Ingredients
- cup sall-purpose flour
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/4 cup cool water
- 1/3 cup all-purpose flour
- 1/4 cup peanut oil(or your favorite oil like olive oil, melted coconut oil, melted butter, or melted chicken fat etc.)
- 1/4 teaspoon salt
- green onions, split down the middle and chopped (yield 1 cup)
- Vegetable oil for pan frying
- 1/2 tablespoon soy sauce
- tablespoon Chinkiang vinegar(or rice vinegar)
- 1/4 teaspoon sugar
Instructions
- OPTION 1 USING YOUR HANDS: Combine the flour and salt in a big bowl.
- Stir to mix well.
- Slowly drizzle in the hot water while mixing it with a pair of chopsticks (or a fork), until the water is fully absorbed.
- Slowly drizzle in the cool water, continuing to stir until many dough flakes form.
- Press the dough together, and try to combine the wet dough with the dry flour.
- Drizzle in a little extra water if there is any dry flour remaining.
- Knead until a firm ball is formed, about 5 minutes.
- Cover and let rest for 20 minutes.
- OPTION 2 USING A MIXER: Combine the flour and salt in the mixer bowl with the dough hook attachment.
- Turn it to the mix setting and slowly drizzle in the hot water followed by the cool water.
- After a minute of mixing, drizzling in a little extra water if there is any dry flour remaining.
- Turn to setting 4 and knead until a ball of dough is formed, about 3 minutes.
Tips
the photos were shot on the opposite side of the table from where the pancakes were made. If the recipe description looks upside down or confusing, check the video at the bottom of the recipe so you can get a better idea.