Scallion Pancakes (Cong You Bing)
A crispy and tender traditional Chinese scallion pancake, made easy with simple dough and pan-fried to perfection. Serve with a savory dipping sauce for irresistible flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups unshifted all purpose flour about 300g
- ½ cup hot boiling water
- ¼ cup room temperature water
- 1 teaspoon salt
- 1 tablespoon vegetable cooking oil + extra for pan frying
- 2 cups chopped scallions green part only
- 1 tablespoon Chinese five spice powder optional
- 1 tablespoon light soy sauce for dipping sauce
- ½ tablespoon sesame oil for dipping sauce
- ¼ teaspoon salt for dipping sauce
- 1 tablespoon chili oil for dipping sauce
- chopped green onion for dipping sauce
- coriander for dipping sauce
Instructions
Instructions
- Mix salt with all purpose flour. Stir in hot water gradually while mixing. Add room temperature water and knead for 8–10 minutes until smooth. Cover and rest the dough for 30 minutes.
- Divide the dough into 4 equal pieces. Roll one out into a thin rectangle about 8 inches long on a floured surface.
- Brush on 1 tablespoon of oil, optionally sprinkle Chinese five spice powder, and evenly add chopped scallions.
- Roll into a tight log, then coil into a spiral. Press flat and roll into a 5–6 inch pancake.
- Repeat shaping for remaining dough pieces.
- Heat nonstick skillet with 1 tablespoon oil. Cook each pancake 2–3 minutes per side until golden brown and crispy.
- Repeat cooking process, adding oil as needed for each pancake.
- Cut pancakes into wedges for serving.
- Mix dipping sauce ingredients in a bowl: light soy sauce, sesame oil, salt, chili oil, chopped green onion, and coriander. Serve with pancakes.
Notes
For softer texture, increase water slightly. Keep dough covered with a damp cloth to prevent drying. Reheat leftovers in skillet to restore crispness.