Homemade Hot Water Dough Hand-Torn Pancakes (Plain / Scallion / Beef)

Cooking StepsHow to cook Homemade Hot Water Dough Hand-Torn Pancakes (Plain / Scallion / Beef) step by step

Cooking Process

1. 
   Step 1

   Mix the dry ingredients for the dough. Weigh the cold water. Bring water to a boil and pour it into the flour mixture while stirring with chopsticks. Add the room-temperature water. Knead with a stand mixer using the dough hook for about 5 minutes, then add the lard and mix until smooth. Shape the dough and let it rest for at least 30 minutes.

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2. 
   Step 2

   Mix the dry ingredients for the oil paste (roux).

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3. 
   Step 3

   Heat the lard until hot.

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4. 
   Step 4

   When the lard reaches nearly 200°C (390°F), pour it over the flour mixture.

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5. 
   Step 5

   Stir until smooth. In cold weather, the mixture solidifies easily — keep a pot of hot water ready to re-melt it over a water bath as needed.

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6. 
   Step 6

   Mix the beef filling ingredients together until well-combined and slightly sticky with a stretchy texture.

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7. 
   Step 7

   Divide the rested dough into 87g portions. Roll each into a long strip, spray with oil, cover with plastic wrap, and rest for 30 minutes.

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8. 
   Step 8

   Roll each strip out into a rectangular shape.

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9. 
   Step 9

   Spread the oil paste (roux) over the dough, add the beef filling, and optionally sprinkle chopped scallions — customize as you like.

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10. 
    Step 10

    Fold the top half down to the center, then fold the bottom half up to the center as well. Do this for all the beef-filled portions and set them aside to rest. This folding method is for filled pancakes.

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11. 
    Step 11

    Continue with the remaining portions.

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12. 
    Step 12

    Let them rest for about 10 more minutes.

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13. 
    Step 13

    Take out the first strip you made — you’ll find it stretches easily and is very pliable.

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14. 
    Step 14

    Gently roll both ends toward the center.

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15. 
    Step 15

    Stack the two coils on top of each other. Continue resting.

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16. 
    Step 16

    Keep resting the dough.

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17. 
    Step 17

    For the plain version (no filling).

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18. 
    Step 18

    For plain and scallion versions, fold the dough like an accordion (fan-fold).

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19. 
    Step 19

    For the scallion version, sprinkle chopped scallions before folding.

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20. 
    Step 20

    Press each portion into a flat pancake, placing it between two sheets of parchment paper.

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21. 
    Step 21

    Continue pressing all portions.

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22. 
    Step 22

    Use a cast-iron pan to press down firmly on the dough.

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23. 
    Step 23

    Press firmly.

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24. 
    Step 24

    After pressing, the pancake should be flat and even.

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25. 
    Step 25

    Stack the pressed pancakes with parchment paper between each layer and freeze.

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26. 
    Step 26

    When ready to eat, cook from frozen — no need to thaw. Spray oil in a pan over medium-low heat, cook about 2 minutes per side until both sides are golden brown and crispy.

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