Known as “cong you bing” in China, these delicious scallion pancakes are made with dough rather than batter, layered with flavorful scallions and pan-fried, resulting in crispy edges and an irresistible chewy texture perfect for dipping into a savory sauce. Scallions are one of the most affordable superfoods, packed with vitamin C, vitamin B, calcium, potassium and antioxidants. Make up a batch of these to share while watching the Olympics this winter—they’re a bit of a project to make, but sure to be a hit with whomever you share them with!
Total Time: 90 minutes
Serves: 4-6 as an appetizer
Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup boiling water
- ¼ cup cold water
- 3 tablespoons toasted sesame oil, divided
- 2 cups thinly sliced scallion greens (reserve the white part for the dipping sauce)
Directions:
- Combine the flour and salt in a large mixing bowl. Pour the hot water over the mixture and let it soak in for 10 minutes un-mixed. Once it has soaked for 10 minutes, add the cold water and 1 tablespoon sesame oil, and knead until a smooth dough forms. Cover and allow to rest for 10 minutes.
- Divide the dough into six equal-sized pieces. Roll each piece into a 6-inch wide circle and brush with a bit of sesame oil. Top with a handful of sliced scallions, and press them gently into the dough. Roll each circle into a jelly roll shape, then coil that into a spiral. Repeat with the remaining dough and cover with a towel to rest for 15 minutes.
- Roll each spiral into a roughly 6 inch pancake shape (this process gives you the flakey tender layers).
- Heat a skillet over medium heat with a small drizzle of sesame oil. Cook each pancake for 2-3 minutes per side, until slightly puffed and golden brown. Cut into wedges, and serve immediately with dipping sauce on the side.
For the Dipping Sauce: Whisk together 3 tablespoons soy sauce, 1 tablespoon white part of the scallions, minced, 2 tablespoons rice vinegar, 1 tablespoon honey (optional)
