Appetizer: China – 葱油饼 ➤ Cong You Bing (Scallion Pancakes)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (250 g) all-purpose flour  
- 3/4 cup (180 ml) boiling water  
- 2 tbsp (30 ml) cold water, as needed  
- 1 tsp (6 g) kosher salt, divided (about 1/2 tsp for dough, 1/2 tsp for sprinkling)  
- 2 tbsp (30 ml) vegetable oil for dough (plus 1–2 tbsp / 15–30 ml for rolling)  
- 1 tbsp (15 ml) toasted sesame oil, divided (1 tsp for dough optional, remainder for brushing)  
- 4 scallions (about 2 oz / 60 g), thinly sliced (green and white parts separated)  
- 2–3 tbsp (30–45 ml) vegetable oil for pan-frying, plus more as needed  
- Optional dipping sauce: 3 tbsp (45 ml) light soy sauce, 1 tbsp (15 ml) black vinegar, 1 tsp (5 ml) toasted sesame oil, 1/2 tsp (2.5 g) sugar, 1 small garlic clove minced (about 3 g), pinch red pepper flakes

Instructions

1. In a large bowl, combine the flour and 1/2 tsp (3 g) of the salt. Slowly pour in the boiling water while stirring with a wooden spoon or chopsticks until the mixture comes together into coarse clumps.  
2. Add the cold water 1 tbsp (15 ml) at a time if dough feels too dry. When cool enough to handle, knead on a lightly floured surface until smooth and elastic, about 5–7 minutes. Shape into a ball.  
3. Lightly oil the surface of the dough with 1 tsp (5 ml) vegetable oil, cover with a damp towel or plastic wrap, and let rest for 20–30 minutes to relax the gluten.  
4. Meanwhile, prepare the scallions: thinly slice the green and white parts separately. Mix the sliced scallions with the remaining 1/2 tsp (3 g) salt and 1 tbsp (15 ml) toasted sesame oil; set aside. If making dipping sauce, combine sauce ingredients in a small bowl and adjust seasoning.  
5. Divide the rested dough into 4 equal pieces. Working with one piece at a time (keep others covered), roll a piece into a thin rectangle about 8–9 inches long using a lightly oiled surface and an oiled rolling pin to prevent sticking. Brush a thin film of vegetable oil (about 1/2 tbsp / 7 ml) or sesame oil over the surface. Sprinkle a generous portion of the scallion mixture over the dough, concentrating whites toward the center and greens distributed.  
6. Starting from the long edge, roll the rectangle tightly into a log. Coil the log into a round snail shape (spiral), tucking the tail underneath. Press gently to flatten, then use your palm to slightly pat it down. Repeat with remaining pieces.  
7. Lightly roll each coil into a 5–6 inch pancake, taking care not to press so hard that layers seal completely; you want visible layers. Dust with a little flour if needed.  
8. Heat a 10–12 inch cast-iron skillet or heavy frying pan over medium heat. Add about 1 tbsp (15 ml) vegetable oil and swirl to coat. Fry pancakes one or two at a time (do not crowd), 2–3 minutes per side until deep golden brown and crispy, pressing gently with a spatula for even contact. Add more oil between pancakes as needed.  
9. Transfer cooked pancakes to a paper-towel-lined plate and let rest 1–2 minutes to finish crisping. Slice into wedges and serve hot with the dipping sauce and the red-braised beef to soak up the sauce.