{"id":2517,"date":"2018-10-26T07:00:10","date_gmt":"2018-10-25T23:00:10","guid":{"rendered":"http:\/\/fd5.b5b.myftpupload.com\/?p=2517"},"modified":"2024-11-29T08:01:15","modified_gmt":"2024-11-29T00:01:15","slug":"chinese-scallion-pancakes","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/chinese-scallion-pancakes\/","title":{"rendered":"Scallion Pancakes (Cong You Bing)"},"content":{"rendered":"\n

Scallions pancake (green onion pancake or Cong You Bing) <\/strong>is one of the famous and traditional Chinese street foods and the ideal Chinese breakfast<\/a>. Those crispy and aroma pancakes are available all around China and it is the top star among Asian pancakes. Making your own scallion pancake at home is easy and enjoyable with this simplified recipe. My scallion pancake recipe is a simplified version so you can make it with the simpler steps, yet creating satisfying results. <\/p>\n\n\n\n

\"scallion<\/figure>\n\n\n\n

What’s Scallion pancake<\/h2>\n\n\n\n

Chinese Scallion Pancake<\/strong> is a popular Chinese street food, a breakfast pancake with a lovely crispy shell and soft inside. The are some other names for the pancake, the Chinese name is Cong You Bing<\/strong> (\u8471\u6cb9\u997c), sometimes called green onion pancake<\/strong>. Scallion Pancakes are made with flour, oil, and chopped scallions or green onions. <\/p>\n\n\n\n

It is widely loved because of the strong aroma of scallions or in mainland China, we use green onions. I know that many Chinese restaurants in the world provide this lovely pancake. However, making some at home is a nice experience. Only with simple and everyday ingredients, we can make our own extremely aromatic scallion pancakes. In China, there are, actually, several types of scallion pancakes. <\/p>\n\n\n\n

\ud83d\udcd6Versions of pancake<\/h2>\n\n\n\n

In northern provinces, scallion pancake (this version) is thinner, chewy<\/strong>, and with less oil. Those pancakes are usually made in very large pieces around 30 cm in diameter and sold by weight after cutting into small pieces.<\/p>\n\n\n\n

In Southern China, for example, Shanghai, scallion pancakes are thicker and fried with a larger amount of oil <\/strong>and creating an even more crispy shell and softer inner part. <\/p>\n\n\n\n

For chive lovers, you can also use chive to replace scallion to make a lovely chive pancake. <\/p>\n\n\n\n

\"scallion<\/figure>\n\n\n\n

Why this recipe<\/h2>\n\n\n\n

I use limited steps to make the scallion pancake, it is the easiest way. I have tested several versions and find this one is the easiest method but still creates a lovely combination of the crispy<\/strong>, flaky shell and a soft inside. We don’t use any oil mixture (\u6cb9\u9165) for this recipe. <\/p>\n\n\n\n

More thought about the oil <\/h2>\n\n\n\n

Traditionally scallion pancakes are made with animal fat like pork lard<\/a> because animal fat usually has a strong aroma which can give the pancakes their unique flavor. <\/p>\n\n\n\n

However, you can make them with other oils like neutral vegetable oil to make scallion pancakes much easier to prepare and vegan-friendly. <\/p>\n\n\n\n

How to make scallion pancake dough<\/h2>\n\n\n\n

In order to make the pancake chewy but still easy to cook, I use both hot boiling water and cold water. Hot boiling water dough (\u70eb\u9762) is soft when well cooked, while cold water dough (\u51b7\u9762) produces a chewier texture. It is a good combination to keep a balance.
I suggest using only the green part of the scallion or green onion. If you want to use the white part too, finely chop them. <\/p>\n\n\n\n

\"scallion<\/figure>\n\n\n\n
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\ud83d\udcadCook’s Note<\/h2>\n\n\n\n
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  1. In order to make the pancake chewy but still easy to cook, I use both hot boiling water and cold water. Hot boiling water dough (\u70eb\u9762) is soft when well cooked, while cold water dough (\u51b7\u9762) produces a chewier texture.<\/li>\n\n\n\n
  2. I suggest using only the green part of the scallion or green onion. The hard white part usually pierces the wrapper.<\/li>\n\n\n\n
  3. It is quite important to rest the well-shaped pancake just before the last rolling out.<\/li>\n\n\n\n
  4. In every step of this recipe, cover your single dough with a wet cloth or a plastic wrapper to prevent drying out.<\/li>\n\n\n\n
  5. If you want to create multiple layers inside, try to stretch the final log as long as possible before rolling back to form the snail shape. <\/li>\n\n\n\n
  6. Shanghai version <\/a>also calls for a flour and oil mixture to create multiple layers. But oil is enough for quick home-cooking scallion pancakes. <\/li>\n<\/ol>\n<\/div><\/div>\n\n\n\n
    \"scallion<\/figure>\n\n\n\n
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    \ud83e\udd58Ingredients<\/h2>\n\n\n\n