Scallion pancakes
Scallion pancakes, from above
VegVeganShanghai

Scallion pancakes

Flaky, chewy, oniony layers. The scrunch at the end is the best part.

50 minTime
9 gProtein each
mildSpice
Layers from a coil2 chapters · 1 min read

Make it your way

Grandma's wayHot water dough with oil and spring onion, coiled and pan fried.
The original
442kcalsame
9 gproteinsame
3 gfibresame
50minutessame

Cong you bing, the classic.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Maida (all-purpose flour, plain flour)2 cups plus 2 tbsp
Waterhalf boiling, half cold
Salt1 tsp
Cooking oil (vegetable oil)3 tbsp, divided
Spring onion (green onion, scallion)1 bunch, finely sliced

Method

6 steps
  1. 1Pour the boiling water into the flour and stir, then add the cold water and knead into a soft dough. Rest 30 minutes.
  2. 2Divide into 3. Roll each into a thin rectangle, brush with oil, sprinkle salt and spring onion.
  3. 3Roll up into a rope, then coil it into a snail. Tuck the end under and rest 10 minutes.
  4. 4Flatten each coil and roll gently into a 20 cm pancake.
  5. 5Pan fry in a little oil on medium, 3 minutes a side, until golden and crisp.
  6. 6Scrunch each hot pancake between your hands (or two spatulas) to open the layers. Cut into wedges.
Serve it like this

Cut into wedges on a board and serve hot with a dip of soy sauce, black vinegar and a few drops of chilli oil.

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Make it a meal

What goes with Scallion pancakes: a bread or rice, a side, something to drink and something sweet.

With a main Stir fried rice cakes30 min
With a main Scallion oil noodles25 min
On the side Hot and sour soup30 min
On the side Chinese steamed egg20 min
A little snack Chinese tea eggs60 min
To drink Doujiang40 min
Something sweet Eight treasure rice90 min
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