Want to try this traditional dish that’s perfect for an afternoon snack? Chinese Scallion Pancake is an absolute favorite of mine and I’ve perfected this recipe over time for you!
Recently, I wrote about reclaiming my culture through food, and I thought I would start with Chinese scallion pancakes. Scallion is a fancy word for green onion, and the Chinese name for this dish that I’m familiar with is cong you bing.
Growing up second-generation in the US means not knowing the words for things in other languages. It’s only recently, through watching culinary YouTube videos and blogs that I realized, oh, that’s what that is!
I first made this recipe about 2 years ago when I started this blog, and I’ve consulted many recipes, tutorials, and YouTube videos ever since. This recipe is my own twist on the traditional Chinese scallion pancake, and like many cultural Chinese recipes, there are regional differences and there’s no “right” way to do it.
I do want to shout out East Meets Vegan for sharing their modified version with vegetable stock instead of water and the amazing Inga Lam for introducing her version, with a roux. My version uses veggie stock or water interchangeably, a quick roux for that extra mouthfeel, and sesame seeds for a yummy crunch.
The dough has a resting time of 30-40 minutes. During this time, you can make the delicious dipping sauce. While I grew up eating these pancakes plain, the inclusion of a dipping sauce is one I accepted over time. I’m glad I warmed up to it!
Kneading & Rolling Chinese Scallion Pancakes
Scallion Pancakes might be a little confusing for the beginner so I’m providing visual aids. Here’s how you roll them out. Once you add the hot boiling water to the mixture, you want to wait until it’s just safe enough to touch to begin kneading the dough. Knead for 5-7 minutes minimum, as a rough dough will make it harder to roll out later. After that, you want to cover your dough with a paper towel dipped in hot water, and/or a towel.
While you rest your dough, you want to create a roux from equal parts dough and oil. 1/4 cup flour and 1/4 cup oil should be enough for your 4-5 scallion pancakes. Cook on low heat and use a silicon basting brush to mix.
After resting your dough for 3-40 minutes, divide your ball of dough into four or five, and then flatten them with a rolling pin. You want to get this as thin as possible. I’ve seen chefs roll it paper-thin, although it’s hard for me with my high countertop and stubborn rolling pin.
Apply the roux with your brush, and sprinkle a helpful smattering of chopped scallions onto the flattened pancake. Then, roll the pancake into a thin cylinder and pinch the edges together. After that you, roll it into a spiral, like a chubby snail. Then, rest the dough for another 5 minutes.
After that, you take your rolling pin again and flatten the pancake out again. It’s okay if the scallions peek through and the roux might squeeze out a bit.
Next, after preparing all of your pancakes, you want to turn on your stove heat to medium with a light spray of oil. (Don’t use too much or it’ll get greasy.) You heat up each side for about 4 minutes, but watch carefully so it doesn’t burn. You want it to have the pretty dark yellow and brown spots you see here.
How to Enjoy these Chinese Scallion Pancakes
Dipping sauce goes well with Chinese Scallion Pancakes. Cut them into triangles with kitchen shears and enjoy!
Delicious Chinese Scallion Pancakes
Equipment
- skillet
- medium mixing bowl
- Rolling Pin
- Pastry brush
- wooden spatula
- small saucepan
Ingredients
Scallion Pancake Mix
- ¾ cup boiling hot vegetable stock or water
- 2 cups all purpose flour
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 2 cups finely chopped scallions
- 3 teaspoons sesame seeds
Roux
- ¼ cup canola or vegetable oil
Instructions
- Add the all-purpose flour, salt, and garlic powder in a medium mixing bowl.
- Once boiling, add the vegetable stock to your mixing bowl and stir with a wooden spatula. After about 5 minutes, the mixture should be cool enough to knead with your hands. Knead for about 7-10 minutes, starting in the bowl, and then on your floured countertop.
- Once smooth, place the ball of dough back into the bowl and place a wet papertowel and/or towel over the bowl. Let it rest for 30-40 minutes.
- During this time, make the roux by adding the flour and oil into the small saucepan over light-medium heat.
- After resting, knead the dough again for a few more seconds, and then divide into 4-5 balls. Take one of the balls and roll thinly with a rolling pin. If the dough is too stubborn, try resting for it for a minute and rolling again. Add the roux to the flattened pancake, and then sprinkle a generous amount of scallions over it.
- Then, you roll the pancake into a thin cylinder. Pinch the edges to seal. Coil it into a spiral, making sure the edges stick to each other. Rest the dough again for an additional 5 minutes.
- Flatten the coiled spiral again with your rolling pin. This is what will give your pancake the layers. It's okay if the scallions peek through. Press a handful of sesame seeds into the dough with your hands. Repeat for the other balls.
- Add a tablespoon of oil to your skillet and wait for it to get hot, on medium heat. Fry your pancake for 4 minutes, until the characteristic yellow-brown spots appear. Then, flip it over and fry for another 3-4 minutes. They can be eaten as-is, or cut into small triangles to enjoy with the dipping sauce. Enjoy!
Notes
How about a Dipping Sauce?
Like I said, I didn’t originally eat my scallion pancakes with a dipping sauce. However, I was sold on it after trying the dipping sauces made by various chefs! Here’s my own version of it, which is a simplifed adapation of Sasha Gill’s from her book East Meets Vegan.
This sauce provides a little more than you need, so feel free to store in an airtight container in your fridge if you’d like to save it for a future batch of pancakes.
Scallion Pancake Dipping Sauce
Equipment
- Small bowl
Ingredients
- 1½ tablespoon light soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- ½ teaspoon Sriracha brand Garlic Chili sauce
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
Instructions
- Mix all of the ingredients together.
I hope you enjoyed this Chinese scallion pancake recipe, along with the dipping sauce! Let me know if you try your hand at the recipe or have any variations based off your own family recipes.
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