Taiwanese food is known for the chewy texture that presents in many ingredients and dishes. Here's one of the most popular street snacks that also features the similar "bite", drawing customers in from miles away with the fragrance of scallions. The salt brings out the sweetness of the fried scallions, complemented by the chewy texture of the dough. The best part is you don't even have to knead the dough and cleanup is a breeze!
These can be made in advance and heat up beautifully for 10-15 seconds in the microwave. —Michelle Ferng
cool or room-temperature water
scallions or green onions, divided into cups
Mix the water and flour in a mixing bowl until you don't see any flour anymore. Roughly scrape the dough into a ball in the middle. Drizzle enough vegetable oil all over and spread under the dough so that it's completely covered in oil. Cover with plastic wrap and let rest an hour.
On an oiled surface, divide the dough into thirds. (You can do halves if you have a large pan or prefer a thicker pancake.) Take one and push it down flat with your palm. Using your fingers, stretch it out into a thin, large circle that's about 30cm in diameter. The dough should be very pliable and shiny. Sprinkle two large pinches of salt and 1 cup chopped scallions all over.
Gently roll the dough from the bottom up into a tube. Take that tube and wrap it into a spiral, like a cinnamon roll. Tuck the end into the middle. Place back into the oiled bowl, making sure all sides are well oiled. Repeat for the other two divided dough sections. Cover again and let rest 30 minutes.
After resting, take a dough section and again, flatten with your palm. Stretch it out gently into a smaller circle (about 20cm diameter). Heat up a well oiled flat pan and cook over medium heat until both sides are golden. Repeat with the other two dough sections, adding more oil to the pan as needed.