Cong You Bing (Chinese Scallion Pancakes)

🧂 Ingredients

• 300 g All-purpose flour(Plus more for dusting)
• 200 ml Boiling water(Approximately 100°C / 212°F)
• 1 cup Scallions (green onions)(Finely chopped, white and green parts)
• 4 tbsp Sesame oil(Toasted sesame oil for best flavor)
• 1 tsp Salt(Fine sea salt or table salt)
• 4-6 tbsp Vegetable oil(Or other neutral high-heat oil, for frying)

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large heatproof bowl, combine the flour and salt. Gradually pour in the boiling water while stirring with chopsticks or a heatproof spatula until a shaggy dough forms. Be careful as the water is very hot. Once cool enough to handle, knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This resting period is crucial for gluten development and makes the dough easier to work with.

   ⏱️ 10 minutes active + 30 minutes resting
2. 2

   Prepare the filling: While the dough rests, finely chop the scallions. In a small bowl, mix the sesame oil and salt. This seasoned oil will be brushed onto the dough.

   ⏱️ 5 minutes
3. 3

   Shape the pancakes: Divide the rested dough into 4 equal portions. Working with one portion at a time (keep the others covered), roll it out on a lightly floured surface into a thin rectangle, about 8x10 inches (20x25 cm) or as thin as you can manage without tearing. Brush the entire surface evenly with about 1 tablespoon of the seasoned sesame oil mixture. Sprinkle about 1/4 cup of the chopped scallions over the oiled surface.

   ⏱️ 15 minutes
4. 4

   Roll and coil: Starting from one of the longer sides, tightly roll up the rectangle into a long, thin log. Gently stretch the log slightly if needed. Then, coil the log into a spiral shape, tucking the end underneath. Press down gently to seal.

   ⏱️ 5 minutes per pancake
5. 5

   Flatten the coil: Gently flatten the coiled dough disk with your palm. Then, using a rolling pin, carefully roll it out into a round pancake about 6-7 inches (15-18 cm) in diameter and about 1/4 inch (0.5 cm) thick. Avoid rolling too thin, or the layers might not form properly. Repeat steps 3-5 for the remaining dough portions.

   ⏱️ 10 minutes
6. 6

   Pan-fry the pancakes: Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully place one or two pancakes into the hot oil (do not overcrowd the pan). Fry for 3-5 minutes per side, until deeply golden brown, crispy, and cooked through. You should hear a satisfying sizzle. Add more oil as needed for subsequent batches. Drain briefly on paper towels before serving.

   ⏱️ 15-20 minutes (for all pancakes)

💡 Pro Tips

• ✓Using boiling water for the dough creates a tender crumb. Be cautious when handling the hot water.
• ✓The coiling technique is key to achieving the signature flaky layers. Roll tightly and evenly.
• ✓For maximum crispiness, ensure the pan is hot enough before adding the pancakes and don't overcrowd the skillet. Aim for a beautiful golden-brown crust.
• ✓The finished pancake should have a crispy exterior with a tender, slightly chewy interior.

🔄 Variations

• Add a beaten egg to the scallion and sesame oil mixture before spreading it on the dough for an enriched flavor.
• Incorporate a pinch of red pepper flakes or chili powder into the filling for a spicy kick.
• Serve with a dipping sauce made from soy sauce, black vinegar, and a touch of chili oil.

🥗 Nutrition

Per serving