Chinese Scallion Pancakes

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

All you need are just a few basic pantry ingredients for these satisfying and delicious Chinese scallion pancakes or Cong You Bing/葱油饼in Chinese. Strictly speaking, this is not a pancake, but rather a rich, flaky stuffed flatbread bursting with scallion flavour. No matter what it is called, they are delicious and comforting. The dough here is made with HOT BOILING WATER, which helps gelatinize the starch in the flour and create a soft, tender, and flaky texture. The pan must be HOT before you add dough to fry, otherwise they will end up soaking up a lot of lard and become too doughy and heavy instead of crispy and light. Grew up eating those pancakes as breakfast or snacks in the afternoon, my mom always prepared them with lard, but you can use oil or even coconut oil.

 

Pancakes	Soya Dipping Sauce
250 g Plain flour 1 pinch Sea salt 180 ml Boiling water 2 tbsp Lard, melted 2 tbsp Plain flour 1/3 tsp Chinese 5-spice powder, optional ¼ tsp Sea salt 4 Scallions, finely chopped 4-6 tbsp Lard, to pan-frying Sweet chilli sauce, to serve	80 ml Gluten free soya sauce 30 ml Rice vinegar ½ tbsp Honey 1 tbsp Finely chopped spring onions Crushed red pepper flakes, to taste

1. Place the flour in a heatproof bowl. Pour in boiling water. Stir with chopsticks until no more loose flour or water can be seen. Use your hands to gather the mixture into a rough dough. Tightly cover the dough with cling film and leave to rest for 15-30 minutes.
2. Mix the melted lard, 5-spice powder if using, and salt together in a bowl until the paste is smooth. Finely chop the scallions. Set aside.
3. Knead the dough until it has become smooth. Place it on a lightly oiled work surface. With a rolling pin, roll the dough into a thin, rectangular piece, roughly 50x35cm. Alternatively, divide the dough into 4 portions and roll each one into a log, then roll it up before flatten into a disc.
4. Spread the prepared paste over the dough and sprinkle the chopped scallions over. From the shorter side of the dough, roll it into a log.
5. Cut the dough into 4 or 8 pieces. Stand each portion of dough on one end. Press down with your hand, then roll it out with the rolling pin into a pancake that measures around 10-12cm if making small pancakes, or 15-18 cm in diameter if making bigger pancakes.
6. Heat the lard in a large skillet over high heat until melted and hot. Lower the heat to medium and put 3-4 pancakes into the pan. Cover the skillet with a lid and leave to cook for about 3-4 minutes until the side facing down becomes golden brown. Flip and cook for another 3-4 minutes until golden too.
7. In a small bowl, whisk together all the ingredients for soya dipping sauce.
8. Enjoy the pancakes while still warm with the soya dipping sauce or sweet chilli sauce.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com