Crispy Shanghai Scallion Pancakes

1. Prepare Scallion and Lard Mixture

Begin by heating the melted lard in a wok over medium heat. Add the finely sliced scallions and cook for 4 to 5 minutes, until they become fragrant and start to soften.

2. Make Dough

In a large bowl, combine the flour and salt. Gradually add the warm water, mixing until the water is fully absorbed and a dough begins to form. Once the dough has come together, mix in the lard and cooked scallions until everything is well combined and the dough is smooth.

3. Knead Dough

Turn the dough out onto a lightly oiled surface and knead it for about 10 minutes until it feels elastic and smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.

4. Roll and Fold Dough

After resting, coat your work surface with a bit more peanut oil. Roll the dough into a log about 6 inches long, then fold it over and roll it out again. Repeat this rolling and folding process twice more.

5. Divide and Rest Dough

Next, divide the dough into 4 equal parts and shape each into a ball. Cover the dough balls with plastic wrap and let them rest for another 30 minutes.

6. Roll Dough Balls

Once rested, roll each dough ball into an 8-inch circle on a lightly oiled surface.

7. Fry Pancakes

Heat a cast-iron frying pan over high heat, then add a tablespoon of scallion oil or peanut oil. Place one pancake in the pan and fry it for 30 seconds on high heat. Reduce the heat to medium and cook for about 50 seconds. Flip the pancake and fry the other side for about 1 minute, until both sides are golden brown and crispy. Remove the pancake from the pan and drain on paper towels. Repeat the frying process with the remaining pancakes.