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Homemade Hot Water Dough Hand-Torn Pancakes (Plain / Scallion / Beef)
These hand torn pancakes offer a soft fluffy texture with a hint of savory lard flavor that makes them incredibly satisfying to eat. You can enjoy them plain or topped with scallions or cooked beef for extra richness and different taste experiences. It is a delightful dish to make at home during a cold day. […]
- Prep
- 5m
- Cook
- 2m
- Total
- 7m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Homemade Hot Water Dough Hand-Torn Pancakes (Plain / Scallion / Beef)
| Ingredient | Amount |
|---|---|
| Dough | |
| All-purpose flour (400g all-purpose + 200g cake flour for softer texture) | 600 as needed |
| Salt | 7 as needed |
| Boiling water | 230 as needed |
| Room-temperature water | 200 as needed |
| Lard (or butter) | 20 as needed |
| Oil paste (roux) | |
| Lard (or butter) | 100 as needed |
| Flour (any type) | 50 as needed |
| Black pepper salt | about 1 |
| Salt | 3 as needed |
| Beef filling | |
| Diced beef | 150 as needed |
| Sesame oil | 15 as needed |
| Minced ginger | 5 as needed |
| Oyster sauce | 5 as needed |
| Cooking wine | 3 as needed |
| Light soy sauce | 10 as needed |
| Salt | 0.2 as needed |
| Sugar | 1 as needed |
| Chicken bouillon (optional) | 1 as needed |
| Chopped scallions (optional) | to taste |
- Dough
- All-purpose flour (400g all-purpose + 200g cake flour for softer texture)600 as needed
- Salt7 as needed
- Boiling water230 as needed
- Room-temperature water200 as needed
- Lard (or butter)20 as needed
- Oil paste (roux)
- Lard (or butter)100 as needed
- Flour (any type)50 as needed
- Black pepper saltabout 1
- Salt3 as needed
- Beef filling
- Diced beef150 as needed
- Sesame oil15 as needed
- Minced ginger5 as needed
- Oyster sauce5 as needed
- Cooking wine3 as needed
- Light soy sauce10 as needed
- Salt0.2 as needed
- Sugar1 as needed
- Chicken bouillon (optional)1 as needed
- Chopped scallions (optional)to taste
Cooking StepsHow to cook Homemade Hot Water Dough Hand-Torn Pancakes (Plain / Scallion / Beef) step by step
-
Step 1Mix 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.
-
Step 2Mix the dry ingredients for the oil paste (roux).
-
Step 3Heat the lard until hot.
-
Step 4When the lard reaches nearly 200°C (390°F), pour it over the flour mixture.
-
Step 5Stir 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.
-
Step 6Mix the beef filling ingredients together until well-combined and slightly sticky with a stretchy texture.
-
Step 7Divide the rested dough into 87g portions. Roll each into a long strip, spray with oil, cover with plastic wrap, and rest for 30 minutes.
-
Step 8Roll each strip out into a rectangular shape.
-
Step 9Spread the oil paste (roux) over the dough, add the beef filling, and optionally sprinkle chopped scallions — customize as you like.
-
Step 10Fold 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.
-
Step 11Continue with the remaining portions.
-
Step 12Let them rest for about 10 more minutes.
-
Step 13Take out the first strip you made — you’ll find it stretches easily and is very pliable.
-
Step 14Gently roll both ends toward the center.
-
Step 15Stack the two coils on top of each other. Continue resting.
-
Step 16Keep resting the dough.
-
Step 17For the plain version (no filling).
-
Step 18For plain and scallion versions, fold the dough like an accordion (fan-fold).
-
Step 19For the scallion version, sprinkle chopped scallions before folding.
-
Step 20Press each portion into a flat pancake, placing it between two sheets of parchment paper.
-
Step 21Continue pressing all portions.
-
Step 22Use a cast-iron pan to press down firmly on the dough.
-
Step 23Press firmly.
-
Step 24After pressing, the pancake should be flat and even.
-
Step 25Stack the pressed pancakes with parchment paper between each layer and freeze.
-
Step 26When 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.
Homemade Hot Water Dough Hand-Torn Pancakes (Plain / Scallion / Beef)
These hand torn pancakes offer a soft fluffy texture with a hint of savory lard flavor that makes them incredibly satisfying to eat. You can enjoy them plain or topped with scallions or cooked beef for extra richness and different taste experiences. It is a delightful dish to make at home during a cold day. […]
Ingredients
- Dough
- 600 as needed All-purpose flour (400g all-purpose + 200g cake flour for softer texture)
- 7 as needed Salt
- 230 as needed Boiling water
- 200 as needed Room-temperature water
- 20 as needed Lard (or butter)
- Oil paste (roux)
- 100 as needed Lard (or butter)
- 50 as needed Flour (any type)
- about 1 Black pepper salt
- 3 as needed Salt
- Beef filling
- 150 as needed Diced beef
- 15 as needed Sesame oil
- 5 as needed Minced ginger
- 5 as needed Oyster sauce
- 3 as needed Cooking wine
- 10 as needed Light soy sauce
- 0.2 as needed Salt
- 1 as needed Sugar
- 1 as needed Chicken bouillon (optional)
- to taste Chopped scallions (optional)
Instructions
-
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.
-
Mix the dry ingredients for the oil paste (roux).
-
Heat the lard until hot.
-
When the lard reaches nearly 200°C (390°F), pour it over the flour mixture.
-
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.
-
Mix the beef filling ingredients together until well-combined and slightly sticky with a stretchy texture.
-
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.
-
Roll each strip out into a rectangular shape.
-
Spread the oil paste (roux) over the dough, add the beef filling, and optionally sprinkle chopped scallions — customize as you like.
-
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.
-
Continue with the remaining portions.
-
Let them rest for about 10 more minutes.
-
Take out the first strip you made — you’ll find it stretches easily and is very pliable.
-
Gently roll both ends toward the center.
-
Stack the two coils on top of each other. Continue resting.
-
Keep resting the dough.
-
For the plain version (no filling).
-
For plain and scallion versions, fold the dough like an accordion (fan-fold).
-
For the scallion version, sprinkle chopped scallions before folding.
-
Press each portion into a flat pancake, placing it between two sheets of parchment paper.
-
Continue pressing all portions.
-
Use a cast-iron pan to press down firmly on the dough.
-
Press firmly.
-
After pressing, the pancake should be flat and even.
-
Stack the pressed pancakes with parchment paper between each layer and freeze.
-
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.
