Description

Crispy, flaky Chinese flatbreads filled with fragrant scallions and coated in golden sesame seeds, these baked Shao Bing are a savory street-food favorite made right at home.

Ingredients

Units Scale

2 cups all-purpose flour
3/4 cup hot water
1/4 teaspoon salt
2 tablespoons vegetable oil (for dough)
1/4 cup all-purpose flour (for oil paste)
3 tablespoons vegetable oil (for oil paste)
1/2 teaspoon five-spice powder (optional)
1 cup chopped green onions (scallions)
1/2 teaspoon salt (for filling)
1/2 cup toasted sesame seeds
Water (for brushing)

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, combine 2 cups flour and 1/4 tsp salt. Gradually pour in hot water while stirring until a shaggy dough forms. Knead for 8–10 minutes until smooth. Cover and let rest for 30 minutes.
Meanwhile, make the oil paste: Mix 1/4 cup flour and 3 tbsp oil into a smooth paste. Set aside.
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Divide rested dough into 4 equal pieces. Roll each piece into a rectangle on a floured surface.
Spread a thin layer of oil paste on the surface, sprinkle evenly with chopped green onions, a pinch of salt, and five-spice powder (if using).
Roll up tightly from the short side, then flatten gently into a rectangle. Fold in half and gently roll again into a flat rectangle about 1/2 inch thick.
Brush the top with water and press into toasted sesame seeds to coat. Place sesame-side up on the baking tray.
Bake for 20–25 minutes, or until golden and crispy.
Let cool slightly before serving.

Notes

Use hot (but not boiling) water to create a supple dough texture.
Five-spice powder adds authentic flavor but can be omitted.
Best enjoyed fresh, but can be reheated in an oven or toaster.

Nutrition

Serving Size: 1 Shao Bing
Calories: 280
Sugar: 1g
Sodium: 240mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg