Northern Chinese Scallion Pancakes (Cōng Yóu Bǐng)

Ingredients

• •2 cups (250 g) all-purpose flour
• •3/4 cup boiling water
• •1 tsp salt
• •3 tbsp sesame oil
• •6 stalks green onions (scallions), very finely sliced
• •3 tbsp neutral oil for frying
• •2 tbsp soy sauce, for dipping
• •1 tbsp rice vinegar, for dipping
• •1/2 tsp chili flakes or chili oil, for dipping (optional)

Directions

1. 1Mix flour and salt in a bowl; pour in boiling water and stir with a fork until shaggy, then knead by hand 2–3 minutes until smooth — dough will be soft; cover and rest 20 minutes.
2. 2Stir together soy sauce, rice vinegar, and chili flakes in a small bowl for the dipping sauce; set aside.
3. 3Divide dough into 4 equal pieces; on a lightly floured surface, roll one piece into a thin rectangle about 20 x 10 cm.
4. 4Brush the surface generously with sesame oil; scatter a quarter of the green onions evenly across it and sprinkle with a small pinch of salt.
5. 5Roll the rectangle up tightly from the long side into a log; coil the log into a snail shape and pinch the end underneath.
6. 6Flatten the coil gently with your palm, then roll back out into a round about 18 cm across; repeat with remaining dough.
7. 7Heat 1 tsp neutral oil in a skillet over medium heat; cook one pancake 2–3 minutes per side until golden and crisp in spots.
8. 8Transfer to a rack; repeat with remaining pancakes, adding oil as needed.
9. 9Cut into wedges and serve immediately with the dipping sauce.

💡 Using boiling water (rather than cold) creates a softer, more pliable dough that fries up chewy inside and crisp outside — this is the key technique. Leftovers can be reheated in a dry skillet for 2 minutes; they lose a bit of crunch but remain delicious.

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