Chinese Scallion Pancakes with Egg, Ham & Optional Flavored Sauces

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cup boiling water
• 1 tbsp cold water
• 1 tsp sesame oil
• 1 pinch salt
• 4 stalks scallions (green onions), finely chopped
• 2 large eggs
• 4 slices slices of ham
• 2 tbsp soy sauce (for classic savory base)
• 1 tbsp hoisin sauce (optional, for sweet-savory flavor)
• 1 tsp chili crisp or chili oil (optional, for authentic spicy kick)
• 1 tsp chinkiang vinegar or rice vinegar (optional, for traditional tang)
• 1 tsp honey or sugar (optional, to balance sweetness)
• 2 tbsp neutral oil for cooking

Steps

1. In a bowl, mix the flour with boiling water using chopsticks or a fork until a shaggy dough forms. Add the cold water and knead for 5 minutes until smooth. Cover and let rest for 20 minutes.
2. Divide the dough into 2 equal portions. Roll each out on a lightly floured surface into a thin rectangle. Brush lightly with sesame oil, sprinkle with salt and chopped scallions.
3. Roll the rectangle up into a log, then coil the log into a snail shape. Flatten gently and roll out again into a circle about 1/4-inch thick.
4. Prepare your choice of sauce: Mix soy sauce with hoisin and honey for a sweet-savory glaze, or add a dash of Chinkiang vinegar and chili crisp for a traditional tangy and spicy kick.
5. Heat 1 tablespoon of neutral oil in a skillet over medium heat. Cook a pancake for 3-4 minutes per side until golden and crispy. Remove and repeat for the second pancake.
6. In the same pan, lightly fry the eggs (leaving yolks soft if desired) and warm the ham slices.
7. Place a slice of ham and a fried egg on each crispy scallion pancake, fold or roll slightly, and drizzle with your preferred sauce combination.

Notes

Traditional Chinese seasoning often relies on soy sauce, Chinkiang vinegar, chili oil, or hoisin sauce rather than citrus. Adjust sauces to your taste!