Ingredients
For the dough
○ 150g all-purpose flour (~1 rice measuring cup)
○ 80ml boiling water (must ≥90°C)
○ 1/2 tsp salt
For the filling
○ 3 stalks scallions (green parts only, chopped)
○ 2 tbsp sesame oil (divided)
○ 1 tsp soy sauce
Optional upgrades
○ 1 egg (beaten)
○ 1 tsp chili flakes
Step-by-Step Instructions
1. Microwave Dough
① Mix flour + salt → add boiling water in 3 batches while stirring with chopsticks
② Cover with damp cloth → microwave 30 sec ×3 times (rest 1 min between)
2. Rolling Technique
③ Roll into 20x30cm rectangle → brush 1 tbsp sesame oil + scallions
④ Tightly roll from long side → coil into snail shape → gently flatten
3. Frying Secrets
⑤ Medium heat + 1 tbsp sesame oil → cook 3 min per side
⑥ Brush soy sauce before flipping → creates caramelized crust
Pro Tips
⚠️ Dough Texture Check
Sticky → Dust flour and roll through parchment paper
Cracking → Dab water on surface with fingers
🔥 Crispiness Hack
Mix soy sauce + 1 tsp cornstarch → Brush during second flip
Storage Guide
❄️ Freezer-Friendly
Freeze raw rolls for 1 month → Cook directly (add 30% time)
♨️ Reheating
Air fryer 160°C/3min → Restores 90% crispiness