Green onion pancake or cong you bing is a famous and traditional Chinese street food. It is a savory flatbread with light crispy layers filled with chopped green onions. It is an ideal Chinese breakfast typically served with a soy-ginger tangy dipping sauce. Achieving the flaky layers of the pancake may look difficult but it is actually quite easy and enjoyable to make at home. The secret is rolling, resting, re-rolling and slow crisping of the dough. The best thing is you can make uncooked batches of the pancake and keep them frozen. Whenever you need simple and delicious green onion pancakes, just thaw them for a few minutes and cook just as you would freshly-made dough. These pancakes are perfect for breakfast, as a snack or as an appetizer.
Ingredients:
This recipe takes about 75 minutes to make. Serves 3 pancakes.
• 2 cups of all-purpose flour
• ¾ cup of boiling water
• 1 tsp kosher salt
• 5 green onions, chopped
• 1 tbsp Maldon sea salt flakes
• ½ cup of vegetable oil
Dipping Sauce:
• 2 tbsp soy sauce
• 2 tsp black vinegar
• 1 chili, chopped
Instructions:
Place all-purpose flour in a large mixing bowl.
Add salt and mix well.
Gradually add boiling water while stirring constantly with a spatula.
Transfer the dough mixture to a floured working surface.
Put some flour on your hands so the dough won’t stick when kneading.
Knead the dough for 5 to 8 minutes or until smooth.
Roll the dough into a ball, the cover with a damp kitchen towel.
Let the dough sit for 30 minutes.
While the dough is resting, prepare the dipping sauce.
Mix soy sauce, black vinegar, and chopped chili in a small bowl, then set aside.
Divide the dough into 3 equal portions.
Flatten each portion using the palm of your hand.
Then using a floured rolling pin, roll the dough out until paper-thin.
Lightly brush the surface of the dough with vegetable oil.
Sprinkle with chopped green onions and sea salt flakes on top.
Form the dough into a log by rolling one end of the dough inwards until you reach the other end.
Now roll the log from one end to another, inward, then tuck the end in the center underneath.
Once you’re done, cover the rolled dough clean kitchen towel and rest for another 10 minutes.
Gently flatten the dough using your palm.
Using a floured rolling pin, roll the dough out into a 7-inch diameter thin round.
Heat a non-stick pan over medium heat and brush the surface of the pan with vegetable oil.
Gently slide the dough into the pan and brown for 1 to 2 minutes.
Flip the pancake then brown the other side for 1 to 2 minutes.
Continue flipping the pancake 4 more times, brushing the surface with oil in between flips.
Before removing the pancake from the pan, gently squeeze the sides to fluff the layers.
Transfer the green onion pancake to a plate, then cool for a few minutes.
Cut the pancake into 8 triangles and serve with the dipping sauce.
Ideas And Tips:
You can use whole-wheat flour instead of all-purpose flour.
You can use chopped garlic chives, garlic paste, minced onion or roasted garlic to substitute green onions.
You can store uncooked pancakes in the freezer for up to a month. Put the uncooked pancakes in between layers of parchment paper or plastic wrap, then place them inside a large zip-lock bag. Thaw the frozen pancakes for 5 minutes before cooking.
images – https://www.youtube.com/watch?v=Iew9c7wDfgM
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