1 and 1/4 C. chopped green onions – cleaned and patted dry

1 C. boiling water

3 T. Chinese toasted sesame oil

Salt

Vegetable oil

 

Cong You Bing translates to Green Onion Pancakes. Put flour in a large bowl, make a well and pour boiling water. Stir immediately to create stiff moist dough. Transfer dough to a lightly floured surface and knead until it forms a ball. Brush dough with some sesame oil, cover dough with a large bowl and let rest for 10 minutes. Knead dough until smooth and elastic, rub with more sesame oil and let rest for 1 hour.  On a flour surface, roll dough out to form a log about 10 inches long. Cut into six equal pieces. Cover dough as you work with one piece at a time. Take one ball and roll into a thin round (about 6-7 inches in diameter). Brush with sesame oil, sprinkle salt and cover with a handful of green onions. Roll the round up like a cigar (think of rolling a carpet) and twist roll into a coil (think cinnamon roll). Brush surface of coil with more sesame oil, and using a rolling pin, gently flatten coil to about 5 inches in diameter.  When all the pieces have been prepared, pour vegetable oil into a large, shallow frying pan (about 1/2-inch of oil). Pan-fry two pancakes at a time, cooking about 3 minutes on each side, or until golden brown. Transfer to plate lined with paper towels, sprinkle with more salt.  To serve, cut into quarters.  These pancakes are moist and chewy. Totally different from your normal breakfast hotcakes.

 

 

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