Scallion Pancake (蔥油餅 - Cōngyóubǐng) - Crispy, Flaky, and Aromatic

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Scallion Pancake (蔥油餅 - Cōngyóubǐng) - Crispy, Flaky, and Aromatic

Scallion Pancakes, or Cōngyóubǐng, are a beloved savory flatbread popular across China and Taiwan. These delightful pancakes are known for their incredibly crispy, flaky layers and aromatic green onion flavor. Made from a simple dough, rolled thin, brushed with oil and scallions, then folded and coiled to create those signature layers, they are pan-fried to a golden perfection. Perfect as a snack, an appetizer, or a simple side dish, they are utterly addictive and surprisingly fun to make at home.

Preparation Time: 30 minutes (active) + 30-60 minutes (dough resting)

Cooking Time: 10-15 minutes

Total Time: Approximately 1 hour 10 minutes - 1 hour 45 minutes

Difficulty: Medium

Serve: 2

INGREDIENTS

For the Dough

ü  1 cup (120g) All-Purpose Flour (中筋麵粉)

ü  1/2 cup (120ml) Hot Water (about 80°C/175°F)

ü  1/4 tsp Salt (鹽)

For the Filling/Layers

ü  1/4 cup (about 2-3 stalks) Green Onions (蔥), finely chopped

ü  2-3 tbsp Vegetable Oil (植物油) or Lard, plus more for frying

ü  1/4 tsp Salt (鹽)

ü  1/4 tsp White Pepper (白胡椒粉) (optional, but recommended)

Tools & Equipment

  • Large mixing bowl
  • Rolling pin
  • Non-stick skillet or cast-iron pan
  • Spatula
  • Pastry brush (optional)
  • Cutting board

INSTRUCTIONS

Part 1: Make the Dough (15 minutes active + 30-60 minutes rest)

  1. Combine: In a large mixing bowl, combine the flour and 1/4 tsp salt. Gradually pour the hot water into the flour while stirring continuously with chopsticks or a fork until rough crumbs form.
  2. Knead: Transfer the dough to a clean work surface and knead by hand for 8-10 minutes until it forms a smooth, elastic ball. It should be soft and pliable, but not sticky. If too sticky, add a tiny bit more flour; if it is too dry, a tiny bit more hot water.
  3. Rest: Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30-60 minutes. This allows the gluten to relax, making the dough much easier to roll thinly and achieve those flaky layers.

Part 2: Prepare the Scallion Oil Mixture (5 minutes)

  1. In a small bowl, combine the finely chopped green onions, 1/4 tsp salt, and white pepper (if using).
  2. Heat 2-3 tablespoons of vegetable oil (or lard) in a small saucepan until very hot but not smoking.
  3. Carefully pour the hot oil over the green onions. It should sizzle and release a fragrant aroma. Stir well. This creates the "scallion oil" that gives the pancakes their flavor and helps with flakiness. Let it cool slightly.

Part 3: Assemble the Pancakes (10-15 minutes)

  1. Divide Dough: Divide the rested dough into two equal portions. Keep one covered while you work with the other.
  2. Roll Thin: On a lightly floured surface, use a rolling pin to roll one portion into a very thin rectangle (approximately 30x20 cm or 12x8 inches). The thinner you roll it, the more layers you'll get.
  3. Spread Scallion Oil: Evenly spread half of the cooled scallion oil mixture over the entire surface of the rolled-out dough, leaving a small border around the edges.
  4. Fold: Fold the dough into thirds lengthwise (like a letter).
  5. Roll Log: Gently roll the folded dough into a tight spiral or pinwheel shape, starting from one end.
  6. Rest (Optional, for easier rolling): If the dough feels too tight to roll, you can cover the coiled dough with plastic wrap and let it rest for another 10-15 minutes.
  7. Flatten: Gently flatten the coiled dough with your hand. Then, use the rolling pin to roll it out again into a flat disc, about 20 cm (8 inches) in diameter and about 0.5 cm (0.2 inches) thick. Be careful not to press too hard, or you'll lose the layers.
  8. Repeat: Repeat steps 2-7 for the second portion of dough.

Part 4: Cook the Scallion Pancakes (10-15 minutes)

  1. Heat Pan: Heat 1-2 tablespoons of cooking oil in a large non-stick skillet or cast-iron pan over medium heat.
  2. Fry Pancake: Once the oil is hot, carefully place one scallion pancake into the pan.
  3. Cook: Fry for 4-6 minutes per side, or until both sides are golden brown and crispy. As it cooks, you can gently press down on the pancake with your spatula to encourage crisping and browning.
  4. Fluff (Optional): Once cooked, you can slightly "smash" or crinkle the pancake with your spatula or between your hands to expose more of the flaky layers before serving.
  5. Serve: Transfer to a cutting board and slice into wedges. Serve immediately. Repeat for the second pancake.

Macros (Estimated per serving, for 1 pancake, highly variable)

v  Calories: 350-500 kcal

v  Protein: 8-12g

v  Carbohydrates: 40-60g

v  Fat: 15-30g (variable based on oil used for layers and frying)

v  Sodium: Moderate

Tips and Variations

  • Hot Water Dough: Using hot water (tang mian) creates a softer, more pliable dough that is easier to roll thin and results in a more tender crumb, which is perfect for these pancakes.
  • Rolling Thin: The thinner you roll the initial rectangle, the flakier layers you'll achieve. Don't be afraid to roll it out!
  • Oil for Layers: Don't skimp on the oil in the scallion mixture. It's essential for creating those distinct, flaky layers. Lard can be used for even richer flavor.
  • Resting Time: The resting time for the dough is crucial for elasticity and ease of rolling. Don't rush it.
  • Adding Ingredients: Some variations include adding a bit of shredded carrot, finely diced ham, or even an egg cracked onto the pancake while frying (cooked like a crêpe).
  • Dipping Sauce: Scallion pancakes are often served plain or with a simple dipping sauce of soy sauce, vinegar, and a dash of chili oil.
  • Freezing: You can freeze uncooked scallion pancakes. Wrap them individually in plastic wrap, then place them in a freezer bag. Cook directly from frozen, adding a few extra minutes to the frying time.

Q&A

Q1-My scallion pancakes are not flaky. What went wrong?

A1: Common reasons are not rolling the dough thin enough, not spreading enough oil mixture, or not rolling the pinwheel tightly enough. The folding and coiling technique, combined with a thin dough and good oil coverage, is what creates the layers.

Q2-Can I use cold water instead of hot water for the dough?

A2: While you can make dough with cold water, hot water (tang mian) dough is preferred for scallion pancakes. It results in a softer, more extensible dough that is easier to roll very thin and contributes to the characteristic chewiness and crispness when fried.

Q3- How do I store leftover cooked scallion pancakes?

A3: Cooked scallion pancakes are best eaten fresh. If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for 1-2 days. Reheat in a dry skillet or toaster oven until crispy again.


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