Cong Yu Bing Scallion Pancakes Recipes

SCALLION PANCAKES

Steps:

• Make the main dough: Slowly stir the hot water to the flour. Wait until cooled down and knead until it forms a smooth dough. Or knead the dough with a stand mixer for 5-7 minutes with low speed.
• Rest the dough: Cover with plastic wrapper or a wet cloth and rest for at least 30 minutes. So the gluten can be well rested and we can easily roll the pancake out.
• Make the oil-flour mixture: heat oil over medium fire and fry green onions until browned. Discard the green onion and keep the oil. Pour flour into a small bowl and stir in the hot oil slowly.
• Roll out the dough: Cut the dough into 4 equal portions and roll one portion out to a large rectangle wrapper. Sprinkle salt and top with a layer of oil-flour mixture and then another layer of chopped scallion.
• Roll-up the dough: Starting from the long end, roll the dough up like folding a hand fan. Slightly stretch and roll one side up to the middle and then the other side to the middle too. Overlay the two ends. Cover the dough and rest for 15 minutes or so. Repeat the process and finish all of the remaining portions. The former twos with more layers are assembled with the hand folding fan methods, while the two in the second line is made with simply roll up method.
• Roll each portion to a large pancake (around 5 inches in diameter). If you plan to cook the pancakes later, package each of them with an air-tight bag and freeze up for 1 week.
• Frying the pancakes: add around 3 tablespoons of oil in a pan and fry the pancakes until golden brown on one side (takes 3-4 minutes over medium fire), turn over the fry the another side for 3 minutes too. After turning over, slightly press the center of the pancake so they can be fried evenly.

CHUNG YUL BANG (SCALLION PANCAKES)

Steps:

• In a medium heatproof bowl, stir together the flour and sugar. Pour in the boiling water, quickly mixing everything together with a wooden spoon until the flour absorbs all the water. It will look a bit dry and flaky. Stir in the cold water. A dough should form and begin to pull away from the side of the bowl. If needed, add more cold water a teaspoon at a time. The dough should not be sticky, but dry to the touch.
• Dust a work surface with flour. Remove the dough from the bowl and knead until the dough is smooth and elastic, adding more flour if necessary, 3 to 5 minutes. Lightly cover the dough with a clean damp cloth or plastic bag and let it rest for 1 hour.
• Redust the work surface with flour and knead the rested dough for a few minutes, or until it is smooth. Divide the dough into four equal pieces and roll into balls. Cover three of them with the damp cloth or plastic, then use a floured rolling pin to roll the fourth into a 7-inch round. Cover the round with the damp cloth or plastic, then roll out the remaining three pieces, keeping any unused dough well covered while you work.
• Brush each round very lightly with the sesame oil and sprinkle each with 1/4 teaspoon salt and a quarter of the minced scallions. Tightly roll each circle into a fat rope, then tightly coil each rope so that it looks like a snail's shell, pinching the end of the rope into the bun so that it seals. Cover the rounds with the damp cloth or plastic wrap, and let them rest for 15 to 20 minutes.
• Redust your work surface with flour and roll each cake out with a floured rolling pin into a 7-inch round. Set aside to fry when the oil is ready. Or, refrigerate in an airtight container dusted with flour for up to 1 day. Let the chilled dough sit at room temperature for a few minutes before frying. You can also stack the rolled dough between parchment paper, wrap tightly in plastic, seal in a resealable plastic freezer bag and freeze for a few weeks. Unwrap and let them come to room temperature, about 15 minutes, before you fry them.
• Line a plate or baking sheet with paper towels. Heat the oil in a 14-inch flat-bottomed wok over medium until it is hot but not smoking. Working carefully, as the oil will spatter, add a scallion cake to the bottom of the pan using a metal spatula or tongs, and let it fry until golden brown on the bottom, just a minute or two. Carefully flip the cake over and fry until the other side is golden brown, 30 seconds to 1 minute more. As it fries, adjust the heat to maintain a steady sizzle and lightly press the center of the cake with a metal spatula to make sure the center is cooked through, being careful of oil spatters. Alternatively, heat 1 tablespoon oil in a large skillet over medium-high and pan-fry a round of dough until golden brown and cooked through, about 4 minutes. When the cake is done, transfer it to the paper towels and fry the three remaining cakes, adding 1 tablespoon oil per cake if pan-frying.
• Sprinkle the scallion cakes with a little more salt, cut them into 6 to 8 wedges, and serve them immediately.

CONG YU BING (SCALLION PANCAKES)

Steps:

• Process 2 cups flour and baking powder in a food processor. With motor running, add 2/3 cup cold water; process until dough forms (about 40 seconds).
• Transfer to a plate and set aside. Add remaining flour and salt to food processor, and with motor running, add 2/3 cup boiling water; process until dough forms (about 30 seconds).
• Return reserved dough to food processor. Pulse until both doughs come together (about 35 seconds). Transfer to a lightly floured work surface and knead until smooth (4 minutes). Transfer to a greased bowl, cover. Let sit at room temperature for 2 hours.
• Halve dough. Using a rolling pin, roll 1 dough half into a 10 inch x 20 inch rectangle. Brush with 1 tbsp canola oil and half the sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper.
• Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece and starting from one edge, coil piece horizontally tucking the end underneath.
• Using your hand, gently flatten coil into a disk. Using a rolling pin, flatten into a 5 inch circle.
• Repeat with remaining pieces and second dough half. Follow above instructions for the following ingredients: 1 tbsp canola oil, remaining sesame oil, scallions, chile flakes, and white pepper. Let pancakes sit for about 10 minutes.
• Heat oven to 200 degrees F. Heat 2 tsp canola oil in a 10 inch nonstick skillet over medium heat. Add 1 pancake to skillet. Cook, swirling skillet and turning once, until golden and crisp (about 10 minutes).
• Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining oil and pancakes. Cut into wedges to serve.

CONG YOU BING (SCALLION PANCAKE) RECIPE BY TASTY

Steps:

• In a large bowl, slowly add the water to the flour stirring with a wooden spoon until a dough forms.
• On a floured surface, knead the dough until it is soft and smooth.
• Making sure your work surface is floured, then cover the dough with a wet towel for 15-20 minutes.
• Cut the scallions into long thin strips and then cut the strips into small pieces.
• Flour a surface. Divide the dough into 4 pieces. Roll one of the pieces with a rolling pin until it is ⅛ inch thick.
• Pour 1 tbsp oil onto the rolled out dough. Spread it out. Salt generously. Add 1-2 Tbsp scallions and spread them out on top.
• Starting at the side closest to you, roll the dough into a log. Take one end of the log and twist it away from you while simultaneously twisting the other end toward you. The dough should want to form a circle.
• Coil the twisted log of dough into a small circle in the middle of the log and spiral the ends on top of their respective sides. Seal the ends of the log.
• Flatten the dough and roll it out with a rolling pin until it is ¼ inch thick.
• Place the pancake on a large frying pan over medium heat with ½ tsp of oil. Cook for about 5 minutes on each side until crispy and no longer appears or tastes like dough.
• Cut the pancake into 6 pieces. Enjoy while hot.