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Super Soft Spring Pancakes (Shui Luo Mo) – High Hydration, All Hot-Water Dough
Chinese dish ready in 40 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Super Soft Spring Pancakes (Shui Luo Mo) – High Hydration, All Hot-Water Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 500g |
| Salt | 5g |
| Boiling water | 450g |
| Cooking oil | 50g |
- All-purpose flour500g
- Salt5g
- Boiling water450g
- Cooking oil50g
Cooking StepsHow to cook Super Soft Spring Pancakes (Shui Luo Mo) – High Hydration, All Hot-Water Dough step by step
-
Step 1
Add 500g all-purpose flour and 5g salt to a mixing bowl, then pour in 450g of boiling water.
-
Step 2Immediately stir with chopsticks to form loose flour flakes.
-
Step 3Let it cool slightly, then knead by hand into a smooth and elastic dough.
-
Step 4Divide 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.
Super Soft Spring Pancakes (Shui Luo Mo) – High Hydration, All Hot-Water Dough
Chinese dish ready in 40 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 500g All-purpose flour
- 5g Salt
- 450g Boiling water
- 50g Cooking oil
Instructions
-
Add 500g all-purpose flour and 5g salt to a mixing bowl, then pour in 450g of boiling water.
-
Immediately stir with chopsticks to form loose flour flakes.
-
Let it cool slightly, then knead by hand into a smooth and elastic dough.
-
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.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.