Chinese green onion pancakes are super popular as a snack or even for breakfast or lunch. Scallion pancakes are a popular street food/restaurant food in Chinese cuisine. Don’t be deceived by the name pancake, these are not fluffy like American pancakes. The main difference is that American pancakes are made from a batter and scallion pancakes come from a dough.
Also, it is called cong you bing in Mandarin Chinese and literally translates as scallion oil pancake or green onion oil pancake. Cong You Bing is savoury, unleavened flatbread folded with oil and minced scallions. By pan frying the dough in oil it creates a crisp outside and a chewy inside. If you are a fan of onion flavoured things this is a great recipe to try.
Ingredients:
- 8 sticks Green onion
- 1 tablespoon Vegetable oil (½ tablespoon for brushing the dough & ½ tablespoon for pan frying the pancake)
- 2 cups All purpose flour
- ½ teaspoon Salt
- 1 cup Water
Tips & Tricks:
- Dough: Do not over work/over mix the dough. This is produce extra gluten and cause the dough to be tougher and less flaky.
- Let the dough rest: If you notice you are having a hard time rolling the dough out just let it sit for a few minutes so the gluten has a chance to relax and then try again. Don’t skip this step it will make a hug difference in the end result.
- Green Onion Ends: Save the end of your onions and add them to some water. In a few days they will begin to grow back!
- Storage: You can roll out the dough and instead of frying it, store them in the freezer for up to a few months. When you want to use them just simply defrost the dough and heat it on the pan like normal. You can also freeze them after they have been cooked and simply reheat them in the microwave or air fryer. I recommend adding parchment paper between the layers of dough to prevent the dough sticking together.
Scallion Pancakes
Course: Snacks, BreakfastCuisine: ChineseDifficulty: MediumKeep the screen of your device on
4
servings10
minutes5
minutes297
kcal1
hour5
minutesChinese green onion pancakes or scallion pancakes are super popular as a snack or even for breakfast or lunch. Both crisp, chewy and packed with onion flavour!
Ingredients
8 sticks Green onion
1 tablespoon Vegetable oil (½ tablespoon for brushing the dough & ½ tablespoon for pan frying the pancake)
2 cups All purpose flour
Salt
1 cup Water
Directions
- Add 2 cups of all purpose flour into your stand mixer. Then, add ½ teaspoon of salt. Mix for 30 seconds.
- On the lowest setting slowly add the water. Let the mixer run for 2 minutes.
- Take the dough out from the mixer and put it into a bowl.
- Cover the dough with a cloth and rest for 20 minutes.
- In the meanwhile, wash and cut 8 sticks of green onion.
- Once the dough has rested shape it into a ball. Then, divide the ball into 4 equal pieces.
- Take a piece of the dough, roll and flatten it out with your rolling pin. Once it is an even thickness, brush a light layer of oil over the dough. Sprinkle some more salt on top and them liberally add your chopped green onions.
- Roll up the dough like a cinnamon roll.
- Then twist the dough and roll it into a spiral. Repeat with the remaining dough balls. Let them rest for 30 minutes.
- Brush some oil on the dough and use your palm to press down the dough and flatten it.
- Pour ½ tablespoon of vegetable oil into the non-stick pan, then turn on medium small fire pan fry for 2-3 minutes and cover with a lid. Next, flip the other and cover the lid for another 2-3 minutes.
- After, open the lid, try to pan fry and flip the scallion pancakes. They should be nice and golden brown on both sides when finished.
Notes
- Serving Size: 1, Calories 297, Total Fat 7.5g (10% Daily Value), Saturated Fat 1.4g (7% Daily Value), Cholesterol 0mg (0% Daily Value), Sodium 589mg (26% Daily Value), Carbohydrate 49.9g (18% Daily Value), Dietary Fiber 2.5g (9% Daily Value), Sugars 0.9g, Protein 7g
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