Scallion Pancakes (Cong You Bing)

Ingredients

• 2 cups All-purpose flour
• 1 cup Hot water
• 1/4 cup Cold water
• 1 bunch Scallions
• 1/2 cup Vegetable oil
• 1 tbsp Sesame oil
• 1 tsp Salt
• 1/4 tsp White pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and 1 cup of hot water. Stir with a spoon until a shaggy dough forms.
2. 2Add the 1/4 cup of cold water to the bowl. Knead the dough with your hands in the bowl for 5-7 minutes, or until it is smooth and no longer sticky. Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes.
3. 3While the dough rests, finely chop the bunch of scallions. You should have about 1 cup of chopped scallions.
4. 4Uncover the dough and divide it into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 20.32 cm in diameter.
5. 5Brush the surface of each circle with 1 tablespoon of vegetable oil and a little of the 1 tablespoon of sesame oil. Sprinkle evenly with 1/4 teaspoon of salt, a pinch of white pepper, and about 1/4 cup of the chopped scallions.
6. 6Starting from one edge, tightly roll up each oiled and scallioned circle into a long, thin log, like a jelly roll. Coil each log into a flat spiral shape, tucking the end underneath to secure it.
7. 7Using a rolling pin, gently flatten each spiral into a pancake about 15.24 cm in diameter. The pancake should be about 0.635 cm thick.
8. 8Heat 1 tablespoon of vegetable oil in a 25.4 cm non-stick skillet over medium heat, about 175°C. Carefully place one flattened pancake into the hot skillet. Cook for 3-4 minutes per side, until the pancake is golden brown and crispy. Repeat with the remaining 3 pancakes, adding 1 tablespoon of vegetable oil to the skillet for each one.

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