Chinese Scallion Pancakes

A scallion pancake or cong you bing is a savory Chinese flatbread. Unlike the normal pancakes made with batter, this is made from dough. The dough is rolled and folded with oil, scallions and seasonings. It is then coiled, rolled again and pan-fried on a skillet resulting in flaky pancakes.

I made these pancakes along with the Cantonese Wonton Noodle Soup for the IFC Challenge. These flaky pancakes tasted quite similar to our Indian parathas. You can serve these pancakes with chilli sauce or soy sauce or ginger dipping sauce. I served these pancakes with a soy dipping sauce. You actually don’t need any accompaniments for this pancake as they tasted delicious by itself. Just serve them hot!

Chinese Scallion Pancakes

Savory Chinese flatbread with scallions and sesame oil

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

For the dough

• All purpose flour / Maida – 2 cup
• Water – 1 cup
• Sea salt – 1/2 tsp
• Sesame oil – 1 tbsp
• For the filling:
• Scallions / Spring onions – 2 cup thinly sliced
• Sesame oil – as required for brushing
• Sea salt – to taste
• Pepper – to taste

For the sauce

• Soy sauce – 2 tbsp
• White vinegar – 1 tbsp
• Sesame oil – 1 tsp
• Red chilli flakes – 1/4 tsp
• Toasted white sesame seeds – 1/4 tsp
• Sugar – 1/4 tsp

Instructions

• Combine the flour, salt and oil in a large mixing bowl. Bring the water to boil and pour it on to the flour.
• Mix in quickly with a wooden spoon to make a dough. Transfer it to a floured surface and knead into smooth and soft dough. Cover and let the dough rest for 30 minutes.
• In a bowl combine scallions, salt and pepper. Set aside.
• Divide the dough into equal pieces and roll them into balls. Place a ball of dough on a well-floured work surface and roll out into a thin circle.
• Brush the surface of pancake with sesame oil and sprinkle a tablespoon of the scallion mixture.
• Roll the dough up from one end to the other. Then then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped. Flatten the roll with you palm and roll the pancake to 1/8th inch thickness.
• Heat a frying pan or skillet over medium-high heat and pour little oil. When oil is hot, place the pancake and cook until golden brown on both sides.
• For the dipping sauce, mix all the ingredients in a bowl. Cut the pancake into wedges and serve with the dipping sauce.

Course: Side Dish

Cuisine: Chinese