Although subject to debate, scallion pancakes most likely hail from the northeastern part of China. My mom, born in the northeastern province of Jilin, used to make these crispy, flaky, yet soft-and-chewy-in-the-middle, pancakes in the winter months. She learned how to make them from her mother, and now I’m sharing the knowledge with you! (I hesitate to use the word “recipe,” as I’m confident neither my mom nor grandma ever measured anything.)

• Dough:
  • 2 cups (give or take) all-purpose flour
  • ¾ cup (give or take) warm water (hot, but not quite boiling)
• Filling:
  • ¼ cup olive oil (give or take)
  • 2 tablespoons all-purpose flour (optional)
  •  1 cup (or more if you’d like) finely chopped green onions
  • Pinch of coarse salt
• Dipping Sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • ¼ teaspoon of sesame oil
  • Pinch of sugar

1. Make the dough. Put the flour into a large mixing bowl (or stand-up mixer) and slowly pour in the water, mixing as you pour. Mix well until all of the water is absorbed. Knead the dough for 5-7 minutes until it is smooth. In my experience, making the dough is more art than science. You may have to add more water, if there is too much dry flour left. Or you may have to add more flour if the dough is too wet. Cover the dough with plastic film and let it rest at room temperature for at least an hour.
2. Make the filling. In a small bowl, mix the oil, salt, and flour into a paste. (Adding flour is technically optional, as it’s not something my mom did; she just used oil and salt).
3. Make the sauce (optional). Mix the soy sauce, vinegar, sesame oil, and sugar in a small bowl.
4. Roll out the dough. Divide the dough into 4-6 pieces. Work each piece into a round circle and then roll it out with a rolling pin, the thinner the better. (Add some flour to your pastry mat to prevent sticking.)
5. Form the pancake. Spread the oil/flour paste, and then add the chopped green onions, spreading evenly. Take one end and roll it up tightly, so it looks like a long snake. Then, holding one end of the snake, roll it lengthwise (like you would a cinnamon roll) and flatten with the palm of your hand. Let it rest, while you work on the other pancakes.
6. Fry the pancake. Add some oil to a cast iron or electric skillet and turn on the heat to medium-high. Roll out the flattened pancakes (6-8 inches each) and put it in the skillet. Cook for 3-4 minutes until the bottom is brown, and then flip and cover for about 3-4 minutes until the dough is fully cooked through. Repeat for each pancake. (Depending on the size of your skillet, you may be able to cook 2-3 at a time.)
7. Cut, serve, and enjoy. Pro tip: they are best served warm, right out of the skillet!