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Chinese Scallion Pancakes

 Chinese Scallion Pancakes
Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap in foil and reheat in the oven. —Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 35 min. + standing Cook: 5 min./batch


  • 3 cups all-purpose flour
  • 1-1/3 cups boiling water
  • 4 teaspoons sesame oil
  • 6 green onions, chopped
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon crushed red pepper flakes


  • Place flour in a large bowl; stir in boiling water until dough forms
  • a ball. Turn onto a floured surface; knead until smooth and elastic,
  • about 4-6 minutes. Place in a large bowl; cover and let rest for 30
  • minutes.
  • Divide dough into eight portions; roll each portion into an 8-in.
  • circle. Brush with 1/2 teaspoon sesame oil; sprinkle with heaping
  • tablespoon of green onion and 1/8 teaspoon salt. Roll up jelly-roll
  • style; holding one end of rope, wrap dough around, forming a coil,
  • pinching to seal. Flatten slightly. Roll each coil to 1/8-in.
  • thickness.

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Chinese Scallion Pancakes (continued)

Directions (continued)

  • In a large skillet, heat 1 tablespoon canola oil. Cook pancakes, one
  • at a time, over medium-high heat for 2-3 minutes on each side or
  • until golden brown.
  • Meanwhile, in a small bowl, combine sauce ingredients. Serve with
  • pancakes. Yield: 8 pancakes (1/4 cup sauce).
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.