Scallion Pancake (Cong You Bing)
Hot-water dough rolled with oil and scallions, coiled into a spiral and reflattened before frying to build true internal layers — a Chinese street-food staple, distinct from versions that just mix scallions into a plain flatbread batter.
Vegetarian
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup boiling water
- 1/4 cup cold water
- 1/4 cup oil, plus more for frying
- 1 tsp salt
- 1 cup finely chopped scallions
Steps
- Slowly stir the boiling water into the flour until shaggy, then add the cold water and knead into a smooth dough. Cover and rest for 30 minutes.
- Divide the dough into portions. Roll each piece out thin into a large oval.
- Brush generously with oil, sprinkle with salt and chopped scallions, then roll the dough up tightly into a long rope.
- Coil the rope into a spiral, tucking the end underneath, and gently flatten with a rolling pin into a round pancake.
- Let the shaped pancakes rest for 10 minutes.
- Pan-fry in a shallow layer of oil over medium heat for 3-4 minutes per side, until golden and crisp.
- Cut into wedges and serve hot.