ChinaEast Asia

Scallion Pancakes (Cong You Bing)

Name: Scallion Pancakes (Cong You Bing)
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 300 g All-purpose flour; 1 tsp Table salt; 6 stalks Green onions (scallions), finely chopped; ½ cup Vegetable oil, for brushing and frying; 1 tbsp Toasted sesame oil, for brushing (optional); 3 tbsp Soy sauce (all-purpose), for dipping; 1 tbsp Rice vinegar (unseasoned), for dipping; 1 tsp Chili crisp, for dipping (optional)

1 hr 15 minServes 4$22.89

A soft hot-water dough is rolled thin, brushed with oil, scattered with salt and chopped scallions, rolled up, coiled, and rolled flat again to make layers. The pancakes are pan-fried until crisp and flaky, cut into wedges, and dipped in soy sauce with rice vinegar.

Ingredients

300 gAll-purpose flourBuy 1 bag
1 tspTable saltBuy 1 canister
6 stalksGreen onions (scallions)finely choppedBuy 1 bunch
½ cupVegetable oilfor brushing and fryingBuy 1 bottle
1 tbspToasted sesame oil (optional)for brushingBuy 1 bottle
3 tbspSoy sauce (all-purpose)for dippingBuy 1 bottle
1 tbspRice vinegar (unseasoned)for dippingBuy 1 bottle
1 tspChili crisp (optional)for dippingBuy 1 jar

Method

Stir 3/4 cup just-boiled water into the flour, then add about 1/4 cup cold water and knead into a soft, smooth dough; cover and rest for 30 minutes.
Divide the dough into 4 and roll each piece into a thin rectangle.
Brush with oil (and sesame oil if using), sprinkle with salt and scallions, roll up tightly into a rope, coil it into a spiral, tuck the end under, and rest 10 minutes.
Roll each coil into a round about 18 cm across.
Fry in a little oil over medium heat until golden and crisp, 3 to 4 minutes per side, pressing and scrunching the edges to loosen the layers.
Mix the soy sauce and rice vinegar (with chili crisp if using) and serve with the pancakes cut into wedges.