📝 About This Recipe
A cornerstone of Shanghai street food, these Cong You Bing are a masterclass in textural contrast, featuring a shatteringly crisp exterior that yields to soft, chewy, laminated layers inside. Infused with the aromatic punch of fresh scallions and toasted sesame oil, these savory flatbreads utilize a hot-water dough technique to ensure a tender bite. Whether enjoyed as a snack or a side, they represent the ultimate comfort food for any lover of traditional Chinese dim sum.
🥗 Ingredients
The Dough
- 2.5 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Boiling water (must be freshly boiled)
- 1/4 cup Cold water
- 1/2 teaspoon Kosher salt
The Filling and Aromatics
- 2 cups Scallions (very finely minced, green and white parts)
- 3 tablespoons Toasted sesame oil (for brushing the dough)
- 3 tablespoons All-purpose flour (for the roux paste)
- 3 tablespoons Neutral oil (such as grapeseed or vegetable oil for the roux)
- 1/2 teaspoon Five-spice powder (optional, for depth of flavor)
- 4-6 tablespoons Neutral oil (for pan-frying)
Ginger-Soy Dipping Sauce
- 3 tablespoons Soy sauce (low sodium preferred)
- 1 tablespoon Chinkiang black vinegar (or balsamic vinegar as a sub)
- 1 teaspoon Fresh ginger (grated or finely julienned)
- 1 teaspoon Sugar
- 1-2 teaspoons Chili oil (with flakes)
👨🍳 Instructions
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1
Place the flour and salt in a large heat-proof bowl. Slowly pour in the boiling water while stirring constantly with chopsticks or a wooden spoon until a shaggy dough forms.
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2
Add the cold water and continue to mix. Once cool enough to handle, knead the dough by hand for 5-8 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
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3
Form the dough into a ball, place it back in the bowl, and cover with a damp cloth or plastic wrap. Let it rest at room temperature for at least 30 minutes to relax the gluten.
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4
While the dough rests, make the 'oil roux' by whisking 3 tablespoons of flour, 3 tablespoons of neutral oil, and the five-spice powder in a small bowl until smooth. This is the secret to distinct internal layers.
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5
Prepare the dipping sauce by whisking the soy sauce, black vinegar, ginger, sugar, and chili oil together in a small ramekin. Set aside.
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6
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion out into a very thin rectangle, roughly 8x12 inches.
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7
Brush a thin, even layer of the oil roux over the surface of the dough, then sprinkle generously with about 1/2 cup of minced scallions.
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8
Starting from the long edge, roll the dough up tightly into a long cylinder, like a cigar.
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9
Twist the cylinder gently to lengthen it, then coil it into a spiral shape (like a snail shell), tucking the end underneath the coil.
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10
Gently flatten the coil with your palm, then use a rolling pin to roll it out into a flat circle about 7-8 inches in diameter. Repeat with the remaining dough portions.
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11
Heat 2 tablespoons of neutral oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering.
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12
Carefully place one pancake in the pan. Fry for 2-3 minutes per side, swirling the pan occasionally, until deep golden brown and crispy.
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13
Use two spatulas to 'scrunch' or squeeze the sides of the pancake toward the center immediately after removing it from the heat; this helps release the steam and separate the internal flaky layers.
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14
Drain on a wire rack for 1 minute, then slice into wedges and serve immediately with the dipping sauce.
💡 Chef's Tips
The boiling water is crucial; it 'cooks' some of the flour starch to ensure the pancake is tender rather than rubbery. Don't skimp on the oil in the pan; the pancakes should almost shallow-fry to achieve that signature bubbly, crisp crust. If the dough resists rolling out, let it rest for another 10 minutes to allow the gluten to relax further. Ensure your scallions are very dry after washing; excess moisture will cause the dough to tear during the rolling process. For the best layers, roll the dough as thin as you possibly can before applying the oil and scallions.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Congee for a traditional Chinese breakfast experience. Pair with a crisp, cold Lager or a pot of Jasmine tea to cut through the richness of the oil. Use as a side for Beef Noodle Soup to soak up the savory broth. Serve as an appetizer before a main course of Mapo Tofu or Kung Pao Chicken. Top with a fried egg and a drizzle of extra chili crisp for a hearty snack.