Chinese Scallion Pancakes Congyoubing

Congyoubing  is one of the famous and traditional Chinese street food breakfast. Those crispy and savoury pancakes are available all around China. The first time we tried them was in Bejing at one of the street markets. Hooked we were ! I was surprised to see them in popular and very affordable restaurants, yet they disappeared in most luxurious facilities. It is a street food, but to me, it can be elevated to Michelin star level. Making your own scallion pancake at home is easy and enjoyable. I double the recipe as we freeze them and at a whim we can have a wonderful Chinese Dinner. Another marvel from the Sichuan region.
A crispy crust pancake filled with scallions cooked on the stove top. You can add a sprinkle of 5 Chinese spices before giving them a final roll, for a completely different taste.

2 Cups all purpose flour
3/4 Cup of boiling water
1/3 Cup of cold water
1 Tablespoon Vegetable oil
2 Cups finely chopped scallions, mostly green part
1 Teaspoon Salt
1 Tablespoon Chinese Five Spice powder

Dipping sauce
1 Tablespoon Light soya sauce
1/2 Tablespoon Sesame Oil
1 Tablespoon Chinese Black Vinegar
1 Teaspoon Chili oil or Sriracha Sauce
Chopped Green Onion & Chopped Coriander

In a bowl of stand mixer with a dough hook, stir in the flour and salt. Pour in the boiling water and mix a minute. Wait for 10 minutes and then stir in the cold water and vegetable oil. Knead the dough for about 5 minutes and let it rest for 15 minutes.
After the 15 minutes rest, knead again for 5 minutes. The dough will be smooth and quite dry.
Then… it is important to let the dough rest for about 30 minutes.
After resting, the dough should be quite easy to roll out. Divide the large dough ball into 4 pieces and roll each piece into a large round circle, the size of a dessert plate. Brush some oil and sprinkle with Chinese spice powder and chopped scallions. Leave about 1 cm. around the parameter empty.
Roll up the circle into a cylinder and roll it into the shape of a snail. Cover with a wet cloth and rest for 10 minutes.
Using your rolling pin, roll into again into a circle.
Brush some cooking oil on a hot pan and cook the pancake for about 2-3 minutes. Turn it over and cook for a further 2 minutes. Use a spatula to press the circle from time to time especially the central part to ensure the circle is evenly cooked.
Cut in wedges and cover with a tea towel to keep them warm.
Serve with the dipping sauce.

Dipping Sauce :
3 Tablespoons Soy Sauce
1 Tablespoon Black Chinese Vinegar
1/2 Teaspoon Sriracha Sauce or Chinese Chilli oil

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