Chinese Scallion Pancakes（Cong You Bing）
Scallion pancakes are a specialty snack in northern China, primarily made with flour and chopped scallions. With a crispy outer layer and a soft, layered interior filled with the rich aroma of scallions, scallion pancakes are a beloved classic among people of all ages. In fact, they're not difficult to make at all!
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Chewy, flaky, and delicious scallion pancakes are a staple in Chinese restaurants. Unlike Indian parathas and other simple flatbreads, they can be easily made at home if you follow a few simple steps. Here's how to make delicious Chinese scallion pancakes in your own kitchen!
1.What is a scallion pancake?
Scallion pancake is a traditional Han Chinese snack, particularly popular in Shanghai, belonging to the Fujianese or Shandong cuisine. It is also found in various regions such as Fujian and Shandong provinces. Known for its savory flavor, it is primarily made from flour and chopped scallions. Scallion pancakes are commonly sold at street markets and night markets.
2.What kind of oil to use?
①Regular cooking oil: Regular cooking oil is essential in the process of making scallion pancakes. It is used to brush a layer on the work surface after the dough has rested, to prevent sticking during kneading. It is also brushed thinly on each portion of dough for ease of handling.
②Lard: Lard is another important oil used in making scallion pancakes. It is cut into small chunks and evenly sprinkled with chopped scallions on the dough. The addition of lard enhances the richness of flavor in scallion pancakes and is a key ingredient for elevating their taste.
③Sesame oil mixture: To make this special sesame oil mixture, combine 2 tablespoons of flour and 4 tablespoons of cooking oil in a ratio of 1:2. Add half a teaspoon of salt and mix well until uniform. This custom sesame oil mixture is brushed onto the surface of the dough to enhance the layers and crispiness of scallion pancakes.
3.How to store scallion pancakes?
Cover the scallion pancakes with plastic wrap, then place them in a sealed plastic bag or wrap them tightly. Store them directly in the freezer compartment of your refrigerator. When preparing to cook, remove them from the refrigerator and place them directly in a pan (do not thaw). Cook over medium heat to ensure the scallion pancakes do not burn.
4.How to make super crispy scallion pancakes?
①Knead the dough: Use warm water to knead the dough, which will make it softer. For making crispy scallion pancakes with a flaky texture, consider using a portion of boiling water in addition to regular warm water. This technique helps to create a more tender and elastic dough for the pancakes.
②Pan-frying: Spread a thin layer of cooking oil on a flat skillet or frying pan. Place the scallion pancake in the pan and cook over medium-low heat until both sides are golden brown. Be cautious with the heat to prevent the pancake from burning.
③Resting the dough: After kneading the dough, allow it to rest for a period of time. This resting period helps the dough relax and become easier to work with. The duration of resting can vary depending on the elasticity and size of the dough.
To achieve crispy and fluffy scallion pancakes, there are a few key points to keep in mind. Below, I'll introduce the specific process for making delicious scallion pancakes!
INGREDIENTS
MAIN INGREDIENTS
- 560g of flour
ACCESSORIES
- 320g of green onions
- 1 egg
SEASONINGS
- 15g of salt
- 30g of rapeseed oil
- 120g of lard
- 130g of pork fat
- 200g of lukewarm water
- 5 ml of granulated sugar
- 1/2 teaspoon of chicken bouillon
- 5g of seasoned salt
DIRECTIONS
STEP 1
Boil a kettle of hot water, prepare half a cup of cold water, one egg, 480g of all-purpose flour, a scale, a stainless steel bowl, and chopsticks. Weigh out the flour, prepare a cup of warm water at 55 degrees Celsius, place it on the scale, and add 200 grams of warm water.
STEP 2
Stir the flour with chopsticks until it forms lumps. Beat the egg until it becomes liquid, then add it to the flour and mix with chopsticks.
STEP 3
Press and knead the flour with your hands until it forms a dough. It should take about 20 presses and kneads to form a ball. Transfer the dough onto a cutting board and continue kneading for 3-5 minutes until smooth.
STEP 4
Put the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for 30 minutes.
STEP 5
On the left is lard, and on the right is pork fat. Cut the pork fat into small pieces.
STEP 6
[Preparation of oil paste]
Measure 130 grams of lard and microwave it for 3 minutes to thaw. Stir with chopsticks until it becomes a thin paste.
Pro tip:
Making your own oil paste enhances the layers and crispiness of the scallion pancake.
STEP 7
Add 80 grams of all-purpose flour and seasoned salt. Stir until well combined.
STEP 8
Add 15 grams of salt, 5 grams of sugar, and 1/2 teaspoon of chicken bouillon. Add 30 milliliters of rapeseed oil. Stir well to mix. The dough for the oil crust is now prepared and resting aside.
STEP 9
Chop the green onions. Place the white parts of the green onions into the oil paste and mix well to create a mixture known as "scallion oil."
STEP 10
Take the rested dough and roll it into a long log shape.
tip:
After the dough has rested, it will become fluffy. When you poke it with your fingers or chopsticks, there should be a slight indentation that quickly springs back, indicating that the dough is properly rested.
STEP 11
Use a dough scraper to cut the dough into 8 equal portions.
STEP 12
Drizzle rapeseed oil over the dough and roll the dough in the oil to coat it. Also, spread some oil on the cutting board. It's best to cover the dough with plastic wrap to prevent the last few pieces of dough from drying out.
STEP 13
Flatten one portion of dough by pressing it down, then use your hands to stretch and shape it into an oval. Make the right side about two-thirds thicker than the left side, which should be slightly thinner.
STEP 14
Add 2 spoonfuls of scallion oil paste on top of the dough portion. Use the back of a spoon to spread it out evenly across the entire surface of the dough, covering it completely.
STEP 15
Add 15 grams of pork fat cubes. Sprinkle chopped green onions on top.
STEP 16
Lift up the right side of the dough and fold it over the green onions, covering them completely. The remaining one-third on the left side should remain on the outside.
STEP 17
Pull both sides towards the left side of the dough and press to seal them together.
STEP 18
Then fold both sides towards the center once more.
STEP 19
Roll the whole piece over, seal side down, and press it gently to form a round ball.
STEP 20
[Fried Scallion Pancake] :Heat oil in a pan over high heat until it's about 80% hot. Reduce the heat to medium-low and place the dough into the pan.
STEP 21
If you have an electric griddle at home, it will be much simpler. If not, you can use a flat-bottomed pan. Grease the bottom of the pan, then press the dough into a flattened shape.
STEP 22
Press the flattened scallion pancake. Fry it for about 1 minute to set its shape.
STEP 23
Flip it over and fry for another 1 minute. Reduce the heat to low, then flip again and fry for 30 seconds, flip again and fry for another 30 seconds. Repeat this process.
STEP 24
Line a baking sheet with parchment paper and place the fried scallion pancake on it. Preheat the oven to 180 degrees Celsius with both top and bottom heat, using the convection setting if available. Bake the pancake for 15 minutes.
STEP 25
Once baked, the scallion pancake is ready to eat. Enjoy!
Recipe analyzer
- Recipes: Chinese Scallion Pancakes（Cong You Bing）
- Main Ingredients:3
- Servings per recipe:1
- Servings size:924 g
-
Energy (calories)：2204 kcal
-
Protein：65.93 g
-
Fat：9.93 g
Why gray?
-
Carbohydrates：451.81 g
-
Protein: 12%265 kcal
-
Fat: 4%86 kcal
-
Carbohydrates: 84%1855 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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