Cong You Bing (Scallion Pancake)
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The Tale of Cong You Bing (Scallion Pancake)
Story updated
Scallion pancakes are a staple of northern and eastern Chinese cooking, their laminated, flaky dough technique thought by some food historians to echo flatbread traditions carried along the Silk Road centuries ago. Shanghai in particular built the pancake into a beloved street food, pan-fried until crisp and layered with fragrant scallions.
Ingredients
Scale:· 4 servings
- 2 cups all-purpose flour
- 3/4 cup hot water
- 4 tbsp vegetable oil, divided
- 1 tsp salt
- 1 cup scallions, finely chopped
- Oil, for pan-frying
Instructions
- 1Mix flour with hot water to form a shaggy dough, knead until smooth, then rest covered for 30 minutes.
- 2Roll the dough into a large thin rectangle and brush with oil, then sprinkle evenly with salt and chopped scallions.
- 3Roll the dough up tightly into a long log, then coil it into a spiral and tuck the end underneath.
- 4Flatten the spiral gently with a rolling pin into a round disc about half an inch thick.
- 5Heat oil in a skillet over medium heat and fry the pancake for 3-4 minutes per side until golden and crisp.
- 6Drain briefly on paper towels, then slice into wedges.
- 7Serve hot, plain or with a soy-vinegar dipping sauce.
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