Best Easy Scallion Oil Cake Recipe

In a large bowl, combine 2 cups of all-purpose flour and 1 tsp salt. Stir in 3/4 cup boiling water gradually with chopsticks, then add 1/4 cup cold water and knead until a shaggy dough forms.

Knead the dough until smooth (about 5 minutes), cover with plastic wrap, and let it rest at room temperature for 30 minutes to relax the gluten for easier rolling.

Divide the rested dough into 4 equal portions. Roll each into a thin rectangle on a floured surface, then brush evenly with 1/2 tbsp sesame oil.

Sprinkle each sheet with 1/4 cup sliced scallions and a pinch of salt. Roll jelly-roll style, coil into a spiral, flatten gently, and roll out into a 7-inch pancake.

In a nonstick skillet, heat 1 tbsp vegetable oil over medium heat. Fry each cake for 2–3 minutes per side until golden brown and crispy, pressing gently with a spatula for flakiness.

Transfer to a rack to keep crisp and repeat with remaining cakes, adding more oil if needed. Slice and serve warm.