Scallion pancakes

Maggie Zhu’s scallion pancakes have crisp, flaky outsides and slightly chewy layered interiors. This selected version uses a flour-and-water dough around an own peanut-oil, flour and salt paste, with chopped scallions spread through the layers.

Hot water is slowly stirred into flour and salt before cool water is added. The selected hand method brings the flakes into a firm dough, which rests and is kneaded again until smooth.

The dough is divided into six portions. Each rolls into a thin rectangle, takes a little of the same oil-flour paste and scallion batch, then rolls into a tube and coils into a covered disc.

The discs are rolled into circles and fried in a separate layer of vegetable oil. They cook covered on both sides first, then uncovered with regular turning until crisp and browned.

After cooling just enough to handle, the pancakes are cut into wedges and served hot as an appetizer. An optional separately mixed dipping sauce combines soy sauce, selected Chinkiang vinegar, sugar and a little water.