Chinese scallion pancakes

Name: Chinese scallion pancakes
Total time: 60 min
Yield: 3
Cuisine: Chinese
Ingredients: 250 g Plain wheat flour; 160 g Water; 100 g Spring onion; 35 g Rapeseed oil; 10 g Sesame oil; 3 g Salt; 20 g Soy sauce; 20 g Plain rice vinegar; 5 g Fresh chilli

Flaky pan-fried flatbreads layered with spring onion and sesame oil.

Estimated total time: 60 minutes3 portionsAbout 450 kcal per portion

Chinese scallion pancakes (cong you bing) — real photograph — Photo: Karen and Brad Emerson · CC BY 2.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference. Photograph shows a scallion pancake cooking in a frying pan.

Ingredients for 3 portions

250 g Plain wheat flour
160 g Water
100 g Spring onion
35 g Rapeseed oil
10 g Sesame oil
3 g Salt
20 g Soy sauce
20 g Plain rice vinegar
5 g Fresh chilli

Method

Mix flour with hot but not boiling water using a spoon, then knead when cool enough to handle. Cover and rest for 25 minutes.
Divide dough into six pieces. Roll each thinly, brush with sesame oil, sprinkle with salt and chopped spring onion, then roll into a rope.
Coil each rope into a spiral, tuck the end under, rest for 5 minutes and gently roll into a flat round.
Pan-fry in neutral oil over medium heat for 3–4 minutes each side until golden and cooked through. Mix soy sauce, vinegar and chilli for dipping.

Two small pancakes per portion. Use gentle pressure when rolling so the onion layers remain inside.

葱油饼

Allergens and ingredient checks

Listed allergens: gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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