Incredibly flavorful Scallion Pancakes
These are the top reasons why we believe you're going to like this recipe:
- crunchy, thin, delicious pancakes that are simple to make
- this Asian-inspired pancake will elevate your menu
- great for snacks, appetizers, lunch, or dinner
- feel free to freeze it for months and have it ready when craving
- dairy-free recipe
Essential ingredients
For this recipe, we only need simple, easily accessible ingredients that are probably already in your pantry. In the next paragraph, we will share more information about the ingredients, and you can find the whole recipe below.
Flour - We will need flour for the base and the topping. Use all-purpose flour or bread flour.
Water - In this recipe, we will need both boiling water and cold water. First, we need the boiling water for the dough, which will make it less elastic and more chewy; then, we add cold water to ensure the right consistency.
Oil - cook the oil until it reaches 150 °C / 300 °F, then pour it over the topping. This will help the topping to combine with the dough more easily.
Chives - Use chopped chives. Although chives are not common in all scallion pancakes, we adore their lovely flavor and texture in this recipe.
Scallions - use greens from the scallion or spring onion.
Storing and freezing
Cong You Bing or Scallion Pancakes can be stored in two ways.
Store the pancakes at room temperature in a bread bag or in the fridge for up to a day. Reheat in a microwave or a pan before serving.
These Chinese pancakes freeze very well. Pan-fry them, cool them, and then transfer them to a freezer bag. Place a sheet of parchment paper between each pancake to prevent it from sticking. Store in the freezer for up to 3 months. Before serving, defrost at room temperature, then reheat in a microwave or a pan.
How to make Scallion Pancakes (Cong You Bing) at home (video)
Check this quick video to learn how to make Scallion Pancakes at home.
Next, try these Asian-inspired recipes
- Mongolian Chicken
- Kung Pao Chicken
- Steak Stir Fry
- Shrimp Fried Rice
- Ground Beef Stir Fry
- 10-Minute Ginger Scallion Noodles
- Chicken Chow Mein
- Ginger Scallion Noodles with Shrimp
Made in collaboration with SEB d.o.o. - we're using an amazing Tefal non-stick Unlimited pan in this recipe.
METHOD
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dough
Add all-purpose flour and salt to a bowl. Pour the boiling water over the flour and stir with a spoon. Add cold water, stir, and knead with your hands for approximately 5 minutes. Shape the dough into a ball and grease it with a teaspoon of canola oil to prevent it from drying. Transfer to a freezer bag or wrap in cling film. Place in the fridge for one hour or overnight.
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topping
In a bowl, stir the flour, salt, chives, and chopped scallion greens. Season with pepper. Pour oil into a saucepan and place over high heat. Cook until the oil reaches 150 °C / 300 °F, then pour the oil over the ingredients and stir to combine. Set aside until needed.
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dough
Divide the dough into eight equal parts. Lightly grease your working surface. Roll out each piece of dough into a 30 cm x 20 cm / 12-inch x 8-inch rectangle. Spread a tablespoon of topping over the dough and roll it into a rope. Then, make a spiral with the rope to create a snail shape. Set aside and repeat the process with the rest of the dough.
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pan-fry
Roll each spiral into a 26 cm / 10-inch circle. Place a large non-stick pan over medium heat. Add half a teaspoon of oil. Add the pancake. Cover with a lid and pan-fry for 2 - 3 minutes. Push the pancake down with a spatula to flatten, then turn and cook uncovered for another 2 - 3 minutes. Transfer to a plate and repeat the process with the rest of the ingredients. Cut into slices and serve with a dipping sauce or some soy sauce.
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