Chinese Scallion Pancakes – A Crispy Delight
Ingredients
- 250g (2 cups) all-purpose flour
- 180ml (3/4 cup) boiling water, plus extra if needed
- 50g (1/2 cup) chopped scallions
- 2g (1/2 tsp) salt
- 30ml (2 tbsp) sesame oil
- Vegetable oil for frying
Introduction
Scallion pancakes, also known as Cong You Bing, are a popular Chinese street food and a beloved dish for many. These savory pancakes are especially cherished for their crispy outside and chewy inside, punctuated by the fresh, bright flavor of scallions. Making scallion pancakes at home is a delightful experience, allowing you to enjoy this classic dish fresh from your kitchen.
Kitchen Equipment Required
- Chef’s Knife
- Rolling Pin
- Mixing Bowls
- Measuring Cups and Spoons
- Frying Pan or Skillet
- Parchment Paper
Cooking Time
Total estimated time: 1 hour 30 minutes
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, mix the all-purpose flour and salt. Gradually add the boiling water into the flour while stirring with a wooden spoon. The mixture will become a shaggy dough. Once it cools slightly, knead it by hand for about 5-10 minutes on a floured surface until the dough is smooth and elastic. Cover with a damp towel and let it rest for at least 30 minutes.
Step 2: Roll and Shape
Divide the dough into four equal pieces. Roll each piece into a thin circle about 20cm (8 inches) in diameter. Brush lightly with sesame oil and sprinkle evenly with the chopped scallions. Roll the circle into a log, then coil the log into a spiraled circle. Flatten gently with your hand, and then use a rolling pin to roll it out into a pancake about 1/4 inch thick.
Step 3: Fry the Pancakes
Heat a few tablespoons of vegetable oil in a frying pan over medium heat. Add one pancake and cook for about 3-4 minutes on each side until golden brown and crispy. Adjust the heat if needed to avoid burning. Remove from the pan and drain on paper towels. Repeat the frying process for the remaining pancakes, adding more oil as necessary.
Step 4: Serve
Cut the pancakes into wedges and serve immediately. These are best enjoyed warm with a dipping sauce, such as soy sauce mixed with a dash of rice vinegar and a sprinkle of sesame seeds.
Conclusion
Perfecting the art of Chinese scallion pancakes takes some practice, but the reward is utterly satisfying. As you master the delicate balance of crispiness and chewiness, you’ll find yourself returning to this recipe time and again, whether for a snack, an appetizer, or a delightful part of a meal. Embrace the simple pleasure of making and sharing these savory pancakes, a testament to the comforting power of homemade food.
