three bowls

Adapted from Judy Fu's Snappy Dragon recipe.

Yield: 4 pancakes

• 3 cup + 2 tbls unbleached AP flour 
  
• 1 cup boiling water 
  
• 2 tbls canola oil
  
• 1/3 cup cold water 
  
• S&P to taste 
  
• 4 tbls chopped scallions 
  
• Canola oil for frying

1. Mix flour and boiling water in a large mixing bowl with a wooden spoon. Let mixture rest for 5 min. 

2. Add cold water, incorporate into dough thoroughly, then let rest for 15 minutes. 

3. After it is rested, divide the dough into four equal portions.

4. FOR EACH PORTION: On lightly floured surface, roll dough out to a 10" circle. Spread ½ tbls oil onto the round and then sprinkle with S&P and 1 tbls scallions:

5. Roll pancake into a cylinder:

6. Coil the cylinder into a snail shape (Judy Fu notes "This creates the layers that give the pancakes their wonderfully flaky texture."):

7. Flatten and roll out the dough "snail" to about 9":

8. Fry on both sides in an oiled pan until golden brown (Lightly brush oil onto second side or subsequent pancakes to replenish frying oil.):

Cool slightly, then cut into wedges and serve immediately with the Dipping Sauce.

Advanced Prep Notes: Can be stored in “snail” form, wrapped in plastic, for 24 hours. I read a blog post by an actual Chinese home cook who said she freezes hers.  So I attempted this (did it after step 6 – rolling out the snail – but the quality was not as good.  Fine for casual meal, not for special dinner/company type of thing.