Scallion Pancakes (Congyoubing)

Instructions

1. 1

   Pour the boiling water over the flour in a large mixing bowl, stirring with chopsticks or a wooden spoon until the mixture comes together and becomes shaggy. Add the cold water gradually until a rough dough forms. Let cool for 5 minutes until handleable.

2. 2

   Knead the dough on a lightly oiled surface for 8-10 minutes until smooth and slightly elastic. The dough should be softer than bread dough but firmer than biscuit dough. Cover with a damp cloth and rest for 30 minutes at room temperature.

3. 3

   While the dough rests, prepare the scallion oil mixture. Combine the sesame oil, neutral oil, 1/2 teaspoon salt, white pepper, and sugar in a small bowl. Toss the chopped scallions with 1 tablespoon of this oil mixture and set aside.

4. 4

   Divide the rested dough into 4 equal portions. Roll each portion into a ball, then use a rolling pin to flatten into a thin round about 8-10 inches (20-25 centimeters) in diameter. The dough should be thin but not translucent.

5. 5

   Brush the entire surface of the first dough circle with about 2 teaspoons of the scallion oil mixture, leaving a 1/2-inch (1.25-centimeter) border. Sprinkle one-quarter of the oil-coated scallions evenly over the surface.

6. 6

   Starting from the edge closest to you, roll the dough circle into a tight cylinder, stretching gently as you roll. Once rolled, coil the cylinder into a snail shape, tucking the end underneath. Press gently to flatten into a disk about 1/2-inch (1.25 centimeters) thick. Let rest for 10 minutes. Repeat with remaining dough portions.

7. 7

   Heat 2 tablespoons of neutral oil in a large skillet or flat griddle over medium-high heat until shimmering, about 2 minutes. Place one pancake in the hot oil.

8. 8

   Fry for 2-3 minutes on the first side until deep golden brown and crispy, pressing gently with a spatula to ensure even cooking. Flip and fry for another 2-3 minutes until the second side is equally golden and the pancake sounds hollow when tapped.

9. 9

   Transfer the cooked pancake to a cutting board lined with paper towels. Brush lightly with sesame oil while still hot and sprinkle with a few sesame seeds. Cut into 6-8 triangular pieces using a sharp knife or kitchen shears.

10. 10

    Repeat the frying process with the remaining pancakes, adding oil to the skillet as needed. Serve immediately while still hot and crispy.