ReceptnaptárScallion pancake (crispy Chinese spring onion flatbread)
Cong you bing is a favourite of Chinese street food: crisp in thin layers, soft inside, with an onion flavour throughout. Coiling the rolled-up dough is what creates the characteristic flaky layers, which fry up crisp outside and springy inside.
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Method
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- Mix the flour with the hot water, then add the cold water and salt, and knead into a smooth, non-sticky dough.
- Rest the dough, covered, for at least 20 minutes.
- Divide the dough into two equal pieces and roll each into a large, thin rectangle.
- Brush both sheets with sesame oil, sprinkle with flour and plenty of the chopped spring onion, then roll up tightly like a log.
- Coil the log into a spiral, flatten it, and roll it out again into a round sheet - this is what gives the pancake its layers.
- Fry in oil over medium heat for 4-5 minutes on each side, until golden brown and crisp.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Start the dough with hot water, as this makes it elastic and easy to roll out.
- Take your time coiling and flattening, as this is what creates the thin layers that separate while frying.
- Fry over medium heat and don't rush it, as high heat will burn the outside before the inside is cooked.
- Best warm, cut into strips, with a soy dipping sauce.
Frequently asked questions
Why is the pancake layered?
The dough is rolled out thin, brushed, sprinkled, then rolled up and flattened again - the spiral created by the rolling opens up while frying, giving the characteristic flaky, layered structure.
Why doesn't it turn out crispy?
Either the dough was rolled too thick, or the pan wasn't hot enough. Roll it thin and fry over medium-high heat with enough oil.
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More chinese ideas
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- Hot and sour soup
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- Zhajiangmian (noodles with bean paste and minced pork)
- Vegetable lo mein
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