chinese pancakes

Learn how to make easy flaky Chinese scallion pancakes without much fuss. This recipe gives you ultra-flaky and crispy result that you will find irresistible

Easy And Flaky Chinese Scallion Pancakes (Cong You Bing)

all-purpose flour (240 grams)

tsp salt

hot water + more as needed (about 150 ml)

green onion (the green parts only) (finely chopped)

Cooking oil (for frying the pancakes)

Tbsp bacon fat/chicken fat (melted (or use coconut oil

Tbsp all purpose flour (16 grams)

soy sauce

Tbsp rice vinegar (or use cider vinegar

Tbsp sesame oil

Tbsp red chili paste (optional)

Tbsp sugar

Easy and Flaky Chinese Scallion Pancakes (Cong You Bing)

Place all the ingredients for dipping sauce in a small saucepan and bring to a gentle boil and let the sugar melt. Set aside

Preparing the dipping sauce:

Mix the oil-flour paste ingredients together and set aside

Sift the all-purpose flour. Add salt. In a large mixing bowl, add hot water, start with 1/3 cups and continue to gradually add and stir until a dough ball comes together. Add a bit more water, teaspoon by teaspoon if it&#x27;s too dry. Continue until the dough ball comes together and no longer sticky. Cover and let rest for  at least 30 minutes or up to 2 hours if you have the time

Making the dough:

Divide the big dough into 8 equal pieces. Use a silicone pastry mat if you have one to roll the dough out or you can always smeal a bit of oil on your working surface to prevent sticking. I highly recommend it as you don&#039;t have to dust with more flour (which makes the pancakes tough). Working with one dough at a time and keep the rest cover so they won&#039;t dry out. Flatten each dough with a roller to form a circle or oval as thin as you can. If at any time you feel that the dough is not easy to roll out, rest it for 10-15 minutes and the gluten will relax and you can roll it out again

Brush the surface with a thin layer of the oil flour paste. Sprinkle about 1/8 of chopped scallion leaving about 1/2 inch off the edge

Roll the dough starting from the side near you to the other side and you end up with a log. Roll it again from the side to the other side, so it forms a pinwheel

Repeat with the rest of the dough and keep the pinwheels covered with a plastic wrap. They also have a chance to &quot;rest&quot; when you work on the others, this helps to roll them thin later

Each dough is rolled into pinwheels:

Take the first pinwheels you shaped earlier. Flatten with your palm and then use a rolling pin to gently roll it into 6-inch circle and about 1/8&quot; thick

Then place each pancake in between parchment paper to prevent sticking while working to flatten the rest. Repeat with the rest of the pinwheels

Flatten the dough into pancakes:

Preheat a non-stick skillet on high heat. Add about 2 Tbsp oil and then lower the heat to medium. Place the pancake on the pan and cook for about 1-2 minutes each side. The pancakes should have golden brown color. Do not overcook the pancake

Remove to a cutting board and use your two clean hands to &quot;fluff&quot; the pancakes on the edge several times, like you are clapping on the pancakes. You can also &quot;scrunch&quot; the pancakes with your clean hands. This action will help to &quot;separate&quot; the flaky layers, making it, even more, flakier and tearable. Continue to cook the rest of the pancakes and add oil as needed. Without a bit of oil, the pancakes will have dark spots like when you cook a piece of naan bread, and we don&#x27;t want that with this type of pancakes

Serve immediately with dipping sauce on the side. They tend to soften and won&#x27;t taste as good once they cooled down. You can reheat as instructed below

Cooking:

I usually use an air fryer at 350 F to reheat the crisp up the pancake again for about 5 minutes. You can put them in a toaster oven or regular oven to crisp them up too before serving

Reheating:

https://content.jwplatform.com/videos/J3ni72Dm.mp4

Learn how to make easy flaky Chinese scallion pancakes or green onion pancakes without much fuss. This recipe gives you an ultra-flaky and crispy result that you will find irresistible.

Easy Flaky Scallion Pancakes

These Mandarin Pancakes are incredibly simple to make! Requiring only 3 ingredients, these thin Chinese pancakes are perfect for a variety of dishes!

Mandarin Pancakes

all-purpose flour

water

tbsp sesame oil

Prep Dough:

Prep Dough: Combine the flour with boiling water in a large bowl and mix with a wooden spoon or chopsticks. Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as needed, about a tbsp at a time. Cover with a clean towel and let it rest for ½ hour.

Shape Pancakes:

Shape Pancakes: Shape the dough into a 16&quot; log. With a sharp knife, cut into into 1&quot; pieces, you should 16 equal size pieces. Roll out each piece so that it&#039;s about 2-inch in diameter. Brush the top of each round with sesame oil. Lay one round on top of the other, oiled sides together. Flatten the pair, so the two rounds stick together. Continue with remaining rounds, you should end up with 8 pairs.

Roll:

Roll: Roll each pair with a rolling pin, to create a thin pancake that&#039;s about 6 to 7 inch in diameter.

Cook Pancakes:

Cook Pancakes: In an ungreased cast-iron skillet or nonstick pan cook the pancakes one at a time, over medium-high heat. Cook the first side, until it starts to bubble and the dough starts to get light brown spots on the bottom, should take about 1 minute. Flip and cook for another 30 seconds on the 2nd side.

Finish &amp; Serve:

Finish &amp; Serve: Stack the pancakes on a plate and while the pancakes are still warm, separate each one. Take a pancake, find its seam and peel it into two pancakes.

Shou Zhua Bing is a deliciously wonderful cousin of the scallion pancake that translates to &quot;Hand grab pancake&quot; because you can easily pull apart the layers.

Shou Zhua Bing (Crispy Chinese Pancakes)

scallions ((white parts only; whole, not chopped))

star anise

Sichuan peppercorns

five-spice powder

salt

sesame seeds

scallions

Salt ((to taste))

In a small saucepan over low heat, add the oil. Throw in the scallion pieces, star anise, and Sichuan peppercorns. Keep the pan over low heat for about 10 minutes, until fragrant. Pick out all the spices, so you essentially have a pot full of spiced oil. Stir in the flour and five-spice powder to create a thin roux. Set it aside, and let it cool completely.

Make the flavored roux:

In a mixing bowl, combine the flour and salt. Make a well in the flour and add the boiling water. Mix with a fork or a pair of chopsticks. Gradually add the cold water and knead everything together to form a smooth dough ball. Cover with a damp cloth and let it rest for 30 minutes.

Make the dough:

Depending on the pancake size you want, divide the dough into 4-8 equal pieces. Lightly brush some oil on a clean work surface. Roll each piece of dough into a long rope, and then use a rolling pin to roll it flat. Brush a thin layer of the roux all over the dough, and then sprinkle it sparingly with sesame seeds, chopped scallion, and salt.

Start on one end and roll the dough up. Stand the roll upright and press it down with your palm. Lightly roll out the resulting circle until you get a pancake that’s between 1/4-1/2” thick. It’s ok of the outer edges break open a bit. Repeat for each pancake.

At this point, you can cook them, or freeze them by separating each pancake with a layer of plastic wrap or wax paper, and then putting them in a freezer bag. There’s no need for thawing when you want to cook them.

Assembly:

Heat a pan over medium heat and add a tablespoon or two of oil. Place the pancake in the pan. Once the bottom starts to turn a little golden, add two teaspoons of water to the sides of the pan (don’t pour the water on the pancake), and immediately cover with a lid. Cook 3 minutes. Uncover the pan, flip the pancake, and do the same steps with the other side.

To finish, uncover the lid again, turn up the heat slightly, and brown both sides while flipping the pancake occasionally. When it’s golden brown, use a pair of chopsticks to squeeze and pinch the pancake a couple times to loosen the layers (this step is optional), because you ideally want to see the layers when you hand-pull it apart. The cooked pancake should be crispy and slightly chewy.

To cook the pancakes:

Don't let your sourdough starter go to waste, use your discard to make this easy one bowl recipe for crispy, light and fluffy, savoury chive pancakes.

Savoury Chive Pancakes with Sourdough Starter

discard sourdough starter (approximately 1.5 cups)

cup water

1 egg

tablespoon olive oil

chives, chopped

vegetable oil oil

In a large mixing bowl, combine discard sourdough starter with water. Add egg and olive oil and whisk to combine. Add flour and stir well to combine. The dough should feel quite wet and soft. Let it rest for 30 minutes. A blend of flour and water provides fuel to feed your hungry starter, which makes the pancakes fluffy.

Add chives and salt into the batter and stir to combine.

Lightly grease a small non-stick frying pan with vegetable oil, or spray with a little cooking spray oil. Heat over medium heat for 1 minute, then pour 1/2 cup (110 grams) of the batter to the hot pan. Swirl the pan to spread the batter so that it covers the surface. This method gives the pancakes a thin, crusty texture.

Cook the pancake until golden brown, about one minute, and then flip to cook for other side for one more minute. Repeat with the remaining batter to make more pancakes. 

Cut pancakes into small triangle pieces using a pizza cutter or knife. Serve on its own or with a side of peanut butter dipping sauce, chilli dipping sauce, or hot sauce.

Sounds great! Would it be possible to replace the egg?

Do you have a recipe for the peanut butter dipping sauce?   I made these today and my family enjoyed them.  I used a peanut butter dipping sauce from another blog,  but would like to try your version as well.

You can have these quick and easy Chinese Scallion Pancakes cooking on the stove top within five minutes. Inspired by the method to make Western-style pancakes, I've adapted it to make Chinese savoury pancakes. The only tools required for these quick scallion pancakes is just one bowl and one skillet.

Quick Chinese Scallion Pancakes (Vegan)

sesame oil

oil (-

In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Set aside. &nbsp;

In the meantime, wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate out the layers. Mix into the batter.&nbsp;

Heat about 2 teaspoons of oil in large frying pan (I use one that is 10-inch / 25-cm) on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan.&nbsp;Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle (I use about 3/4 cup of batter for each pancake on a 10-inch pan).&nbsp;The batter will cook quickly on the hot pan, so just spread it around as much as you can.&nbsp;Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake.&nbsp;Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on a oil absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process.&nbsp;

Serve immediately.&nbsp;

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The most viewed chinese pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine