Cong You Bing – Made with dough not pancake batter, these wonderful pancakes can be found everywhere in China and in Chinese restaurants everywhere. Making them at home, though, is a great way to make them way flakier than is possible in a restaurant. Served warm with a soy-vinegar dipping sauce to create a special treat before any meal.

Cong You Bing – Shanghai Flaky Scallion Pancakes

A few "tricks" will make these scallion pancakes super-flaky. Using a food processor to make the dough is one and makes these a snap to prepare. Serve them hot as an appetizer or as finger food for a cocktail party. They can also be made in advance and frozen.

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Course: Appetizer, Breakfast, Snack, Street Food

Cuisine: Chinese, Eastern China, Shanghai

Prep Time: 10

Cook Time: 8

rest: 30

Total Time: 48

Servings: Large pancakes

Author: My Hungry Traveler

Equipment

Food processor
8-inch nonstick or cast iron skillet
Large bowl with cover

Ingredients

2 cups All-purpose flour
1 cup Boiling water
2⅛ cups Scallion greens, thinly sliced
¼ cup Sesame oil
3 tbsp Soy sauce
3 tbsp Vinegar, Chinkiang or rice wine
2 tsp Ginger, peeled and grated
1 tbsp Sugar
¼ cup Vegetable oil

US Customary – Metric

Instructions

Scallion Pancakes

Make Dough – Pour flour into bowl of a food processor. With processor running, slowly add ¾ of the boiling water. Process for 15 seconds. Add more water, a tbsp at a time, if dough is not sticking together. Transfer to a floured work surface knead to form a ball. Place ball in a bowl, cover tightly, and leave on the counter for 30 minutes or overnight in the refrigerator.
Fill Pancakes – On a floured surface, cut dough into 4 equal pieces and roll each into 8-inch circles. Brush surface of each circle lightly with sesame oil. Roll disks into a tight jelly roll. Set roll vertically standing on 1 edge and press down to flatten. Roll into an 8-inch disk again.
Paint top surface with sesame oil and sprinkle ¼ of the scallions across the top and roll-up into a jelly roll. Sit vertically, press down, and then roll into 7-inch disks this time. Repeat.
Cook Pancakes – Heat oil in an 8-inch skillet, preferably nonstick, over medium-high heat. When oil begins to shimmer, slip a pancake into the oil. Cook until bottom becomes golden brown, about 2 minutes. Shake the pan gently to keep pancake from sticking. Gently flip pancake over and cook until the bottom turns golden brown, about 2 minutes more. Transfer to a paper towel lined plate to drain. Lightly salt. Repeat process to make 4 pancakes in total. Cut all 4 into 8 sections and serve with dipping sauce.

Dipping Sauce

In a small serving bowl, combine soy sauce, vinegar, ginger, ⅛ cup sliced scallion greens, and sugar. Mix well and serve at room temperature with pancake wedges.

Notes

Pancakes can be refrigerated or frozen. Wrap individually in foil.
Reheat wrapped pancake in the oven to recover their crispness.

Nutrition

Shanghai Flaky Scallion Pancakes (Cong You Bing)