Scallion Pancakes (Cong You Bing)

Ingredients

Contains gluten, soy, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Combine the flour and 1 tsp salt in a mixing bowl and whisk together until evenly distributed.

2. 2

   Pour the boiling water into the flour in stages while stirring with a wooden spoon or chopsticks until a shaggy mass forms.

3. 3

   Add 15 ml vegetable oil and finish bringing the dough together with your hands until no dry streaks remain.

4. 4

   Knead the dough on a lightly floured surface until smooth and elastic.

   5 min
5. 5

   Cover the dough with a damp towel or plastic wrap and let it rest at room temperature.

   30 min
6. 6

   While the dough rests, thinly slice the scallions (green and white parts) and mix the dipping sauce ingredients in a small bowl; set aside.

7. 7

   Divide the rested dough into 4 equal pieces and roll each into a ball.

8. 8

   Working with one ball at a time, roll it into a thin circle about 18–20 cm (7–8 in) across on a lightly floured surface.

9. 9

   Brush the rolled dough lightly with a little vegetable oil (about 1/2 tbsp), sprinkle with a pinch of salt, then scatter about 1/4 of the sliced scallions evenly over the surface.

10. 10

    Roll the dough up tightly into a log (like a jelly roll), then coil that log into a tight spiral (snail shape).

11. 11

    Flatten the spiral gently with your palm and roll it out again to a pancake roughly 12–15 cm (5–6 in) across and about 3–5 mm thick.

12. 12

    Repeat the rolling, oiling and coiling for the remaining dough balls and set them aside on a floured tray.

13. 13

    Heat a 10–12 inch (25–30 cm) skillet over medium heat and add about 1 tbsp vegetable oil; let the oil shimmer.

14. 14

    Pan-fry the pancakes one or two at a time (depending on skillet size): place a pancake in the skillet and cook until the bottom is golden brown and crisp, then flip and cook the other side until golden and flaky.

    Aim for about 3–4 minutes per side over medium heat; adjust heat if browning too fast.

    16 min
15. 15

    Transfer cooked pancakes to a plate lined with paper towel to drain briefly, brush lightly with 5 ml sesame oil if desired, and cut into wedges to serve with the dipping sauce.