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Super Soft Spring Pancakes (Shui Luo Mo) – High Hydration, All Hot-Water Dough

Super Soft Spring Pancakes (Shui Luo Mo) – High Hydration, All Hot-Water Dough

Name: Super Soft Spring Pancakes (Shui Luo Mo) – High Hydration, All Hot-Water Dough
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 500g All-purpose flour; 5g Salt; 450g Boiling water; 50g Cooking oil

Other★ Easy40min

Prep 15m ·
Cook 25m ·
2 Servings

Ingredients

	Ingredient	Amount	Notes
	All-purpose flour	500g
	Salt	5g
	Boiling water	450g
	Cooking oil	50g

These incredibly soft and pliable Chinese spring pancakes are made with a high-hydration hot-water dough. No fancy techniques required – just simple steps for restaurant-quality results at home. Perfect for wrapping your favorite fillings!

Cooking Steps

Step 1 Detail

Add 500g all-purpose flour and 5g salt to a mixing bowl, then pour in 450g of boiling water.
Step 2 Detail

Immediately stir with chopsticks to form loose flour flakes.
Step 3 Detail

Let it cool slightly, then knead by hand into a smooth and elastic dough.
Step 4 Detail

Divide the dough into 60g portions, roll each into a ball, lightly coat the surface with a thin layer of oil. Cover with plastic wrap and let rest for 15 minutes.