Chinese Scallion Pancakes

Cong you bing are one of those irresistible street food temptations. The beauty of them is that a dough of just wheat flour and boiling water transforms into layers upon layers of flaky, golden bread as soon as you roll in sesame oil and plenty of chopped scallions. They are crispy on the outside, soft and flaky on the 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 little by little with a tablespoon until the flour comes together in flakes. Start with about 100-125 ml of water, and only add more if the dough is still too dry. Aim for a soft, cohesive dough that isn't 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 warm water creates a soft dough, and resting allows the gluten to relax, making it possible to roll it paper-thin later.
3. Divide the dough into four pieces. Roll one piece into a thin, round disc on a lightly floured surface.
4. Brush the disc 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 disc into a tight sausage, twist the sausage into a flat spiral, and gently tuck the end underneath. Press the spiral flat with the palm of your hand, then roll it out again into a pancake. This roll-fold-roll technique is what creates the many layers.
6. Heat a good splash 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, whisk together the dip from 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 well-rested dough can be rolled out very thin without shrinking, which is essential for the delicate layers.
• The layers will only appear if you brush generously with sesame oil before each rolling and folding. Dry oil results in bland, compact pancakes.
• If you want them extra crispy, fry over medium-high heat. Too high heat will burn the outside before the inside is cooked through.
• The pancakes can be shaped in advance and frozen with baking paper in between, so you can fry one whenever the craving strikes.