Scallion Pancakes (Cong You Bing)

Method

1. 1

   Stir the hot water into the flour with chopsticks, then knead briefly into a soft, smooth dough. Cover and rest 20 minutes.

   💡 Hot-water dough is what makes the pancakes tender inside — cold water gives you cardboard.

2. 2

   Mix 2 tablespoons of vegetable oil with the sesame oil and a spoonful of flour to make a loose paste.

3. 3

   Divide the dough in four. Roll one piece into a thin rectangle, brush with the oil paste, season with salt and shower with scallions.

4. 4

   Roll it up into a rope, coil the rope into a snail, tuck the end under, and flatten gently with the rolling pin to a 15 cm disc. Repeat with the rest.

   💡 Roll gently — press too hard and the layers fuse back together.

5. 5

   Fry each pancake in a film of oil over medium heat, about 3 minutes per side, pressing lightly, until blistered and deep golden.

6. 6

   Scrunch each hot pancake between your hands to separate the flakes, cut into wedges and serve with a soy-vinegar dip.