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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Servings: 4 Large pancakes
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
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
Calories: 507kcal | Carbohydrates: 55g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 764mg | Potassium: 242mg | Fiber: 3g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 4mg