Scallion Pancake

Scallion Pancake (Cong You Bing)

A beloved Chinese street snack, these crisp, flaky, chewy pancakes are made by rolling dough with oil and scallions, coiling it, then pan-frying until golden.

Prep

30 min

Cook

15 min

Total

45 min

Serves

4 (2 pancakes)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) all-purpose flour
• •200 ml (¾ cup + 1½ tbsp) boiling water, just off the boil
• •60 ml (¼ cup) cold water, as needed
• •5 g (1 tsp) salt
• •60 g (2 oz) scallions (spring onions), finely chopped, green parts only
• •30 ml (2 tbsp) vegetable oil, for dough and brushing; more for frying
• •10 g (1 tbsp) toasted sesame seeds, optional, for garnish

Steps

1. 1 In a large bowl, mix the flour and salt. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. Add the cold water, a little at a time, until the dough comes together (you may not need all of it). Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
2. 2 Divide the dough into 2 equal pieces. On a floured surface, roll one piece into a thin rectangle about 30 cm × 20 cm (12 × 8 in). Brush the surface with a thin layer of vegetable oil, then sprinkle generously with half of the chopped scallions and half of the sesame seeds (if using).
3. 3 Starting from a long edge, roll the dough up tightly into a long log. Then coil the log into a spiral, tucking the end underneath. Press the spiral flat with your palm, then roll it out into a pancake about 20 cm (8 in) in diameter and 1 cm (½ in) thick. Repeat with the second piece of dough.
4. 4 Heat a large non-stick or cast-iron skillet over medium-high heat and add about 1 tablespoon (15 ml) of vegetable oil. When the oil shimmers, place one pancake in the pan. Cook for 2–3 minutes until the bottom is golden brown and crisp, then flip and cook the other side for another 2–3 minutes, adding more oil if needed. The pancake should be deeply golden and flaky.
5. 5 Transfer to a cutting board and cut into wedges. Serve hot, with soy sauce or a dipping sauce of your choice. Repeat with the second pancake.