Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, chinese scallion pancake (葱油饼) (cōng yóu bǐng). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Chinese Scallion Pancake (葱油饼) (cōng yóu bǐng) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Chinese Scallion Pancake (葱油饼) (cōng yóu bǐng) is something which I’ve loved my entire life. They are nice and they look wonderful.
Chinese scallion pancakes are always such a hit at dim sum. You've likely seen them as an appetizer or side dish to go with all those stir-fry dishes that The secret to scallion pancakes is the crispy, flaky exterior that gives way to a slightly chewy interior of thin layers. An informative guide to making scallion pancakes. This recipe shows you how to make them flaky, tasty and crispy.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chinese scallion pancake (葱油饼) (cōng yóu bǐng) using 7 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Scallion Pancake (葱油饼) (cōng yóu bǐng):
- Take 4 cups flour
- Prepare Extra flour
- Take 2 cups cold water
- Take 1 cup hot water
- Take Salt
- Take Vegetable oil
- Make ready 3 bundles green onion/scallion
Unlike Western pancakes, it is made from dough instead of batter. It is pan-fried which gives it crisp edges yet also a chewy texture. A great scallion pancake is crunchy on the outside and tender and a bit chewy on the inside. My first experience with Cong You Bing (葱油饼), or scallion pancakes was in Shanghai a number of years ago.
Instructions to make Chinese Scallion Pancake (葱油饼) (cōng yóu bǐng):
- Mix the cold water and hot water together to create warm/lukewarm water. Mix this water slowly with the flour in a bowl and mix to create a wet dough. It should look shaggy and is a little bit sticky to the touch.
- Once the flour is fully incorporated and there isn’t any dry spots or wet spots, form into a ball and rest in a bowl. Cover the bowl with a damp towel to keep it moist while you let it rise a little. Let it sit in room temperature for about 30 minutes.
- While the dough rests, cut the green onion. Cut into thin slices.
- Once the dough is rested, remove and place on a flour dusted workspace. Begin kneading the dough. This dough will take in a lot of flour so take extra flour and continue to dust, kneading and massaging until it isn’t sticky to the touch anymore.
- On a flour dusted work surface, begin to roll the dough out into a nice round shape, ensuring that it is evenly flattened out. Make sure both sides of the dough are nicely floured so it doesn’t stick to the table or the rolling pin.
- Sprinkle a generous amount of salt and oil over the surface of the dough. You can use your hand to spread the oil evenly or fold the dough over lightly and “squish” the two together to evenly distribute the oil and salt. Return dough to the rough shape.
- Cover the surface of the dough with a generous amount of green onions.
- Roll the dough, just like you would a cinnamon bun. Roll tightly.
- Cut the log into evenly sized pieces.
- Optional: pinch and squeeze the ends of each piece closed.
- Generously flour both sides of the piece and place the cut side on the table. Flatten each piece into a large and thin circle, just like a pancake, but larger and thinner. Continually flour both sides so that it doesn’t stick. The flour also helps the roll not open up, but rather stick back together.
- Once it is rolled out nice and thin (as thin as you can get it, but not crazy thin), you’re ready to cook it.
- Place the pancake on a hot oiled frying pan on medium to medium high heat and cook eat side until nice and crisp and browned.
- It’s ready to eat as soon as it comes off the frying pan. You can keep it whole and people can just tear it up when eating it, or you can cut it into quarter slices. Enjoy! This goes really well with other dishes, but some people eat this as a main dish. My family eats this as a side dish.
A great scallion pancake is crunchy on the outside and tender and a bit chewy on the inside. My first experience with Cong You Bing (葱油饼), or scallion pancakes was in Shanghai a number of years ago. I was staying in one of the city's first boutique. Cut scallion pancake into wedges and serve as is or with your favorite dipping sauce. Start studying 葱油饼 Chinese Scallion Pancake.
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