Scallion Pancakes, known as “cong you bing” in Mandarin, are a beloved street food staple originating from China. These savory delights are a testament to the magic that can happen with simple ingredients. Crispy on the outside and tender within, they are layered with the fresh, pungent bite of scallions. Unlike Western pancakes, these are not leavened and rely on hot water dough and multiple folds to achieve their characteristic flaky texture. Eaten alone or dipped in a tangy sauce, scallion pancakes are an addictive snack that can easily turn into a full meal.
Ingredients for Scallion Pancakes
- 2 cups all-purpose flour, plus extra for dusting
- 3/4 cup boiling water
- 2 tablespoons sesame oil
- 1 cup finely chopped scallions (green onions)
- Vegetable oil for frying
- Salt to taste
Cooking Steps for Scallion Pancakes
- Place the flour in a mixing bowl and gradually add the boiling water, stirring with chopsticks or a fork until a dough forms.
- Knead the dough on a floured surface until it becomes smooth, about 5 minutes. Cover with a damp cloth and let it rest for 30 minutes.
- Divide the dough into four equal pieces. Roll one piece into a thin circle, keeping the rest covered.
- Brush the surface of the dough with sesame oil, then sprinkle with salt and a quarter of the chopped scallions.
- Roll the dough into a cylinder, then coil it into a round dough ball. Flatten it gently with your hands.
- Using a rolling pin, roll the dough ball into a pancake about 1/8 inch thick. Repeat with the remaining dough.
- Heat a tablespoon of vegetable oil in a pan over medium-high heat. Fry each pancake until golden brown and crispy, about 2-3 minutes per side.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
- Cut into wedges and serve hot, with dipping sauce if desired.
In conclusion, scallion pancakes are a celebration of texture and flavor, an unassuming dish that packs a satisfying punch. The flaky layers and the aromatic scallions work in harmony to deliver a crispy, flavorful experience. When preparing scallion pancakes, the freshness of the scallions is paramount; they should be bright green and firm to the touch. Using boiling water to make the dough is crucial for the pancakes’ texture, as it partly cooks the flour, resulting in a softer pancake. This recipe is not only a journey into Chinese culinary tradition but also an invitation to explore the versatility of simple ingredients. Whether you enjoy them as a snack or as part of a larger meal, scallion pancakes are sure to become a repeat request in any kitchen.