Chinese Scallion Pancake Sandwich with Fried Egg and Black Bean Sauce

Steps

1. 1

   Make the dough

   • In a medium mixing bowl, combine 1½ cups (180 g) all-purpose flour and ¼ tsp (1.5 g) kosher salt.
   • Add ¾ cup (180 ml) room-temperature water gradually, mixing with your fingers until a shaggy dough forms.
   • Knead for 3–4 minutes until the dough is soft and slightly sticky but holds together.
   • The texture should be like a soft pizza dough.
   • Cover the bowl with a damp cloth.

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   Ready when: Dough is soft, elastic, and slightly sticky

   Tip: Don't overwork the dough; it doesn't need kneading like bread dough. Overworking makes the pancakes tough.

2. 2

   Rest the dough

   • Let the dough rest, covered with a damp cloth at room temperature, for 30 minutes.
   • This allows the gluten to relax and makes rolling easier.
3. 3

   Divide and shape

   • Divide the dough into 2 equal portions.
   • With damp hands, shape each into a ball.
   • Lightly dust a cutting board with flour.
   • Using a rolling pin, roll one ball into a thin 8-inch (20 cm) round, about ⅛ inch thick.
   • It's okay if it's slightly irregular.

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   Ready when: Dough is thin and pliable, about ⅛ inch thick

   Tip: Roll gently so the dough doesn't spring back. If it does, let it rest 2–3 minutes and try again.

4. 4

   Layer with oil and scallions

   • Brush the rolled dough round with about ½ tbsp (8 ml) of toasted sesame oil.
   • Scatter about half of the white and light green scallion parts (roughly 1 tbsp) evenly over the surface.
   • Don't use the dark green tops yet—reserve those.
   • Starting from one edge, roll the dough into a tight log, then coil it into a spiral.
   • Gently flatten the spiral into a 6-inch (15 cm) round.
   • Repeat with the second dough portion.

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   Ready when: Dough is rolled, spiraled, and flattened; scallions are distributed

   Tip: The spiral creates the flaky layers. Don't be too rough; keep the dough intact.

5. 5

   Pan-fry the pancakes

   • Heat a 9-inch (23 cm) nonstick skillet or wok over medium-high heat for 1 minute.
   • Add 1½ tbsp (22 ml) vegetable oil.
   • Once the oil shimmers, carefully transfer one dough round to the pan.
   • Fry for 3–4 minutes until the bottom is golden brown and crispy with some darker spots.
   • Flip, add another ½ tbsp (8 ml) oil around the edges if the pan looks dry, and fry the second side for another 2–3 minutes until golden and crispy.
   • Transfer to a plate.
   • Repeat with the second round.

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   Ready when: Both sides are golden brown with some caramelized spots; pancake is crispy and sounds hollow when tapped

   Tip: High heat ensures crispy layers. If the pan isn't hot enough, the pancake will be greasy instead of flaky.

6. 6

   Fry the eggs

   • In the same skillet (no need to wash), reduce heat to medium.
   • Add 1 tbsp (15 ml) vegetable oil and let it heat for about 30 seconds until shimmering.
   • Crack both eggs into the pan and fry for 3–4 minutes, basting the tops gently with the hot oil, until the whites are set and opaque but the yolks are still runny.
   • Season lightly with kosher salt and a pinch of white pepper if using.
   • Transfer eggs to a small plate.

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   Ready when: Egg whites are opaque and set; yolks jiggle slightly when pan is shaken

   Tip: Baste the tops with hot oil to cook the yolks while keeping them runny. Don't flip the eggs or the yolk will break.

7. 7

   Assemble the sandwiches

   • Using a sharp knife or cleaver, carefully split each crispy pancake horizontally to create a pocket (or slice them in half diagonally if you prefer).
   • Spread about 1½ tbsp (22 g) of black bean sauce on the inside of one half of the first pancake.
   • Add ½ tbsp (8 ml) sriracha to the sauce.
   • Place one fried egg on top of the sauce, letting the warm runny yolk seep into the sauce.
   • Sprinkle with about 2 tbsp (5 g) of fresh cilantro leaves and a few of the reserved dark green scallion tops.
   • Close the sandwich gently.
   • Repeat with the second pancake and remaining egg.
   • Serve immediately while still warm and crispy.

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   Ready when: Sandwiches are assembled and warm

   Tip: Don't press down too hard when closing the sandwich, or you'll break the yolk prematurely and lose the rich runny center.