2 cups flour plus 1 tablespoon, divided
1 tablespoon sesame oil
1 tablespoon vegetable oil plus more for frying
4 green onions, sliced and divided
3 Thai chiles, sliced and divided
Salt to taste
For the dipping sauce:
¼ cup soy sauce
¼ cup rice vinegar
1 green onion, sliced
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon honey
1. Make the pancakes: Bring the water to a boil. Pour the water over 2 cups flour in a mixing bowl and stir to combine. After a few minutes, when the dough is cool enough to handle, knead and form for 5 minutes, until you get a smooth ball. Cover loosely and set aside for 30 minutes.
2. In a small bowl, combine the sesame oil and vegetable oil with the remaining tablespoon flour and set aside.
3. Meanwhile, make the sauce: Combine all the ingredients in a small bowl and set aside.
4. Cut the dough into 4 equal pieces. Roll out 1 piece into an 8-inch circle with a rolling pin. Brush the dough with the oil-flour mixture. Sprinkle with a quarter of the scallions and the Thai chiles. Season with salt.
5. Roll the dough into a log, then into a tight coil. Roll it out into an 8-inch circle again. Repeat the process with the remaining dough pieces.
6. In a nonstick pan, warm a few tablespoons oil. Fry the pancakes, about 2 minutes per side, until golden brown. Add more oil as needed in between each pancake. Slice into quarters and serve hot with the dipping sauce.