These pancakes are made partially with chinese chives because that's what I have!

3/4 cup boiling water. The hotter the water the chewier the dough!
1 tsp salt
3 cups all purpose flour
1/4 cup cold water
butter or sesame oil
salt for sprinkling
6 green onions, chopped into rounds very finely
peanut oil


Whisk salt into the flour. Pour boiling water slowly into the flour, bringing the dough together. Once the dough is a shaggy mass, add the cold water little by little and knead until the dough pulls away from the bowl. Dough should not be excessively sticky, but elastic and smooth yet still pliable. Rest for one hour.


Divide dough into 6 pieces. Roll into very thin, practically translucent, scant 1/8 in thick rounds. The thinner you get it, the flakier the pancake. Brush with butter and sprinkle with onions. Roll the dough tightly into a long skinny cigarette. Roll the cigarette into a snail shape, pinching the end closed. Roll the dough out again to whatever thickness you prefer. I like them mostly about 1/4".


Heat a layer of oil to shimmering in a heavy pan. The depth should be about the 1/4 the thickness of the pancake. Fry a tester, browning both sides and flipping only once. Drain on paper towels. If the inside is still too doughy, turn down the heat. If the surface isn't golden brown with a bit of charred green onion, turn up the heat. The finished product should be chewy in the middle, translucently crispy on the outside, with flaky layers sometimes peeling up.


Serve immediately or layer the uncooked rounds in saran wrap and freeze. No need to defrost before frying!


*I like to gradate the onion density mostly from one side - say the right to left - and then roll in a perpendicular direction - bottom to top - so that the onions don't poke out later. You'll see what I mean. You can also saute the onions in a bit of fat before adding to the dough, making a nice aroma.