Chinese Spring Onion Pancake 蔥油餅

Add boiling water to flour and mix with spoon until ragged and water absorbed. Add in room temp water and knead until the flour comes together and is soft and smooth. If needed add more water, 1 tbsp at a time. Cover and let rest for about 20 mins to allow the gluten to relax.

Meanwhile, in a small bowl, mix 1 tbsp flour, salt and lard until a very liquid and spreadable paste forms. If too stiff add more oil.

Flour your working surface. Cut dough into four equal pieces. Shape into balls and cover three of the balls.

Roll out the fourth ball of dough thinly, about 9 inch round.

Use a brush and brush the oil paste in a thin layer over the entire circle. It's important to cover the entire surface. Sprinkle 1/4 of the chopped spring onions evenly over. Roll up the pancake.

Once rolled up, use palm to gently flatten. Add a layer of oil paste over the flattened roll then roll up the flattened roll into a spiral. Tuck the end of the spiral back into the middle of the spiral, pressing gently to secure.

Flour working surface and lay down the spiral with the tucked in end underneath. Roll out the spiral to 7 inch pancake, adding flour as necessary to prevent sticking.

Roll out all the other three dough balls in the same manner.

Heat non stick or better yet cast iron pan over medium heat. Do not add oil. Add the rolled out spring onion pancake to the hot pan and let cook until dry and turns white.

Flip and repeat. Now repeat for all the pancakes.

Next add 1 tbsp oil to your hot pan. Slip the already dry cooked pancake in and let cook over medium high heat until golden and crispy. Flip and repeat.

Do the same for all your pancakes.

Cut into six wedges and serve hot.