Taiwanese Scallion Pancake (Cong You Bing) with Plant-Based Protein

Ingredients

• 2 cups All-purpose flour
• 1 cup Boiling water
• 1/2 cup Cold water
• 1 teaspoon Salt
• 1/4 cup Vegetable oil
• 1 tablespoon Sesame oil
• 1 cup Scallions
• 1/2 cup Plant-based ground protein
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1/2 teaspoon Sugar
• 1/4 teaspoon White pepper

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and the 1 teaspoon of salt. Pour in the 1 cup of boiling water and stir with a spoon until a shaggy dough forms. Gradually add the 1/2 cup of cold water while kneading the dough in the bowl until it becomes smooth.
2. 2Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
3. 3While the dough rests, prepare the filling. Heat a large skillet (e.g., 10-inch or 12-inch) over medium-high heat (approximately 375°F / 190°C). Add the 1/4 cup of vegetable oil. Add the 1/2 cup of plant-based ground protein and cook for 5-7 minutes, breaking it up with a spoon, until it is lightly browned and cooked through.
4. 4Add the 1 cup of scallions to the skillet and stir-fry for 1 minute until they become fragrant. Stir in the 2 tablespoons of soy sauce, the 1 tablespoon of sesame oil, the 1/2 teaspoon of sugar, and the 1/4 teaspoon of white pepper. Continue to cook for 1 minute, stirring constantly, until the sauce has thickened slightly. Remove the skillet from the heat and set the filling aside to cool slightly.
5. 5Once the dough has rested, divide it into 4 equal portions. On a clean, dry surface, roll each portion with a rolling pin into a thin circle, approximately 8 inches (20 cm) in diameter.
6. 6Evenly spread one-quarter of the prepared scallion and plant-based protein filling over the surface of each rolled-out dough circle, leaving a small border (about 1/2 inch or 1 cm) around the edge.
7. 7Starting from one edge, tightly roll up each filled dough circle like a jelly roll. Then, take each rolled-up piece and coil it into a spiral shape, tucking the end underneath. Gently flatten each spiral with a rolling pin to a thickness of about 1/2 inch (1.25 cm).
8. 8Heat a lightly oiled large skillet or griddle over medium heat (approximately 350°F / 175°C). Cook each pancake for 3-4 minutes per side, until it is golden brown and crispy. You should see a golden-brown color on both sides and hear a gentle sizzle as it cooks. Repeat with the remaining pancakes.
9. 9Serve the pancakes immediately. The 1 tablespoon of rice vinegar can be served alongside as a dipping sauce.

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