This crisp, classic Chinese appetizer may seem intimidating to make at home, but your efforts will be well worth it. We recommend serving this savory, flaky flatbread with a simple dipping sauce, sesame seeds or your favorite chopped greens.
Measure and combine into a large bowl and set aside.
Set the pan to Power Level 10 and bring the water to a boil and turn off the heat. Heating the water to a boil before making the dough will reduce elasticity and provide the right texture, making it easier to roll out.
Slowly pour the hot water into the flour and start to mix with chopsticks or a fork. The mixture should develop large shaggy flakes.
If needed gradually add water a little bit at a time, working it in with your hands, until no dry flour is left at the bottom of the bowl. Work the dough together to form a ball. The dough should stick slightly to the bowl when you lift it.
Transfer the dough to a lightly floured surface and knead for a few minutes or until the dough is even and springy.
Rub the surface of a small bowl with oil. Add the dough and cover with plastic wrap, rest for 20 minutes and set aside.
While the dough rests, mix the remaining flour, salt, baking soda and oil to form a thin paste.
In a small mixing bowl, whisk the sauce ingredients until well combined. Set aside.
Once the 20 minutes have passed, remove the dough and shape it into a log on a lightly floured surface and divide it into 6 equal portions. Place all but one portion back in the bowl and cover.
Take one portion and roll it out to form a rectangle about 1/4 inch thick. Use flour as needed so the dough doesn’t stick to the board.
Brush about 1 teaspoon of the filling onto the dough and sprinkle evenly with a layer of sliced scallion greens.
Roll the dough lengthwise into a long rope. Pull gently to elongate and compress.
Brush the dough lightly with the filling. Starting at one end, coil the rope and tuck the end underneath so it looks like a cinnamon roll. Press down gently with the palm of your hand to flatten slightly. Repeat the process with the remaining dough.
Take one of your coils and roll it into a thin circular pancake, using more flour as needed. It should be about 8 inches in diameter.
Add the oil then preheat the pan at 425°F/ 218°C (high).
Cook the pancake for 3 minutes or until the edges begin to char. Roll out the next pancake as this one cooks.
Flip the pancake and cook for 3 minutes or until is is slightly chared or toasted on the edges.
Transfer the pancake to a cutting board. Repeat the cooking steps for the remaining pancakes, then turn off the heat and proceed wit the recipe.
Sprinkle the pancake with kosher salt, cut it into quarters and serve hot alongside the dipping sauce.
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