My favourite type of savoury pancake. Flaky, chewy, scallion pancake loaded with chopped scallion. This is definitely for those scallion lovers – you will definitely enjoy this recipe.
What is a Scallion Pancake?
A scallion pancake or “cong you bing” is a popular street food item in China and Taiwan. It’s also known as “green onion pancake”, it features savoury leavened flatbread folded together with butter or chicken fat and minced scallions. It differs from Western pancakes because it is made from dough versus batter. It is laminated together creating the most amazing flaky yet chewy texture – similar to a crossiant.
What ingredients do I need?
Aside from the obvious – scallions, lots of scallions (8-10 stalks). The pancake itself is made from flour, sugar, yeast, salt, water, and sesame oil. The dipping sauce is soy sauce, Chinese black vinegar, sugar, and water.
Scallion Pancake (Cong Yo Bing)
Equipment
- 1 mixing bowl
- 1 Rolling Pin
- 1 cooking brush
- 1 Cast iron pan
Ingredients
Dough
- 1 cup flour
- 1/4 tsp salt
- 1/4 tsp yeast
- 1/3 cup boiling water
- 1/4 tsp sugar
- 1/4 tsp sesame oil
Filling
- 8-10 stalks scallion, finely chopped
- 1/8 cup crushed Sichuan peppercorn
- salt
Roux
- 1/8 cup chicken fat or butter
- 1/8 cup flour
- 1 tbsp Chinese black vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp water
- 1/4 tsp chili flakes (optional)
Instructions
Dough
- Mix together dough ingredients: flour, yeast, salt, boiling water, sugar, and sesame oil. Using a fork of chopstick, mix together until stringy. Afterwards, knead it on a cutting board for 2-3 minutes until the dough is smooth and comes together.
- Once it's smooth, add dough back into the bowl with a drizzle of oil. Cover and let it rest for 30 minutes or in the refrigerator overnight. By putting it in the refrigerator overnight, it allows the gluten strands to rest and provides a chewier flavour.
Roux
- In a small sauce pan, add in chicken fat or butter. Combine flour in and cook together until it becomes a paste like texture (30 seconds - 1 minute). If the roux hardens, add in 1 tbsp of oil to help loosen it up.
Dough - after 30 minutes / next day
- The dough should be smooth, cut into 4 equal parts. Using a rolling pin, thinly roll out the dough.
- Brush 2 tsp of the roux onto the rolled out dough. Sprinkle on 1 tbsp or more of chopped scallion. Sprinkle on crushed Sichuan peppercorn and add a pinch of salt.
Lamination
- Fold the dough the middle- from left side to the middle and the right side to the middle.
- Carefully roll out the now folded dough until it is a thin layer. There may have scallion pieces that come out but that's alright, add it back in.
- Repeat the process by brushing on roux again. Sprinkle with scallion, Sichuan peppercorn, and salt. Fold the dough into the middle - from the left side to the middle and the right side to the middle. Roll the dough out vertically.
- Now, starting from one end of the dough. Carefully roll the dough similar to rolling a cinnamon bun.
- You should have 1 long piece of dough now, starting from each end of the dough, roll inwards together so that they meet half way - it should look like 2 lollipops. Stack the 2 circular lollipops on top of each other. Rest for 2 minutes.
- Using a rolling pin, roll out the dough into a circular pancake shape.
Cook the scallion pancake
- Heat up a cast iron pan with 1 tbsp of grape seed or canola oil. Carefully layer in the pancake. Cover and cook for 1 - 2 minutes on each side until golden brown. Remove off the stove.
Dipping Sauce
- In a small mixing bowl, combine soy sauce, Chinese black vinegar, brown sugar, water and chili flakes.
Serve
- Cut scallion into wedges and serve with the dipping sauce.
Video
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
One Comment
נערות ליווי באתר ישראל לאדי
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