Scallion Pancakes

Scallion Pancakes, or Cong You Bing, are a popular Chinese street food that is crispy on the outside and chewy on the inside, with savory layers of green onions throughout. These flaky pancakes are made from a simple dough, rolled out with finely chopped scallions, and pan-fried to perfection. The dough’s layering technique creates a delightful texture, making each bite a delicious balance of crispiness and tenderness. Whether served as a snack, appetizer, or side dish, these pancakes are irresistibly tasty and best enjoyed with a dipping sauce like soy or sesame.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1/4 cup sesame oil (or vegetable oil), for brushing
• 1 bunch scallions, finely chopped
• 1/2 teaspoon salt
• 1/4 cup vegetable oil, for frying

For the Dipping Sauce:

• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar (optional)
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Make the dough: In a large bowl, combine the flour and hot water. Stir until the mixture comes together to form a rough dough. Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the filling: While the dough is resting, chop the scallions and prepare the sesame oil for brushing.
3. Roll out the pancakes: Divide the dough into 4 equal pieces. Take one piece of dough and roll it into a thin circle (about 8 inches in diameter). Brush the surface with a thin layer of sesame oil, sprinkle with salt, and evenly distribute a handful of chopped scallions over the dough.
4. Layer the dough: Roll the dough up tightly into a log, then coil the log into a spiral. Flatten the spiral gently with your hand, then roll it out again into a thin pancake (about 6 inches in diameter). Repeat with the remaining dough.
5. Fry the pancakes: Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. Fry each pancake for 2-3 minutes per side, until golden brown and crispy. Add more oil as needed for each pancake.
6. Make the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, and sesame seeds.
7. Serve: Cut the scallion pancakes into wedges and serve hot with the dipping sauce on the side.

These scallion pancakes are crispy, savory, and full of flavor, making them a perfect accompaniment to any meal or a delicious snack on their own!