Scallion Pancakes
The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Thankfully, the boiling water in this recipe helps keep the dough pliable and easy to work with. Before the first round of rolling, the dough is brushed with chicken fat or …
Vanessa Leong flipped this story into Appetizers•925d