Shou Zhua Bing Crispy Chinese Scallion Pancakes

Divide the rested dough into 4 large portions or up to 8 smaller portions. Lightly oil the work surface to prevent sticking.

Roll one portion into a long rope, then flatten it into a thin strip with a rolling pin. Brush on a thin layer of cooled roux and scatter lightly with sesame seeds, finely chopped scallions, and a small pinch of salt.

Starting at one end, roll the strip into a coil. Stand the coil upright, press it down with your palm, then roll it into a pancake about 1/4 to 1/2 inch thick. Repeat with the remaining dough.

Cook immediately or freeze the shaped pancakes. To freeze, separate them with parchment paper, wax paper, or plastic wrap and store in a freezer bag.

To cook, heat a skillet over medium heat and add enough oil to lightly coat the bottom. Place one pancake in the pan and cook until the underside begins to turn pale golden.

Add 2 tsp water around the edge of the skillet, avoiding the top of the pancake. Cover immediately and steam-cook for 3 minutes.

Uncover, flip the pancake, add another 2 tsp water around the pan, cover again, and cook for 3 minutes on the second side.

Remove the lid and raise the heat slightly. Cook, flipping as needed, until both sides are crisp and deeply golden.

For a more layered finish, gently pinch or squeeze the cooked pancake with chopsticks or tongs to loosen the flakes. Serve hot while the outside is crisp and the center is chewy.