Scallion Pancakes (Cong You Bing)

Instructions

1. 1

   Mix flour and salt. Pour boiling water over flour while stirring, then add cold water and knead until a smooth, slightly tacky dough forms, about 8 minutes. Cover and rest 30 minutes — the dual-water method creates a dough that's flaky when cooked.

2. 2

   Divide dough into 4 portions. Roll each into a thin rectangle, about 10x6 inches. Brush generously with sesame oil (about 1 tablespoon each), sprinkle with a quarter of the green onions, and season lightly with salt and optional five-spice.

3. 3

   Roll the rectangle up tightly into a log from the long side, then coil the log into a spiral. Flatten the spiral with your palm, then roll out again into a 7-inch round. Layers of dough will form — these create the flaky texture.

4. 4

   Heat 1 tablespoon oil in a skillet over medium heat. Cook each pancake 3 minutes per side until golden brown and crispy, with darker patches where the layers have separated. You should hear a satisfying sizzle and the surface should blister slightly.

5. 5

   Cut into wedges and serve immediately with a dipping sauce of 2 tablespoons soy sauce and 1 tablespoon black vinegar.