Scallion Pancakes

Sift the all-purpose flour into a large bowl. Add the salt and chicken bouillon powder (if using), mix well, and set aside.

Slowly add the water to the flour and knead until the dough is soft, no longer sticky, smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1½ tablespoons of water. Cover the dough with a damp cloth or paper towel and let it rest for 30 minutes.

Add the scallions to the dough and mix well.

On a lightly floured surface, divide the dough into 8 small balls.

Working with one dough ball at a time, roll it into a thin disc (about 15cm) using a rolling pin, dusting the pin lightly with all-purpose flour as needed. Brush the surface of the pancake with oil.

Roll the dough into a long cylinder.

Roll it up into a tight coil, like a snail.

Dust the rolling pin with flour and roll the coiled dough flat to about 6 inches (15 cm) in diameter. Transfer to a baking sheet. Repeat with the remaining dough balls.

Add some oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet.

Pan-fry the pancake until lightly golden brown, about 1 minute per side. Flip and cook the other side. Repeat with the remaining pancakes and serve immediately. Serve immediately with homemade soy milk.