Cong You Bing (Scallion Pancakes)
Why this recipe works
- Layered dough method: Rolling, filling, coiling and rolling again creates the distinctive flaky structure without needing a laminated pastry dough.
- Crisp outside, tender centre: Pan-frying gives the pancakes a golden crust while the rested dough stays pliable and soft inside.
- Simple pantry ingredients: Flour, hot water, spring onions, salt and oil are enough to build a savoury pancake with strong flavour and texture contrast.
Get the most out of this recipe
Timing notes
- Rest the dough before rolling: The short rest relaxes the dough, making it easier to roll thinly and less likely to spring back.
- Best served warm: The pancakes are at their crispest shortly after frying, while the layers are still hot and tender.
Texture tips
- For a crisper finish: Use a steady medium heat and add a little more oil as needed so the surface fries evenly rather than drying out.
- Keep the dough covered: Cover the divided dough pieces while shaping each pancake to stop them drying out before they are rolled.
Common mistakes
- Avoid too much heat: If the pan is too hot, the spring onions can scorch before the centre cooks through. Lower the heat if the pancakes darken too quickly.
- Do not skip the coil: The coiling step is what helps form the flaky layers, so avoid simply filling and frying a flat round of dough.
Make-ahead tips
- Reheat in a dry pan: Warm cooked pancakes in a frying pan over medium heat until hot and crisp again, rather than microwaving them.
- Freeze cooked pancakes: Cool completely, wrap well and freeze. Defrost in the fridge before reheating in a pan.
Equipment you'll need
Ingredients
Instructions
- Put the plain flour and 1 tsp of the fine sea salt in a mixing bowl. Pour in the just-boiled water and stir with a spoon until a shaggy dough forms, then knead until smooth. Cover and rest for 20 minutes so the dough relaxes.
- Meanwhile, trim and finely slice the spring onions. Divide the rested dough into 4 equal pieces and keep them covered while you work. On a lightly oiled surface, roll one piece into a thin round.
- Brush the round with toasted sesame oil, then sprinkle with a pinch of the remaining fine sea salt and a quarter of the spring onions. Roll up tightly into a log, then coil into a spiral like a snail. Flatten gently, then roll out again into a round about 18 to 20 cm wide.
- Repeat with the remaining dough pieces, sesame oil, salt and spring onions. Heat 1 tbsp of the rapeseed oil in a large frying pan over medium heat. Fry one pancake for 2 to 3 minutes per side until golden and crisp, adding a little more rapeseed oil as needed.
- Transfer to a board and slice into wedges while hot. Fry the remaining pancakes in the same way, adjusting the heat so they colour evenly without burning. Serve warm.
Recipe notes
Tips
- Resting the dough makes it easier to roll thinly and helps the pancakes turn out flaky rather than tough.
- Keep the pan at a steady medium heat so the layers cook through before the outside gets too dark; lower the heat if the spring onions start to scorch.
- If serving to vulnerable groups, ensure the pancakes are cooked through and piping hot in the centre.
Substitutions
- Replace rapeseed oil with vegetable oil for frying.
- Replace toasted sesame oil with sesame oil for a milder sesame flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container. Reheat in a dry frying pan over medium heat for 2 to 3 minutes per side until hot and crisp. Freeze cooked pancakes well wrapped; defrost in the fridge, then reheat as above.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (35min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Gluten Sesame Wheat
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