Cong zhua bing

In a large bowl, combine all-purpose flour and salt for dough. Gradually add hot water to the flour, mixing with chopsticks until shaggy. Then add cold water and knead by hand for 5-7 minutes until a smooth, elastic dough forms. Cover the dough and let it rest at room temperature for at least 30 minutes.

While the dough rests, prepare the scallion mixture. In a small bowl, combine finely chopped scallions, salt for filling, white pepper, and sesame oil. Mix well and set aside.

Divide the rested dough into four equal portions. On a lightly floured surface, take one portion and roll it out into a very thin rectangle, approximately 30x20 cm.