Combining Chinese garlic chives with scallions for a double-allium flavor punch.
Hands-free mode with voice commands & timers
No ratings yet
Place flour in a large bowl and slowly pour in boiling water while stirring with chopsticks until shaggy.
Add the cold water and knead the dough for 5-8 minutes until smooth and elastic, then let it rest covered for 30 minutes.
Divide the dough into 4 equal portions and roll each piece out into a very thin rectangle on a lightly oiled surface.
Brush the surface of the dough with sesame oil and sprinkle evenly with salt, five-spice powder, garlic chives, and scallions.
Roll the dough tightly into a long cylinder (like a cigar), then coil the cylinder into a snail-like spiral shape.
Gently flatten the spiral with your palm and roll it out again into a flat circle about 1/4 inch thick.
Heat vegetable oil in a heavy skillet over medium heat and fry each bing for 3-4 minutes per side until golden brown and crispy.
Drain on paper towels and cut into wedges before serving hot with a soy-vinegar dipping sauce.
