Scallion Pancakes (Congyoubing)

Crispy, flaky layers give way to aromatic scallion-infused dough in these irresistible Chinese pancakes that shatter with every bite. The dough's lamination technique creates those prized golden sheets, while sesame oil and white pepper deliver a savory, nutty depth. Perfect as a starter or snack that'll disappear faster than you can make it.

Ingredients

2 cups all-purpose flour (250 grams)

3/4 cup boiling water (180 milliliters)

1/4 cup cold water (60 milliliters)

1 teaspoon salt (5 grams), divided

4 tablespoons sesame oil (60 milliliters)

3 tablespoons neutral oil like vegetable oil (45 milliliters), plus more for cooking

2 cups scallions or green onions, finely chopped (about 6-8 stalks, 100 grams)

1 teaspoon white pepper (2 grams)

1 tablespoon sesame seeds (10 grams)

1/2 teaspoon sugar (2 grams)

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

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