Description

Ingredients

• 🌾 250 g all-purpose flour (2 cups) gluten Original: 🌾 250 g all-purpose flour (2 cups)
• 💧 160 ml hot water (⅔ cup) Original: 💧 160 ml hot water (⅔ cup)
• 🧂 ½ tsp salt Original: 🧂 ½ tsp salt
• 🧅 30 g scallions, finely chopped (2–3 stalks) Original: 🧅 30 g scallions, finely chopped (2–3 stalks)
• 🫒 30 ml vegetable oil (2 tbsp) Original: 🫒 30 ml vegetable oil (2 tbsp)
• 🛢️ Additional oil for frying
• For the dipping sauce
• 🫙 30 ml soy sauce (2 tbsp) glutensoy Original: 🫙 30 ml soy sauce (2 tbsp)
• 🍚 5 ml rice vinegar (1 tsp) Original: 🍚 5 ml rice vinegar (1 tsp)
• 🍯 5 ml sesame oil (1 tsp) sesame Original: 🍯 5 ml sesame oil (1 tsp)
• 🌶️ Optional: pinch of chili flakes Original: 🌶️ Optional: pinch of chili flakes

Preparation

• Make the dough: Combine flour and salt in a bowl. Slowly stir in hot water, mixing with chopsticks or a spoon. Knead into a smooth dough and rest for 30 minutes.
• Shape: Divide dough into 4 balls. Roll each into a thin circle, brush with oil, sprinkle with scallions, roll up, then coil into a spiral. Flatten again into a pancake.
• Cook: Heat a bit of oil in a pan over medium heat. Cook each pancake 2–3 minutes per side, until golden and crispy.
• Make the sauce: Mix all dipping sauce ingredients in a small bowl.

Total Time

Nutritional Value

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