Chinese Scallion Pancakes Recipe

4.5 6 5
Chinese Scallion Pancakes Recipe
Chinese Scallion Pancakes Recipe photo by Taste of Home
Publisher Photo

Chinese Scallion Pancakes Recipe

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4.5 6 5
Publisher Photo
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. —Jenni Sharp, Milwaukee, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + standing Cook: 5 min./batch
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + standing Cook: 5 min./batch

Ingredients

  • 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
  • DIPPING SAUCE:
  • 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

Directions

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 1 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.
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).
Originally published as Chinese Scallion Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p99

  • 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
  • DIPPING SAUCE:
  • 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
  1. 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.
  2. Divide dough into eight portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 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.
  3. 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.
  4. Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes. Yield: 8 pancakes (1/4 cup sauce).
Originally published as Chinese Scallion Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p99

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Linda User ID: 9234911 271851
Reviewed Aug. 16, 2017

"Just to clarify, can you cook the pancakes and then chill in fridge. Reheat in oven for how long? Are they covered in oven?"

MY REVIEW
I_Fortuna User ID: 8342880 266154
Reviewed May. 20, 2017

"I love these. These also go great with certain Chinese foods that have a lot of sauce like Mapo Tofu."

MY REVIEW
vlizzle User ID: 4596334 265055
Reviewed Apr. 23, 2017

"This is perfection! Simple recipe, few ingredients, and easy to make. The sauce is to die for perfect as well - just make it ahead of time to allow the flavors to meld."

MY REVIEW
KristineChayes User ID: 1441542 262097
Reviewed Mar. 5, 2017 Edited Mar. 6, 2017

"Tasty! Very good Dipping Sauce, easy to make."

MY REVIEW
justmbeth User ID: 1196484 260868
Reviewed Feb. 6, 2017

"Surprisingly good with so few ingredients. Good alternative to egg rolls as a side for stir-fry. The sauce is a must, a little goes a long way."

MY REVIEW
LeeBrownlee User ID: 8563968 234261
Reviewed Oct. 9, 2015

"Great recipe. Just like the scallion pancakes we get from our favorite Chinese recipe in Manhattan. I need to roll them out a little thinner as they puff up a little when they hit the pan. That was my error. The pancakes are perfect. Thank you."

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