300g (2 1/2 cups) flour
3g (1/2 tsp.) kosher salt
230g (1 cup) boiling water
oil or fat for frying and brushing
100g (10) scallions, thinly sliced

  • mix flour and salt to combine
  • pour in water and mix to make a dry dough (add more hot water 1 tbsp. at a time if it doesn’t come together)
  • knead for 5 minutes until very smooth
  • transfer to oiled bowl, turn to coat, cover, and rest for 1 hour
  • divide dough into 6 pieces, shape into balls, and cover with greased plastic wrap for 10 minutes
  • roll each ball into a 20cm (8”) circle, brush with oil/fat, and sprinkle with 17g (1/4 cup) of scallions. roll into a log, coil into a spiral, then flatten.
  • cover with plastic wrap and rest 30 minutes
  • roll each spiral into a 20cm (8”) circle, brush with oil/fat, and fry in a greased skillet, turning often, until golden brown (about 4-5 minutes)
  • transfer to cooling rack and sprinkle with salt

source: Savory Baking, p. 67.

01/02/2025: i made these a couple of nights ago and they were tasty, served with chili crisp and leftover brisket. but they tough, i think because they were thicker than they were supposed to be, because of the thickness of the scallions. next time i’ll try chopping them in the food processor to make sure they are thin enough.