Dairy-Free Scallion Pancakes (Cong You Bing)
Flaky and savory scallion pancakes, a classic Chinese street food, carefully adapted to be dairy-free. Enjoy as a light lunch or snack.
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Boiling Water
- 0.5 cup Cold Water
- 1 bunch Scallions
- 4 tbsp Sesame Oil
- 1 tsp Salt
- 4 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 2 cups of All-Purpose Flour with the 1 cup of Boiling Water. Stir with a spoon until a shaggy dough forms. Then, gradually add the 0.5 cup of Cold Water and knead the mixture in the bowl until a smooth dough forms.
- 2Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for at least 30 minutes. This resting period helps to relax the gluten, making the dough easier to work with.
- 3While the dough rests, prepare the filling. In a small bowl, combine the 4 tablespoons of Sesame Oil with the 1 teaspoon of Salt. Finely chop the bunch of Scallions and add them to the sesame oil mixture. Stir to combine.
- 4Once the dough has rested, divide it into 4 equal portions. Lightly dust a clean, dry surface with a little flour. Take one portion of dough and roll it out into a thin rectangle, about 20.32 × 25.4 cm.
- 5Evenly spread about a quarter of the sesame oil and scallion mixture over the surface of the rectangle. Then, starting from one of the longer sides, tightly roll the rectangle into a log. Pinch the seam to seal.
- 6Gently coil the log into a spiral shape, tucking the end underneath the coil. Press down gently on the top of the spiral with your hand. Then, using a rolling pin, gently flatten the coiled dough into a round pancake, about 15.24 cm in diameter.
- 7Repeat steps 4 through 6 with the remaining 3 portions of dough. You will now have 4 scallion pancake spirals.
- 8Place a 25.4 cm skillet over medium heat. Add the 4 tablespoons of Vegetable Oil to the skillet. Once the oil is shimmering, carefully place one flattened pancake into the skillet. Cook for 3-4 minutes per side, until the pancake is golden brown and crispy on both sides. The pancake should sound crisp when poked.
- 9Remove the cooked pancake from the skillet and place it on a plate lined with paper towels to drain any excess oil. Repeat step 8 with the remaining 3 pancakes, adding a little more vegetable oil to the skillet if needed between batches.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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