Cong You Bing (Scallion Pancake)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 400 g (3¼ cups)
- Boiling water — 150 ml (⅔ cup)
- Cold water — 100 ml (scant ½ cup)
- Salt, plus more for layering — 5 g (1 tsp)
- Scallions, finely chopped — 8
- Vegetable oil, for layering and frying, divided — 90 ml (6 tbsp)
- Sesame oil, for layering — 15 ml (1 tbsp)
Method
- Place the flour in a large bowl and gradually pour in the boiling water, mixing with chopsticks or a spoon as you go to avoid burning your hands, until a shaggy dough begins to form.
- Add the cold water gradually, continuing to mix, then turn out and knead for 8–10 minutes until a smooth, slightly soft dough forms. Cover and rest for 30 minutes.
- Divide the dough into 6 portions. Roll each portion out into a thin rectangle.
- Brush each rectangle with a mixture of vegetable oil and sesame oil, sprinkle generously with salt and chopped scallions.
- Roll each rectangle up tightly into a log, then coil the log into a spiral and tuck the end underneath. Flatten gently with a rolling pin into a round, being careful not to tear the dough or let too much scallion escape.
- Rest the shaped pancakes for 10–15 minutes.
- Heat a generous amount of oil in a frying pan over medium heat. Fry each pancake for 3–4 minutes per side, pressing gently with a spatula, until golden brown and crisp with visible flaky layers. Serve hot, torn or cut into wedges.
Introduction: Cong you bing, a flaky, layered pan-fried flatbread packed with fresh scallions, is a beloved Taiwanese snack and breakfast item, sold hot off the griddle at street stalls and breakfast shops across the island.
Cultural Background: Cong you bing, a flaky, layered pan-fried flatbread packed with fresh scallions, is a beloved Taiwanese snack and breakfast item, sold hot off the griddle at street stalls and breakfast shops across the island. Its crisp exterior and soft, flaky layered interior make it endlessly satisfying.
Tips: Rolling the dough into a spiral before flattening, rather than simply rolling it flat once, is what creates the many flaky layers characteristic of a well-made scallion pancake.
Variations: A dipping sauce of soy sauce, vinegar, and a little chili oil is a popular accompaniment, though the pancake is also delicious plain.
Storage: Store cooked pancakes wrapped at room temperature for a few hours, or refrigerate for up to 2 days; freeze uncooked, shaped pancakes for up to 2 months.
Reheating: Reheat in a dry pan over medium heat for 1–2 minutes per side to restore crispness; avoid microwaving, which makes them soggy.
FAQs:
Q: Why use both boiling and cold water in the dough?
A: The boiling water partially cooks the flour, giving a softer, more pliable dough, while the cold water balances the texture to keep it workable and prevent it from becoming too sticky.
Q: Is cong you bing vegan?
A: Yes, as written it’s naturally vegan and dairy-free.
Q: Can I make the dough ahead of time?
A: Yes, the rested dough can be refrigerated for up to a day before shaping and frying.
- All-purpose flour — 400 g (3¼ cups)
- Boiling water — 150 ml (⅔ cup)
- Cold water — 100 ml (scant ½ cup)
- Salt, plus more for layering — 5 g (1 tsp)
- Scallions, finely chopped — 8
- Vegetable oil, for layering and frying, divided — 90 ml (6 tbsp)
- Sesame oil, for layering — 15 ml (1 tbsp)
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