Green Onion Pancakes / Cong You Bing – Recipe
Happy Pancake Day! Instead of a sweet recipe, this year I decided to make 葱油饼 cong you bing: Chinese spring onion pancakes.
I love the crispness of these, and they're so easy to make. My favourite way to eat them is with a little homemade chilli sauce made with chilli oil, black vinegar and soy sauce. Yum.
Check out my YouTube at a glance video to see how it's done:
Ready? Let's go.
Ingredients:
300g plain flour
1 tsp ground sea salt
170ml warm water
4 spring onions, finely chopped
Toasted sesame oil for the pastry
Peanut or vegetable oil for frying
Method:
1. Stir the flour and salt together in a large bowl, pour the water in and mix until it forms a smooth dough.
2. Knead for five minutes, cover with a damp tea towel or cling film, and let the dough rest for 30 minutes so the gluten relaxes.
3. Divide the dough into four pieces. Take one and roll into a thin disc, brush over some sesame oil, sprinkle over a portion of the spring onions, and roll up from top to bottom into a snake. Then roll the snake from left to right (or right to left) in a spiral, tucking the very end under the dough and pinching to seal.
4. Roll the spiral into a pancake shape, about 0.5mm thick, and shallow-fry in vegetable oil for about 5mins on each side or until golden and crisp. Remove and drain on kitchen paper, and repeat for the other three portions of dough.
5. Slice and serve with your favourite dipping sauce.
Enjoy, and have fun.
I love the crispness of these, and they're so easy to make. My favourite way to eat them is with a little homemade chilli sauce made with chilli oil, black vinegar and soy sauce. Yum.
Check out my YouTube at a glance video to see how it's done:
Ready? Let's go.
Ingredients:
300g plain flour
1 tsp ground sea salt
170ml warm water
4 spring onions, finely chopped
Toasted sesame oil for the pastry
Peanut or vegetable oil for frying
Method:
1. Stir the flour and salt together in a large bowl, pour the water in and mix until it forms a smooth dough.
2. Knead for five minutes, cover with a damp tea towel or cling film, and let the dough rest for 30 minutes so the gluten relaxes.
3. Divide the dough into four pieces. Take one and roll into a thin disc, brush over some sesame oil, sprinkle over a portion of the spring onions, and roll up from top to bottom into a snake. Then roll the snake from left to right (or right to left) in a spiral, tucking the very end under the dough and pinching to seal.
4. Roll the spiral into a pancake shape, about 0.5mm thick, and shallow-fry in vegetable oil for about 5mins on each side or until golden and crisp. Remove and drain on kitchen paper, and repeat for the other three portions of dough.
5. Slice and serve with your favourite dipping sauce.
Enjoy, and have fun.
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