Chong Yao Beng 葱油饼 (Chinese Green Onion Pancakes)

Every so often, I feel homesick and start craving everything I don't usually eat. Even bao (chinese buns) of all types begin to sound appealing. There's something about making my own chinese food from scratch with a deficiency of proper ingredients that makes the process more worthwhile and the final product yummier than anything store-bought.

Since so many people have asked, this is as good a time as any to post up the recipe. Keep in mind, it's more of a guideline as opposed to a true recipe since amounts of water and flour are more of a ratio as opposed to an amount.
Chong Yao Beng
(approx - 2:1 ratio of flour to hot water)
2 cups all-purpose flour
1 cup hot water
A dash of salt
1 cup of chopped green onions/scallions
Sesame oil

Place flour and salt in a bowl. Heat water until a low simmer is achieved. Pour 1 cup into the flour mixture and mix with a spoon. The water helps the dough begin to form gluten before you even start mixing/kneading. When the dough begins to form, you can abandon the spoon and use your hands. Add more flour or water depending on the wetness/dryness of the dough. You want it to hold together without being overly sticky. This is a very forgiving recipe.

Tear off a small ball and roll out into 4-5 inch circle. Rub with a little sesame oil and scatter green onions on top of the circle. Roll up, pressing lightly to make a tight tube. Starting at one end, curl up the tube into a snail shape.Taking the palm of your hand, flatten the coil into about 3/4 cm thickness. Some of the onions may poke through the dough as it gets thinner. Don't worry about this too much. The thicker the pancake, the longer it'll take to pan fry and the chewier the texture.

When all of the pancakes are formed, heat a nonstick skillet with about a tablespoon of oil. If you want a nicer color, use sesame oil. Vegetable oil will give less color but is healthier. Panfry until cooked through, flipping the pancake after about 3-4 minutes. The dough will begin to look clear before turning opaque as it cooks. Continue until all of the pancakes have been cooked. You can also form the pancakes and fry them as you go.

If you want to make a dipping sauce, I combined a bit of chili-garlic sauce, sesame oil, fried scallions leftover from the pancakes, soy sauce, pepper to taste.