Scallion Pancakes (Chinese Congyoubing)

Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe for a simple scallion pancake - served with soy milk or rice porridge for breakfast - is just a guide. Some like it firmer, some fluffier. Chinese Scallion Pancakes are also known as green onion pancakes or Congyoubing. It is one of the famous and traditional Chinese street foods and an ideal Chinese breakfast. These crispy and aromatic pancakes are available all around China with each region having slightly different ingredients.

Scallion Pancakes:
4 cups all-purpose flour, unbleached, divided
1 Tbsp. baking powder
1 Tbsp. kosher salt
1/3 cup vegetable oil, such as; Canola, divided
2 Tbsp. toasted sesame oil, divided
1½ cups scallions, green part only, thinly sliced, divided
1 Tbsp. Chinese Five Spice
½ tsp. white pepper, finely ground, divided

Dipping Sauce:
1 Tbsp. light soy sauce
1 tsp. oyster sauce, optional
½ Tbsp. sesame oil
¼ tsp. kosher salt
1 Tbsp. chili oil
green onion, chopped
coriander

To a food processor, add 2 cups flour and the baking powder. Then, with the motor running, add ⅔ cup cold water; continue processing until a dough forms, about 40 seconds. Transfer the dough to a plate and set aside. Add the remaining flour and the salt to the food processor and, with the motor running, add ⅔ cup boiling water; continue processing until a shaggy dough forms, about 30 seconds. Return the reserved dough to the food processor and pulse until both doughs come together, about 35 seconds.

Lightly flour a clean work surface and turn the dough out onto it. Knead the dough until smooth and elastic, about 4 minutes. Grease a large bowl, transfer the dough to it, cover, and set aside at room temperature until it is pliable, and relaxed, about 2 hours.

Lightly flour a clean work surface and a rolling pin. Split the dough in half, and roll one half out to a 10x20" rectangle. Brush the rectangle with 1 Tbsp. each canola and sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper.

Beginning with one long side, tightly roll the rectangle up like a jelly roll, stretching gently outward as you roll. Cut the roll crosswise into 3 even pieces. Slightly stretch one piece, and starting from one edge, coil it horizontally, tucking the outer end beneath it.

Gently flatten the coil into a disk with your hand, then use the rolling pin to flatten the disk further into a 6" circle. Repeat with the remaining pieces and the second half of the dough and fillings.

Cover the pancakes with a large sheet of plastic wrap and set aside for 10 minutes.

Place a large baking sheet in an oven preheated to 200°F (95°C).

To a medium nonstick skillet over medium heat, add 2 tsp. Canola oil. When the oil is hot, add 1 pancake to the skillet and cook, swirling the skillet and turning once, until golden and crisp, about 10 minutes. Use a wide spatula or tongs to transfer the pancake to the baking sheet in the oven. Repeat with the remaining oil and pancakes. When all the pancakes are cooked, remove from the oven and cut into wedges.

For the Dipping Sauce:
Mix all ingredients together in a medium sized bowl. Separate into individual small bowls for serving.

Serve hot, with dipping sauce.

Makes 6 servings.