Cong You BingScallion Pancakes
Layered pan-fried flatbreads with a crisp exterior and tender flaky interior, perfumed with sesame oil and plenty of scallions. They are a popular snack and breakfast item throughout Taiwan.
Prep
45m
Cook
20m
Serves
4
Regional versions
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- China
- Taiwan
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 400gAll-Purpose Flour
- 220mlWater (warm)
- 8gSalt
- 80mlVegetable Oil
Filling
- 120gScallion (finely chopped)
- 20mlSesame Oil
Dip
- 30mlSoy Sauce
- 15mlRice Vinegar
- 8gWhite Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt in a bowl. Add the water and knead until a smooth dough forms. Cover and let it rest.
- 02
Combine the scallion and sesame oil in a small bowl.
- 03
Divide the dough into portions. Roll each one into a thin sheet, brush lightly with some of the vegetable oil, and scatter over the scallion mixture.
- 04
Roll the sheet into a log, coil it into a spiral, then flatten and roll again into a round pancake.
- 05
Heat more of the vegetable oil in a frying pan over medium heat. Cook the pancakes until golden and crisp on both sides, pressing gently as they cook.
- 06
Stir together the soy sauce, rice vinegar, and white sugar.
- 07
Cut the pancakes into wedges and serve hot with the dip.
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