ReceptnaptárCong you bing (scallion pancakes)
Cong you bing (scallion pancake) is the king of northern Chinese street breakfasts: a crisp, flaky savoury flatbread made only from flour, water, oil and spring onions. The hot-water dough and the oiled, rolled-and-coiled folding create many thin layers, so it shatters almost like puff pastry.
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Ingredients
Method
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- Put the flour and salt in a bowl, gradually pour in the boiling water and stir with a spoon; let it cool a little, then knead for 5 minutes into a smooth, soft dough and rest, covered, for 30 minutes.
- Divide the dough into 4 pieces and roll each very thin (1–2 mm) into a rectangle of about 20×30 cm on a floured surface.
- Brush with sesame oil, sprinkle with salt and spring onions, then roll up tightly from the long side.
- Coil the roll into a snail shape, tuck the end underneath and flatten with your palm into a disc about 1 cm thick.
- Fry in oil over medium heat for 3–4 minutes on each side until golden and crisp.
- Press the edges lightly to fluff up the layers and serve hot with the dipping sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use hot water: the dough is softer and easier to roll.
- Roll the dough very thin; the thinner, the more layers.
- Do not fry over too high a heat or it burns outside and stays raw inside.
- Best fresh; it can be crisped again in a pan or oven.
Frequently asked questions
Why knead the dough with hot water?
Hot water partly cooks the flour's starch, so the dough is soft, elastic and easy to roll.
Can it be frozen?
Yes, shaped but uncooked, separated with baking paper, for 2 months.
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