ReceptnaptárCong you bing (Chinese scallion pancakes)
Cong you bing is the king of Chinese street breakfasts: a crispy, flaky, scallion-flavoured pan-fried flatbread made only from flour, water and oil. The trick is the hot-water dough and the oil-and-scallion folding, which create bubbly, airy layers.
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Method
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- Put the flour and salt in a bowl, gradually add the hot water and mix with a spoon; let it cool a little, then knead for 5 minutes into a smooth, soft dough.
- Cover and rest for 30 minutes.
- Divide the dough into 4 equal pieces and roll each out on a floured board into a very thin rectangle, about 20×30 cm.
- Brush with oil, sprinkle with salt and spring onions, then roll up tightly from the long side, coil the roll into a spiral and tuck the end underneath.
- Gently press or roll the spiral into a disc about 1 cm thick.
- Fry in oil over medium heat for 3–4 minutes on each side, until golden and layered; serve hot with a soy sauce–vinegar dip.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Dough kneaded with hot water is softer and easier to roll out.
- The thinner you roll it, the more layers you get.
- Press it flatter as it fries so it cooks evenly.
- Filled with egg, tomato sauce or ham, it also makes a sandwich.
Frequently asked questions
Why is my pancake tough?
You worked too much flour into it, or the dough did not rest long enough.
Can it be frozen?
Yes, shaped before frying and separated with baking paper, for up to 2 months.
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