An argument can be made that the humble scallion pancake might be the most versatile of foods. It’s a great side dish for dinner, a great breakfast, a staple snack between meals — you can pair it with eggs, with beef, with sauce. It’s a classic food that is hardwired into the system of Taiwanese person I know. Here’s a recipe that allows you to make them in bulk and freeze for any old day.

Ingredients

Makes 8 pancakes

• 2 large bunches of scallions, thoroughly dried (see instructions below) before finely chopped — when in doubt, buy more

• 3 cups of all-purpose flour

• 3/4 cup of boiling water

• 1/2 cup of room temperature water

• 1 gallon freezer bag, keep intact

• 2 tablespoons of lard (if lard isn’t available, butter is an acceptable replacement)

• 2 tablespoons of vegetable oil

• 1 1/2 teaspoons of salt

• 1 1/4 teaspoons of pepper

• 8 gallon-sized freezer bags with 2 of the 4 sides (not including opening) cut open

Directions

1. The first thing you want to do is trim the ends of your scallions and thoroughly clean your scallions under clean water. Then, lay them out to dry for at least 2 hours to overnight. As your scallions air dry, the outer layer will shrink, revealing the inner stalks from the bottom where the roots have been trimmed. When you can see the insides start poking out, your scallions are dry enough and ready to be chopped thin.

2. When your scallions are chopped, set aside and make your dough. In a large mixing bowl, separate out 2 1/2 cups of flour. Then, combine the boiling hot water with the room temperature water, and start pouring this warm water into the bowl a little at a time, mixing the flour as you go.

3. Once your dough begins taking shape, start kneading with your hands. Knead in the same way as you would for the dumpling wrapper dough. Fold the far end of the dough into the center and use the heel of your hand and your body weight to push the dough downwards and outwards. Give the dough a quarter turn and repeat. Knead for 5 minutes or until the dough is smooth. Gather your dough into a ball.

4. Take the intact freezer bag and add in some vegetable oil and rub to coat the interior of the bag. Seal your dough inside and let it rest for half an hour to 1 hour to allow the dough to loosen.

5. In a small mixing bowl, combine 1/2 cup of flour, lard (or butter), vegetable oil, salt, and pepper and mix until well-blended. Set aside.

6. When your dough is ready, use some vegetable oil to oil up a work surface. Take your dough and squeeze into a long baguette shape. Then, using your knife, evenly divide it into 8 pieces.

7. Using a rolling pin, roll out each square into a large, thin, rectangular shape. You want the dough to be as thin as possible without splitting through to the other side. Next, spread a layer of your flour and lard mixture over the surface. Then, sprinkle a generous amount of scallions on top, spreading as evenly as possible.

8. Fold the bottom inch of the rectangle up, and carefully roll up your pancake into thin, scallion filled tube. Take one end and begin rolling up your tube like a cinnamon bun. Before you reach the last two inches, start rolling in the other end. You want to do this to ensure your pancake doesn’t fall apart on either end. Next, take this shorter end and tuck it under the larger roll from the other side until you form a perfect roll. Give your pancake a light press with the palm of your hand to push the two sides together.

9. Oil the inside of your freezer bags with your vegetable oil of choice and place this roll inside the bag. Next, take your rolling pin and start flattening out your pancake into about a 6-inch round. Stack your rolled out pancakes and freeze.

10. To cook your pancake, heat a half tablespoon of oil over medium high heat. Then, simply place your pancake in a pan and flip your pancake from side to side constantly until evenly cooked and golden. Be sure not to press your pancake with your cooking utensil to ensure that the pancake stays loose and flaky. Remove from heat and serve immediately.

You can serve your scallion pancake with a variety of dipping sauces, but a sweet soy paste with Sriracha or soy sauce, oyster sauce, and sweet Thai chili sauce are two winning combos. As always, if you guys make this dish, take a photo and tag me!

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(Featured photo: Kimberly Wang)