Scallion Pancakes

Step 2: Roll the pancakes

  • The dough

    • scallions
      , thinly sliced
      1 bunch
    • sesame oil
      as needed

    • rested dough

Divide the rested dough into 4 even pieces.

For each piece, roll the dough into a circle as thin as you can (it should be slightly translucent). Using a pastry brush or spatula, spread a thin layer of sesame oil all over the dough, followed by an even sprinkling of scallions.

Starting on one end of the circle, roll up the dough into a tightly wrapped tube, creating layers of dough and scallions. Twist the layered tube into a spiraled tight circle and seal the end of it together (it should resemble a cinnamon roll at this point).

Then, roll each circle of coiled dough into a circle about 8 inches in diameter, which will flatten all the folds and create tons of flakey layers. It’s ok if some of the scallions poke through the dough.

  • It’s best practice to cook each scallion pancake right away after rolling it thin, then go back and roll the next one out.
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