Crispy Chinese Scallion Pancakes (Cong You Bing)

In a medium bowl, combine 300g of plain flour and 1/2 tsp of salt. Create a well in the center and slowly pour in 150ml of boiling water. Mix with chopsticks or a knife until a shaggy dough forms. Once cool enough to handle, knead the dough by hand for about 5 minutes until smooth and firm. If the dough is too dry, add cold water 1 tbsp at a time. Cover and let the dough rest for 30 minutes to relax the gluten.

Prepare the aromatic filling by mixing the remaining 50g of flour with 2 tbsp of vegetable oil and 1 tbsp of sesame oil in a small bowl until it forms a smooth paste. Stir in the Chinese five-spice powder and a pinch of salt. In a separate small bowl, whisk together the soy sauce, rice wine vinegar, and honey to create the dipping sauce; set aside.

Divide the rested dough into six equal portions. On a lightly oiled surface, roll one piece into a thin rectangle (roughly 10x25cm). Spread 2 tsp of the flour-oil paste over the surface, leaving a small border, and sprinkle generously with chopped spring onions. Roll the dough tightly from the long side into a rope, then coil it into a spiral, tucking the end underneath. Gently flatten the spiral with your palm, then roll it out into a 15-20cm disc. Repeat with the remaining pieces.

Heat a thin layer of oil in a frying pan over medium heat. Once the oil is shimmering, fry each pancake for 1-2 minutes per side until golden brown and crispy. Drain on kitchen paper, sprinkle with a little extra salt, and cut into wedges. Serve immediately while hot, garnished with sesame seeds and accompanied by crispy chilli oil and the prepared dipping sauce.