Cōngyóubǐng (Scallion Pancakes)
Appears in Cook's Illustrated September/October 2016
WHY THIS RECIPE WORKS
The best cōngyóubǐng (scallion pancakes) are crispy and browned on the outside and multilayered and delicately chewy inside. The dough must be rolled very thin, so we opt for a boiling-water dough that stretches easily but does not spring b...