Scallion Pancakes (Cong You Bing 蔥油餅)

Scallion Pancakes (Cong You Bing 蔥油餅) are a popular Chinese dish, crispy on the outside and soft on the inside with savory scallion flavor. They are often served as an appetizer, snack, or side dish. Here's a simple recipe to make your own scallion pancakes at home

Ingredients:

For the dough:

• 2 cups all-purpose flour

• 3/4 cup hot water (not boiling, just hot from the tap)

• 1/2 teaspoon salt

For the filling:

• 4-5 scallions (green onions), finely chopped

• 2 tablespoons sesame oil

• 1/2 teaspoon salt

• 1/2 teaspoon white pepper (or black pepper)

For frying:

• Vegetable oil (for frying, about 1/4 cup or as needed)

Instructions:

1. Make the Dough:

• In a large bowl, combine the flour and salt.

• Gradually pour in the hot water while stirring with chopsticks or a fork to form a dough.

• Once it comes together, knead the dough on a clean surface for about 5-7 minutes, until it becomes smooth and elastic. You may need to add a little more flour if it’s too sticky.

• Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This resting period helps to relax the gluten and makes rolling out the dough easier.

2. Prepare the Filling:

• While the dough is resting, prepare the filling. In a small bowl, mix the finely chopped scallions, sesame oil, salt, and pepper. Set aside.

3. Shape the Pancakes:

• After the dough has rested, divide it into 4 equal pieces.

• Roll one piece of dough into a thin, flat circle on a floured surface, about 8-10 inches in diameter.

• Brush a thin layer of sesame oil over the dough. Sprinkle about 1/4 of the scallion mixture evenly over the dough.

• Starting from one edge, carefully roll the dough up into a log, then coil it into a spiral. Tuck the end underneath to seal the coil.

• Roll the coiled dough back out into a thin pancake, about 7-8 inches in diameter.

• Repeat with the remaining dough and scallions.

4. Fry the Pancakes:

• Heat a tablespoon of vegetable oil in a large skillet or frying pan over medium heat.

• Place the pancake in the pan and fry for 2-3 minutes per side, until golden brown and crispy. Press the pancake gently with a spatula to ensure even frying.

• Once cooked, remove from the pan and place on a paper towel to absorb any excess oil.

5. Serve:

• Cut the pancakes into wedges and serve hot with soy sauce or a dipping sauce made of soy sauce, rice vinegar, and chili oil (optional).

Tips:

• You can double the recipe to make more pancakes for a larger group or to keep for leftovers.

• For extra crispy pancakes, make sure to roll the dough thinly, and be generous with the oil while frying.

Enjoy your crispy and delicious Scallion Pancakes!