Crispy Chinese Scallion Pancakes (Cong You Bing)
These crispy Chinese scallion pancakes, also known as Cong You Bing, are a delightful savory snack with flaky layers and aromatic scallions. Perfect as an appetizer or side dish, they are surprisingly simple to make at home.
Equipment
- Large bowl
- Chopsticks or fork
- Damp cloth or plastic wrap
- Small bowl
- Rolling pin
- Large non-stick skillet or cast-iron pan
- Spatula
- Cutting board
Ingredients
Dough
- 2 cups All-purpose flour (approximately 240g)
- 3/4 cup Boiling water (approximately 180ml)
- 1/4 cup Cold water (approximately 60ml)
- 1/2 teaspoon Salt for dough
Scallion Oil Paste
- 1 bunch Scallions (green onions) (about 6-8 stalks), finely chopped
- 1/2 teaspoon Salt for oil paste
- 1/2 teaspoon Ground white pepper
- 2-3 tablespoons Vegetable oil or neutral oil like canola/grapeseed
For Frying
- 2-4 tablespoons Vegetable oil or neutral oil like canola/grapeseed
Instructions
Preparation
- Combine flour and 1/2 teaspoon salt in a large bowl, then gradually stir in boiling water until shaggy clumps form, followed by cold water until the dough comes together.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic; cover with a damp cloth and let it rest for 30 minutes to 2 hours at room temperature.
- While the dough rests, mix chopped scallions, 1/2 teaspoon salt, ground white pepper, and 2-3 tablespoons vegetable oil in a small bowl to create the scallion oil paste.
Assembly
- Divide the rested dough into 4-6 equal portions, then roll each portion into a very thin 10x6 inch rectangle on a lightly floured surface.
- Spread a generous and even layer of scallion oil paste over the rolled-out dough, leaving a small border untouched.
- Roll the dough tightly into a log from one of the longer sides, then coil the log into a spiral shape, tucking the end underneath, and gently flatten with your palm.
- Cover the coiled pancakes with plastic wrap and let them rest for another 15-20 minutes, then gently roll each into a 6-8 inch diameter circle.
Cooking
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat.
- Place one or two pancakes in the hot pan, ensuring not to overcrowd, and cook for 3-5 minutes per side until golden brown and crispy, pressing occasionally with a spatula.
- Transfer cooked pancakes to a cutting board, slice into wedges, and serve hot immediately.
Notes
For extra flakiness, you can lightly brush the inside of the dough spiral with a thin layer of oil before coiling. Adjust the amount of ground white pepper to your taste, adding more for a spicier kick. These pancakes are best served immediately after cooking to enjoy their crispiness. Leftovers can be reheated in a dry skillet until warm and slightly crispy again.