• Sam Burgess

Chinese Scallion Pancakes (Cong You Bing)



Crunchy, aromatic, and accidentally vegan: they are excellent for a pancake snack, quick breakfast, lunch, or party appetizer. This recipe makes a big batch, but they are easily frozen and reheat fantastically. Who doesn’t love a good scallion pancake?


Makes: 20, 7” Pancakes


Ingredients:

Pancakes:

  • 4 cups all-purpose flour, plus extra for dusting

  • 1 tablespoon kosher salt

  • 2 teaspoons onion powder (optional)

  • 1 cup scallions, sliced thin, divided (~ 1 bunch)

  • 1 ½ cup boiling water

  • 2 tablespoons sesame oil

  • Vegetable oil, as needed

Dipping Sauce:

  • ¼ cup soy sauce

  • ¼ cup rice wine vinegar

  • 1 teaspoon sugar (optional)


Directions:

  1. In a large mixing bowl, add all-purpose flour, salt, onion powder, and ½ cup sliced scallions, and mix with a wooden spoon to incorporate. Add the boiling water and mix until cool enough to handle. Knead the sticky dough for 5-10 minutes until it becomes smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

  2. Meanwhile, in a small bowl mix together soy sauce, rice wine vinegar, and sugar until sugar is dissolved.

  3. Once the dough has rested, dust a work surface with flour and roll the dough into a long cylinder. Use a rolling pin to roll out to ¼ inch thick and brush dough with sesame oil, leaving 1 inch closer to you dry. Evenly sprinkle remaining ½ cup scallions over the sesame oil. Start to evenly roll up the dough towards you back into a cylinder, starting from the oiled side.

  4. Use your Gyuto chef's knife to trim the ends, then cut the roll into 20 even pieces, keeping covered so they don’t dry out. Dusting with flour, flatten each piece on the swirl side and roll into a ¼-inch thick pancake (about 7” diameter).

  5. Heat a thin layer of vegetable oil over medium heat in a cast-iron pan or large skillet, until lightly shimmering. Gently place a pancake into the skillet, cooking until browned and bubbly, about 2-3 minutes. Flip and cook on the other side, another 2-3 minutes. Repeat with remaining pancakes, reserving on a paper towel-lined plate to let cool. Serve while warm with prepared dipping sauce. Enjoy!


Chef’s Notes:

  • If you aren’t throwing a party and want to save some for later, let pancakes cool to room temperature before placing paper towels or parchment paper between each pancake, and arrange in a bag in the freezer. When you’re hungry, take a few right out of the freezer into a toaster or preheated skillet until crispy again!

  • The recipe ingredients can easily be cut in half for a more manageable batch size.


Recipe by Sam Burgess


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