Scallion pancakes, or congyoubing, are a popular breakfast item in China—and easy to make at home.
Scallion pancakes, or congyoubing 葱油饼 in Chinese, are a popular snack in China.
Usually eaten for breakfast, they’re usually found in small hole-in-the-wall shops and small street stalls. But they’re also easy to make at home. Here is a foolproof recipe that even a toddler can follow. (In fact, we had one of our producer’s children follow along. Watch the video above.)
Recipe
Makes 6
For the dough
3 cups (400 grams) of flour
1 teaspoon (4 grams) of salt
1 teaspoon (5 milliliters) of oil
1 cup (240 milliliters) of warm water
For the scallion oil
3 scallions
2 tablespoons (20 grams) of flour
1 teaspoon (4 grams) of salt
4 tablespoons (60 milliliters) of oil
1 teaspoon (4 grams) of spice powder (optional)
To make the dough, mix 3 cups of flour, 1 teaspoon of salt, and 1 cup of warm water in a bowl. Let the dough rest for 10 minutes, and knead until smooth.
Portion out into 6 pieces, brush the surface with oil, and let rest for 1 hour.
To make the scallion oil, chop the scallions into fine pieces. Mix with 2 tablespoons of flour, 1 teaspoon of salt, and optional spice powder.
Heat up 4 tablespoons of oil, and pour on top of the scallion mix. Stir until smooth.
Roll out each dough piece into a thin sheet. Spread scallion oil on top.
Tightly roll up the sheet like a crepe, and then roll into a snail shape. Let rest for 10 minutes.
Flatten dough into a pancake.
Heat up 1 tablespoon of oil and pan-fry until crisp.
