Matt Xiaxiang
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Main dishesSpring onion pancakes (cong you bing)
Posted: 16/10/2024Updated: 16/10/2024
Made with dough rolled and folded with finely chopped spring onions.
Chinese spring onion pancakes are often served with soy sauce or a dipping sauce made from soy, vinegar, and chilli oil. It can be enjoyed as a snack, appetiser, or a side dish alongside congee, dumplings, or stir-fries. Some also eat it with a light soup or pair it with a hearty meal like braised meats.
Ingredients
Servings
- 400 grams Plain flour
- 200 millilitres Water
- 1 teaspoon Salt
- 4 Spring onions
- 1 tablespoon Chinese five spice
- Sesame oil
- 1 tablespoon Neutral oil
Instructions
- In a mixing bowl, add flour and salt. Gradually pour in the boiling water, stirring with chopsticks until the dough begins to form. Knead the dough until it becomes smooth and elastic. Cover with a damp cloth and let it rest for about 30 minutes.
- Divide the dough into 4 pieces and form into a ball. Roll each ball into a rectangle.
- Slice the spring onions into fine pieces.
- Brush some of the sesame oil on each sheet of dough. Sprinkle the Chinese five spice and finely chopped spring onions evenly across each sheet.
- Roll the dough into a cylinder, then coil it into a spiral. Flatten the spiral gently into a round pancake about 1cm thick.
- Heat oil in a pan over medium heat with a neutral oil. Fry each pancake for 2-3 minutes on each side, until golden brown and crispy. Remove from the pan and let them drain on paper towels.
My notes
Cooking tips
- Heat the pan until it is hot: Heat the oil until hot. This is important as otherwise the dough is prone to soak up more oil resulting in a greasy taste.
- Cooking time: Depending on the thickness of the pancake adjust the cooking time.
- Amount of sesame oil: Be careful with the amount of sesame oil used as too much can cause the dough to become weak and tear.
Storage instructions
- Refrigeration:Store cooked scallion pancakes in an airtight container in the fridge for up to 3 days. Place a layer of parchment paper between each pancake to prevent sticking.
- Freezing: You can freeze the pancakes either cooked or uncooked. If uncooked, freeze them in a single layer on a tray first, then transfer them to a freezer bag. Cooked pancakes can be wrapped tightly in plastic wrap or stored in a freezer-safe container. They can be frozen for up to 2 months.
Re-heating instructions
- Stove: For the crispiest results, re-heat the pancakes in a dry pan over medium heat for 2-3 minutes on each side. This will help them regain their crunchy texture. Cook straight from frozen following the same cooking instructions if uncooked when frozen.
Nutrition and dietary facts
Vegan, Dairy-free
(Per serving) Calories: 483kcal (21%), Protein: 10.7g (18%), Fat: 17.9g (22%), Saturated fat: 2.5g (17%), Carbohydrates: 72.3g (26%), Sugars: 0.8g (3%), Fibre: 3.2g (11%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.