Cong You Bing: Scallion Pancakes [China]

scallion pancakes

Scallion pancakes are so loved that they have made it from the streets of China to restaurants all over the world. Chinese historians still debate on the exact origin of these pancakes, however the most widely accepted belief is that it originated in Shanghai, a city with a large foreign population of Indians. The support for this theory comes from the fact that the technique behind making scallion pancakes closely resembles that of making paratha, an Indian flatbread.

Cong You Bing: Scallion Pancakes [China]

Prep Time15 mins
Cook Time10 mins
Resting Time30 mins
Total Time55 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Chinese
Keyword: Cong You Bing, Green Onions, Pancake, Scallion Pancakes, Scallions
Servings: 4 pancakes

Ingredients

  • 300 g all-purpose flour
  • 6 g kosher salt
  • 200 g water boiling
  • 2 c scallion greens chopped
  • 1 tbsp sesame oil

Instructions

  • Make the dough. Bring the water to a boil. Meanwhile, mix together the flour and salt. Gradually pour the boiling water into the flour while stirring with a rubber spatula. Once all the water is incorporated, knead the dough with your hands until the dough is supple and smooth.
  • Rest dough. Shape the dough into a ball and cover with a damp towel. Let rest for 30 minutes or overnight in the refrigerator.
  • Shape pancakes. Divide the dough into 4 balls. Take one of the balls, leaving the rest covered with a damp towel, and roll it flat into a large circle on a lightly floured surface- the thinner the better. Brush the top side with sesame oil and sprinkle on a layer of scallions. Roll the circle into a cigar (scallions on the inside), then into a jelly roll. Transfer the jelly roll under the damp towel to rest while you repeat the steps with the 3 remaining dough balls. Once all the jelly rolls are shaped, take the first one and roll out flat into a pancake on a lightly floured surface.
  • Pan-fry. In a skillet with cooking oil over medium-high heat, pan-fry the scallion pancakes one at a time, cooking each side for 2-3 minutes until golden-brown. Transfer to a wire rack to cool.

Notes

Scallion pancakes freeze well. After rolling out the scallion pancakes, store in a large ziplock bag with parchment paper in between each uncooked pancake. Store in the freezer up to 3 months. Before cooking, transfer the frozen pancake(s) to the refrigerator to thaw. Once defrosted, cook as directed in Step 4.
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