Flaky Cong You Bing Chinese Scallion Pancakes
Inspired by techniques from America's Test Kitchen, Serious Eats and NYT Cooking.
A hot-water dough is brushed with sesame-oil paste and spring onions, rolled up and coiled into spirals, flattened and pan-fried covered then uncovered until crisp and deep golden.
Always check the labels of the products you use.
Method
- 1
Make the dip. Whisk the soy, spring onion, water, vinegar, honey, sesame oil and chilli.
- 2
Make the dough. Mix flour with boiling water, knead 4 minutes and rest 30 minutes.
- 3
Laminate. Roll each half thin, brush with the oil paste, add salt and spring onion, roll up and coil.
- 4
Roll out. Flatten each coil to 23 cm and cut a small slit in the centre.
- 5
Fry. Cook covered on each side, then uncovered until deep golden and crisp.
- 6
Serve. Cut into wedges and serve with the dip.
Storage
Freeze shaped, uncooked pancakes between baking paper for up to 1 month and fry from thawed. Cooked pancakes are best eaten at once. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- bowl
- wooden spoon
- rolling pin
- pastry brush
- 25 cm cast-iron or heavy frying pan with lid
- cling film
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 466 kcal |
| Protein | 6.7 g |
| Carbohydrate | 45.4 g |
| of which sugars | 2.1 g |
| of which free sugars | 1.4 g |
| Fat | 28.8 g |
| of which saturates | 2.5 g |
| Fibre | 2.1 g |
| Salt | 1.84 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
