Cong You Bing — Scallion Pancakes

Ingredients

• 250g plain flour, plus extra for dusting
• 150ml just-boiled water
• 1 to 2 tbsp cold water, if needed
• 1 tsp fine salt, divided
• For the oil paste: 2 tbsp plain flour
• 4 tbsp vegetable oil
• For the filling: 6 spring onions, finely sliced
• 2 tsp toasted sesame oil
• To fry: 3 tbsp vegetable oil
• To serve: 2 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tsp chilli oil

Method

1. Put the flour and half the salt in a bowl. Pour in the hot water, stir with chopsticks until shaggy, then add cold water a spoonful at a time if it feels dry. Knead for 5 minutes into a smooth dough, cover and rest for 30 minutes.

2. For the oil paste, put the 2 tbsp flour in a small heatproof bowl. Heat the 4 tbsp oil until just shimmering and pour over the flour, stirring to a smooth paste. Leave to cool.

3. Divide the dough into 4 pieces. Roll one out on a floured surface into a very thin rectangle, about 30cm by 20cm.

4. Spread with a quarter of the oil paste, sprinkle with a quarter of the spring onions, a pinch of the remaining salt and 1/2 tsp sesame oil.

5. Roll up tightly from the long edge into a rope, then coil the rope into a spiral, tucking the end underneath. Press flat with the palm of your hand, cover and rest. Repeat with the remaining dough.

6. Roll each spiral out gently into a round about 16cm across and 5mm thick, taking care not to push the layers out.

7. Heat 1 tbsp of the frying oil in a large non-stick frying pan over a medium heat. Fry one pancake for 3 to 4 minutes on each side, until golden and crisp with a chewy centre. Repeat with the rest.

8. While still hot, push the edges of the pancake in towards the middle with your hands to fluff up the layers. Cut into wedges and serve with the soy sauce, black vinegar and chilli oil mixed together.