Chinese scallion pancakes, also known as Cong You Bing (葱油饼), are a beloved street food and household favorite in China. These savory, crispy-on-the-outside-and-soft-on-the-inside pancakes are filled with fragrant scallions and a hint of salt, making them an irresistible snack or breakfast option. Whether you’re a seasoned chef or a novice in the kitchen, making Chinese scallion pancakes at home is a rewarding culinary adventure. In this article, we’ll guide you through the step-by-step process, ensuring you end up with delicious, authentic scallion pancakes.
Ingredients
Before you begin, gather the following ingredients:
Flour: 400 grams (about 3 cups) of all-purpose flour or medium-protein flour. High-protein bread flour can also be used but may result in a slightly chewier texture.
Hot Water: 150 milliliters (about ⅔ cup). Using hot water helps activate the gluten in the flour, making the dough softer and more elastic.
Cold Water: 75 milliliters (about ⅓ cup). The combination of hot and cold water helps regulate the dough’s temperature and texture.
Scallions: 5-6 stalks, finely chopped. The more scallions, the stronger the flavor.
Salt: 1 teaspoon, plus extra for seasoning the scallions.
Oil: About 50 milliliters (about ⅓ cup) for frying and brushing on the dough. Vegetable oil, peanut oil, or any neutral-flavored oil works well.
Optional Seasonings: A pinch of five-spice powder or a dash of sesame oil can add extra layers of flavor.
Equipment
You’ll need the following tools and equipment:
Mixing Bowl: For combining the flour and water.
Measuring Cups and Spoons: For accurate ingredient measurements.
Chopping Knife: For finely chopping the scallions.
Rolling Pin: For rolling out the dough.
Pastry Brush: For brushing oil onto the dough.
Plastic Wrap or Wet Towel: For covering the dough while it rests.
Skillet or Frying Pan: For cooking the pancakes.
Spatula: For flipping and removing the pancakes from the pan.
Cutting Board: For slicing the cooked pancakes into pieces.
Step-by-Step Instructions
Now, let’s dive into the detailed steps for making Chinese scallion pancakes.
Step 1: Prepare the Dough
Combine Flour and Salt: In a large mixing bowl, add the flour and 1 teaspoon of salt. Mix well to distribute the salt evenly.
Add Hot Water: Gradually pour in the hot water while stirring continuously with a wooden spoon or chopsticks. Be careful not to burn yourself. The flour will start to come together in clumps.
Add Cold Water: Once the hot water is incorporated, add the cold water in small increments, continuing to stir. The dough should be slightly sticky but manageable.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.
Rest the Dough: Place the dough back in the bowl, cover it with plastic wrap or a damp towel, and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out without shrinking.
Step 2: Prepare the Filling
Chop the Scallions: While the dough is resting, finely chop the scallions. The finer you chop them, the more evenly distributed their flavor will be in the pancakes.
Season the Scallions: Place the chopped scallions in a small bowl and sprinkle with a pinch of salt. Mix well to allow the salt to draw out some of the moisture from the scallions, enhancing their flavor. Let the scallions sit for about 10 minutes.
Step 3: Roll Out and Fill the Dough
Divide the Dough: Once the dough has rested, divide it into 6-8 equal portions. Each portion should be about the size of a tennis ball.
Roll Out Each Portion: Lightly flour your work surface and roll out each dough portion into a thin circle, about 6-8 inches in diameter. If the dough is too elastic and缩回去, let it rest for a few minutes before continuing to roll it out.
Brush with Oil: Use a pastry brush to lightly coat each rolled-out dough circle with oil. This helps create separation between the layers, making the pancakes flaky.
Add the Scallions: Sprinkle an even layer of seasoned scallions over the oiled dough. Be generous with the scallions, but avoid piling them up too thickly in the center, as this can make rolling the dough difficult.
Fold and Roll: Starting from one edge, roll the dough up tightly into a cylinder. Pinch the seam to seal it. Coil the cylinder into a spiral shape, tucking the end under to form a round dough ball. Let the dough ball rest for a few minutes to relax the gluten.
Roll Out Again: Lightly flour the work surface again and roll out the dough ball into a thin pancake, about 6-8 inches in diameter. Repeat this process for all the dough portions.
Step 4: Cook the Pancakes
Heat the Pan: Place a skillet or frying pan over medium heat and add a small amount of oil, about 1 tablespoon. Swirl the pan to coat the bottom evenly with oil.
Cook the Pancakes: Once the oil is hot, place a rolled-out pancake in the pan. Cook for about 2-3 minutes on each side, or until the surface is golden brown and crispy. Press down lightly with a spatula while cooking to ensure even cooking and to create a fluffy interior.
Adjust Heat as Needed: If the pancakes are browning too quickly, lower the heat. If they are taking too long to brown, increase the heat slightly.
Drain on Paper Towels: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Keep Warm: If you are cooking multiple pancakes, you can keep the cooked ones warm in a preheated oven at a low temperature (around 200°F or 93°C) while you finish cooking the remaining batches.
Step 5: Serve and Enjoy
Slice the Pancakes: Once all the pancakes are cooked, slice each one into pieces, typically 4-6 wedges. This makes them easier to handle and eat.
Serve Immediately: Chinese scallion pancakes are best enjoyed hot and fresh. Serve them as a snack, breakfast, or as a side dish with soup or stew.
Optional Condiments: You can serve the pancakes with various condiments, such as soy sauce, chili sauce, or vinegar, to suit your taste preferences.
Tips and Variations
Double the Batch: If you love scallion pancakes and want to make a larger batch, simply double or triple the ingredients. Just make sure you have enough space in your refrigerator to store the dough if you’re not cooking all the pancakes immediately.
Freezing Dough: You can freeze the rolled-out dough balls before cooking. Place them on a baking sheet lined with parchment paper, spacing them out to avoid sticking. Once frozen, transfer them to an airtight container or freezer bag. To cook, thaw the dough balls overnight in the refrigerator and proceed with the rolling and cooking steps.
Add-Ins: Feel free to experiment with other fillings and flavors. You can add finely chopped garlic, ginger, or even a sprinkle of sesame seeds to the scallions for extra flavor.
Low-Carb Option: For a lower-carb version, you can use almond flour or a blend of almond and coconut flours. Note that the texture and cooking time may differ slightly.
Conclusion
Making Chinese scallion pancakes at home is a delightful culinary experience that yields delicious, authentic results. With just a few simple ingredients and a bit of patience, you can enjoy these flavorful pancakes anytime you want. Whether you’re satisfying a late-night snack craving or preparing a hearty breakfast, these pancakes are sure to delight your taste buds. So, gather your ingredients, roll up your sleeves, and start making your own Chinese scallion pancakes today!
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