Scallion Pancake Cong You Bing Recipes

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SCALLION PANCAKES



Scallion Pancakes image

Shanghai style scallion pancake

Provided by Elaine

Categories     Breakfast     staple

Time 1h10m

Number Of Ingredients 8

300 g all purpose flour ( ,2cups + 2 tbsp. )
170 g hot water ( ,1/2 cup + 3tbsp. )
⅓ cup vegetable oil
¼ cup AP flour
5 scallion whites
2 cups finely chopped green onion or scallion
salt for garnishing
oil for brushing and pan-frying

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.

Nutrition Facts : Calories 447 kcal, Carbohydrate 60 g, Protein 8 g, Fat 19 g, SaturatedFat 15 g, Sodium 36 mg, Fiber 2 g, ServingSize 1 serving

CONG YOU BING (SCALLION PANCAKE) RECIPE BY TASTY



Cong You Bing (Scallion Pancake) Recipe by Tasty image

Here's what you need: flour, lukewarm water, oil, scallions, salt

Provided by Sylvia Bank

Yield 8 servings

Number Of Ingredients 5

4 cups flour
1 ½ cups lukewarm water
¼ cup oil
⅓ cup scallions
salt, to taste

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.

Nutrition Facts : Calories 317 calories, Carbohydrate 54 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, Sugar 0 grams

CONG YOU BING (SCALLION PANCAKE) RECIPE



Cong You Bing (Scallion Pancake) Recipe image

This scallion pancake or Cong You Bing is a favorite staple food in China cooked to a tasty and crispy dish. You can choose your dipping sauce to pair.

Provided by Cody Jimenez

Categories     Pancakes

Time 35m

Yield 8

Number Of Ingredients 5

4 cups flour
1½ cups lukewarm water
¼ cup oil
⅓ cup Scallions
to taste salt

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 the work surface is floured, then cover the dough with a wet towel for 15 to 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 tablespoon of oil onto the rolled out dough. Spread it out. Salt generously. Add 1 to 2 tablespoons of scallions and spread them out on top.
  • Roll the dough into a log. Take one end of the log and twist it away while simultaneously twisting the other end. 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 teaspoon 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.

Nutrition Facts : Carbohydrate 55.03g, Fat 218.80g, Fiber 4.29g, Protein 8.29g, SaturatedFat 16.18g, ServingSize 8.00, Sodium 988.18mg, Sugar 0.00, UnsaturatedFat 138.02g

SCALLION PANCAKES (CONG YOU BING)



Scallion Pancakes (Cong You Bing) image

Scallion Pancakes (Cong You Bing) is a kind of specialty snacks and very popular in northern China.

Provided by Maggie

Categories     Snack

Time 1h10m

Number Of Ingredients 5

250g flour
140g boiled water
1/3 teaspoon salt
vegetable oil
1 green onion

Steps:

  • Mix flour and salt in a large bowl. Slowly pour the boiled water into the flour and mix them with a chopstick until the flour becomes cotton batt shape.
  • Cool it for a while. And then, knead it until the surface becomes smooth, or you can pop it into your bread machine to knead for 10 minutes.
  • Wrap the dough in plastic wrap and place it at room temperature for 30 minutes.
  • Transfer the dough to the working surface and evenly divide the dough into 5 portions.
  • Take a small dough and roll it with a rolling pin. (The rest should be covered with plastic wrap to prevent moisture loss.) Then, brush a layer of oil on the dough cake and sprinkle with chopped green onion.
  • As shown in the figure, the dough cake is rolled up from both sides, and then the two sides are put together into strip shape.
  • Grab the ends and pull the dough to make it thinner. Then roll up from the two ends to the middle.
  • Press the rolled dough together, and then cover with plastic wrap and let stand for 10 minutes.
  • Roll the dough into a cake with a rolling pin (be careful not to be too thin)
  • Heat the oil in a cold pan and fry the dough cake under medium heat for a while. Turn the onion cake over and continue frying it until both sides become golden.

Nutrition Facts : Calories 372 kcal, ServingSize 1 serving

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

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 a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 pancakes (1/4 cup sauce).

Number Of Ingredients 13

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

Steps:

  • 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, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 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 into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself 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. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

CONG YU BING (SCALLION PANCAKES)



Cong Yu Bing (Scallion Pancakes) image

This recipe is from Chef Martin Yan for a dish enjoyed throughout China and typically served at breakfast or as a substantial snack during the day.

Provided by Member 610488

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups flour, plus more
1 tablespoon baking powder
2/3 cup ice-cold water
1 tablespoon kosher salt
2/3 cup boiling water
1/3 cup canola oil
2 tablespoons toasted sesame oil
1 1/2 cups scallions, thinly sliced
1 teaspoon crushed red chile flakes
1 teaspoon white pepper

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.

Nutrition Facts : Calories 460.7, Fat 17.5, SaturatedFat 1.7, Sodium 1351.5, Carbohydrate 66.3, Fiber 3, Sugar 0.8, Protein 9.1

CRISPY SCALLION PANCAKES



Crispy Scallion Pancakes image

Also known as "cong you bing", this savory flatbread is made by layering dough with oil and thinly sliced scallions and then frying to give a crispy exterior, but slightly chewy, interior. Serve them plain, or with your favorite Asian dipping sauce.

Provided by Kim's Cooking Now

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 7

2 ¼ cups all-purpose flour
¾ teaspoon salt
½ cup boiling water
¼ cup cold water
3 tablespoons melted chicken fat
1 cup thinly sliced scallions
½ cup vegetable oil for frying

Steps:

  • Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
  • Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
  • Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
  • Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

Nutrition Facts : Calories 375 calories, Carbohydrate 55.6 g, Cholesterol 8.2 mg, Fat 13.1 g, Fiber 2.6 g, Protein 7.7 g, SaturatedFat 3.3 g, Sodium 442.9 mg, Sugar 0.8 g

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From pinterest.ca


CHINESE SCALLION PANCAKES (CONG YOU BING)
Knead the dough with your hands until smooth but soft, 5 to 8 minutes. Shape the dough into a ball. Place the dough in a large bowl lightly greased with oil, making sure the entire surface of the dough is coated with oil. Cover with a damp cloth or cling film and let …
From asianfoodfiesta.com


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