Cong You Bing

Other than dumplings I wasn't aware of other pastries in Chinese cuisine until I came across these spring onion pancakes, a popular snack in Beijing. In all likeliness those cooked on the streets are probably made with pork lard but you could use any type of fats.

Ingredients
makes 8

240g plain flour 

1/2 tsp salt

160ml boiling water 

40g spring onions (the green parts only), thinly sliced 

for the paste

1 tbsp veg oil

50g veg lard (or coconut oil or butter)

15g plain flour

1/4 tsp salt

pinch of pepper

1 tsp Chinese 5 spice 

4 spring onion, (white parts only)

for the dipping sauce

2 tbsp soy sauce

2 tbsp Shoaxing rice wine

1 tbsp rice vinegar 

1 tbsp sesame oil

1 tsp red chili flakes

Method

In a large bowl add the flour and salt, then pour in boiling water, stirring well until the dough has formed. Wrap in clingfilm and place in the fridge for at least half an hour or more. 

Meanwhile, add all the ingredients for the dipping sauce together and mix well. Set aside.

Next prepare the paste. Bring some oil in a small saucepan to a high temperature and quickly fry the white parts of the spring onions. Turn the heat down and add the butter to melt. Once it has all melted, continue to gently fry for 5 minutes. Remove the spring onions and discard. Season with salt, pepper and Chinese 5 spice then add the flour. Stir in well to create a roux.

Divide the dough into eight equal pieces, keep them covered with a damp tea towel to avoid drying out. Then on a lightly oiled surface roll out a piece as thin as you can into an oval/rectangle. Brush the dough with the seasoned paste then sprinkle over 5g of the sliced green spring onions.

Begin to roll the dough along the long edge, as tightly as possible. Roll up until you have a "rope" of dough. 

Then starting from one end, roll the "rope" into a "wheel".  

Repeat with all other pieces. Also cover with a damp tea towel. 

(An alternative method is to divide the dough into two. Roll it out into a large rectangle. Brush with the seasoned paste and sprinkle with spring onions. Roll from the short end into a thick sausage shape, then cut into four equal parts.)

When you're read to fry bring a little oil in a frying pan to a medium to high heat.

Flatten the wheels with your hand (or rolling pin), spreading it out to about 12-15cm in diameter, maintaining its circular shape. Check the temperature by dropping in a piece of spring onion. It should be hot enough to sizzle but not too fierce. 

Fry the pancake, being careful not to burn. Flip it over a few times until it has crisped up and golden brown. 

Place the cooked pancake onto parchment paper, and repeat with the remaining wheels. 

Serve immediately with dipping sauce on the side.