Scallion Pancakes: Cong You Bing

scallion pancakes with dipping sauce: soy sauce, chili sesame oil, and sesame seeds

Making dumplings and other dishes often results in awkward amounts of leftover unleavened dough. These scallion pancakes are a quick, simple, and delicious way to use up dough or to enjoy instead of rice or bread! They’re cripsy, chewy, salty, and flavored with fresh green onions.

Scallion Pancakes: Cong You Bing
Prep Time: 20 mins
Cook Time: 20 mins
Yield: 12 pancakes

Ingredients
For dough:

• 360 g all-purpose flour
• 180-200 g warm water

For filling:

• 3-4 tbsp cooking oil
• Kosher salt
• 2 bunches scallions, thinly sliced

For frying:

• cooking oil
  
  

Directions

1. In a large bowl, add flour. Slowly add water, stirring with a pair of chopsticks into a shaggy dough, adding more or less if necessary.
2. Transfer to a lightly floured surface and knead into a very smooth ball. If it is resistant, let the dough rest under a clean towel for 10-15 minutes and knead again.
3. Rest dough for 30-60 minutes.
4. Turn dough out onto a lightly floured surface. Divide dough into 12 equal pieces.
5. Roll out one dough ball into a rectangle as thin as possible. Brush around 1 tsp of oil onto the dough and top with an even distribution of scallions and kosher salt.
6. From long-end to long-end, roll dough like a jelly roll into a thin cylinder. Then, from end to end, wind the roll onto itself like a coil. Repeat with all of the dough.
7. On a lightly floured surface, flatten each coil into a thin pancake, around 4 to 5 inches in diameter.
8. Heat cooking oil in a skillet over medium low heat. Cook on each side until golden brown and cooked through, around 4-8 minutes total depending on thickness.
9. Transfer to cooling rack and rest for 5 minutes before cutting and serving with sauce or meal.  

Per pancake (5 tbsp oil total): 163 calories: 23 g carbs; 6.5 g fat; 3 g protein