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Cong You Bing
Chinese Scallion Pancakes
Authentic Chinese scallion pancakes (Cong You Bing) are a beloved street food, renowned for their incredibly flaky, layered texture and savory aroma. This recipe guides you through creating perfectly crispy yet tender flatbreads, generously studded with fresh green onions.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
â±ïž 10 minutes active + 30 minutes resting - 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.
â±ïž 5 minutes - 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.
â±ïž 15 minutes - 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.
â±ïž 5 minutes per pancake - 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.
â±ïž 10 minutes - 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.
â±ïž 15-20 minutes (for all pancakes)
đĄ Proffstips
- âUsing boiling water for the dough creates a tender crumb. Be cautious when handling the hot water.
- âThe coiling technique is key to achieving the signature flaky layers. Roll tightly and evenly.
- âFor 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.
- âThe finished pancake should have a crispy exterior with a tender, slightly chewy interior.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.