Why is my green onion pancake not flaky?
Usually one of three things: not enough oil paste, rolling too aggressively (pressing layers together), or frying too cool. Use a thin, even layer of the flour and oil paste, coil gently, and cook in a properly hot skillet so the oil paste can do its layering job while steam helps puff the pockets.
Can I use boiling water for the dough?
Yes. Very hot water makes a more tender dough by keeping gluten in check. Just stir with chopsticks or a fork at first so you do not cook your fingers. If the dough feels sticky, add flour a tablespoon at a time.
Can I make them without sesame oil?
Absolutely. They will still be great. Sesame oil adds that nutty aroma, so if you skip it, consider adding a pinch of toasted sesame seeds to the dipping sauce.
What are the best green onions to use?
Use fresh scallions with firm white parts and perky green tops. Slice them thin. If your scallions are very wet after washing, pat them dry so the dough is less likely to tear or get steamy pockets.
Can I bake green onion pancakes instead of pan-frying?
You can, but you will lose some of the signature crisp edges. If you want to try, brush both sides generously with oil and bake at 450°F for about 10 to 15 minutes, flipping once. Finish with 1 to 2 minutes under the broiler for color. Thickness, pan type, and ovens vary, so treat the timing as a starting point.
Do I need to change the salt if I use table salt?
Yes, slightly. If you are using fine table salt instead of kosher salt, start with about 1/3 teaspoon in the dough and about 1/3 teaspoon in the oil paste, then adjust to taste.
