Chinese
Scallion Pancakes
Flaky cong you bing pan-fried in layered spirals until crisp, chewy, and fragrant with scallion oil.
4 servings · 55 minutes prep · 20 minutes cook
Ingredients
Main
- 2 1/2 cups all-purpose flour
- 3/4 cup water, boiling
- 1/4 cup water, cool
- 1 tsp kosher salt
- 1/3 cup avocado oil, for brushing and frying, divided
- 1 cup scallions, finely sliced
- 1 tsp flaky sea salt
Directions
Method
- In a mixing bowl, stir the all-purpose flour with the boiling water until shaggy. Add the cool water and kosher salt, then knead until smooth. Cover and rest for 30 minutes.
- Divide the dough into 4 pieces. Roll one piece into a thin rectangle, brush lightly with some of the avocado oil, and sprinkle with scallions and flaky salt.
- Roll the dough up into a tight rope, coil the rope into a spiral, tuck the end underneath, and flatten gently. Repeat with the remaining dough, oil, scallions, and salt, then rest the coils for 15 minutes.
- Roll each rested coil into an 8-inch pancake, using light pressure so the layers stay intact.
- Heat a large skillet over medium heat with a thin layer of the remaining avocado oil. Pan-fry each pancake until crisp, golden, and layered, 3-4 minutes per side. Drain briefly, cut into wedges, and serve hot.
