Chinese scallions pancake AKA: Congyoubing (葱油饼) which is one of the famous and traditional Chinese street foods and is ideal breakfast and side dish for the Chinese. For myself, I love to have Congyoubing with either congee or wonton together. Just like bread and soup.
Congyoubing is like a savoury flatbread that fold with chopped green onions and oil that is available all around China. The texture of Congyoubing is crispy on the outside and soft in the inside. To create this, there are about things to remember. First, you will need to use boiling water to mix the flour instead of cold water. This is important since this can allow the flour absorbs the water and produce a soft and waxy texture. Cold water will create a very soft dough and unable to create a firm shape. Second, if you prefer crispy pancakes, you would need to roll he finished doughs out very thinly flat shape (about 0.3-0.5cm) before you pan-fried it. For people who doesn’t like crispy texture but more like a bread texture, roll the pancakes out to roughly 0.8-1cm.
- For a softer texture, add slightly more water when you kneed the dough.
- For crispier texture, do remember to coat the frying pan with enough cooking oil and flip over the pancakes serval times to ensure even crispiness on both sides.
Ingredients: (Serve 3)
- 300g All-purpose flour
- 180ml Hot water
- 2 cups Thinly chopped/ sliced green onions
- Oil for pan-fried and brushing
- 3-4g Salt
- Dissolve the salt in hot water.
- Stir water slowly to flour in a large mixing bowl. Wait to cool down then knead to get a smooth dough. Continue kneading around 3-5 minutes. Place the dough in the bowl, cover with clingfilm/ towel to prevent dry out and rest the dough for around 20 minutes.
- Knead the dough for another 2 minutes on a floured work table and divided into 3 equal portions.
- Roll out the dough to a large flat circle.
- Brush some cooking oil on the surface of the flat dough and sprinkle 1/3 of thinly sliced green onions.
- Roll up the circle into a cylinder and further roll into the shape of a snail. Then roll the snail out to a thin and flat circle, between 0.5cm- 1cm thick. Repeat step 4 to 6 for the rest of the all portions.
- Add some cooking oil on the pan and heat the pan over medium heat. Place the pancakes on the pan and fry about 3 minutes for each side or until both of the surfaces become nicely brown. Use a spatula to press the circle from time and time to ensure the pancake is evenly fried.
- Remove the pancakes from the heat and serve while it’s still hot. Enjoy.