Chinese Scallion Pancakes

Cong you bing are one of those irresistible street food treats. Their beauty lies in how a simple dough of just wheat flour and boiling water transforms into layers upon layers of crispy, golden bread as soon as you roll in sesame oil and plenty of chopped scallions. They are crunchy on the outside, with soft, flaky layers inside, and the aroma of fried scallions fills the entire kitchen. Serve them cut into wedges with a simple soy dip on the side, and make sure to have the next batch ready.

• Cuisine: Chinese
• Prep time: 45 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Pour the wheat flour into a bowl and stir in boiling water a little at a time with a tablespoon until the flour forms flakes. Start with about 1-1.25 dl of water and only add the rest if the dough is still too dry. Aim for a soft, cohesive dough that is not sticky. Then gather the dough with your hands and knead it smooth for a couple of minutes.
2. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. The hot water makes the dough soft, and resting allows the gluten to relax, so it can later be rolled paper-thin.
3. Divide the dough into four pieces. Roll out one piece into a thin, round disk on a lightly floured surface.
4. Brush the disk with sesame oil, sprinkle a good pinch of salt over it, and spread plenty of finely chopped scallions over the entire surface.
5. Roll the disk tightly into a sausage, twist the sausage into a flat spiral, and gently tuck the end underneath. Flatten the spiral with your palm, then roll it out again into a pancake. This roll-fold-roll technique creates the many layers.
6. Heat a good amount of neutral oil in a pan over medium-high heat. Place a pancake in the pan and fry it for 2-3 minutes on each side until golden and crispy.
7. Let the fried pancakes drain briefly on paper towels while you fry the rest.
8. Meanwhile, mix the dip by combining light soy sauce, rice vinegar, a little sugar, and a touch of chili oil.
9. Cut the pancakes into wedges and serve immediately with the dip on the side.

Tips

• Never skip the resting time. A rested dough can be rolled out very thinly without shrinking, which is essential for the delicate layers.
• The layers only develop if you brush thoroughly with sesame oil before each rolling and folding. Dry oil results in dull, dense pancakes.
• If you want them extra crispy, fry them over medium-high heat. Too high heat will burn the outside before the center is cooked through.
• The pancakes can be shaped in advance and frozen with baking paper in between, so you can fry a single one whenever the craving strikes.