Recipe of Homemade Cong You Bin (Scallion Pancake)

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, cong you bin (scallion pancake). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

An informative guide to making scallion pancakes. This recipe shows you how to make them flaky, tasty and crispy. Dipping sauce suggestions are also provided. Scallion pancakes (Cong You Bing, 葱油饼) are a very popular staple food in China.

Cong You Bin (Scallion Pancake) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Cong You Bin (Scallion Pancake) is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have cong you bin (scallion pancake) using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cong You Bin (Scallion Pancake):

1. Get 2 cups AP flour
2. Get 2/3 cups water
3. Take Vegetable oil, for drizzling
4. Take 1 cup Scallion or spring onion, cut into small pieces
5. Get to taste Salt
6. Get Dipping sauce
7. Get 1/4 cup vinegar
8. Get 1/4 cup low sodium soy sauce
9. Make ready 1 tbsp grated garlic and ginger
10. Prepare 1-2 tbsp chili garlic oil (or as preferred)

Scallion pancake, 蔥油餅(Cōng Yóu Bǐng), tastes more like India's paratha than American pancakes. There are two types of scallion pancakes, one's flat, the other is thicker with even more scallion than the flat version. Scallion pancakes, or 'cong you bing' in Chinese, take the flavor of green onions to a new, mouthwatering dimension in the form of these fun flatbreads. Here's what you need: flour, lukewarm water, oil, scallions, salt.

Instructions to make Cong You Bin (Scallion Pancake):

1. Gradually mix water into all-purpose flour. The resulting mixture will be a bit sticky.
2. Knead for 3-4 solid minutes. Then cover with cling wrap or cloth and rest for 30 minutes.
3. Once rested, Knead again for 2 minutes. You will notice that the dough is smoother and a little bit elastic by then.
4. Divide the dough into four portions. Dust the table and the rolling pin with flour and roll out one portion of the dough into a rough rectangle about 1 mm thin. Remember that the thinner the dough is, the flakier it will be.
5. Once rolled out, rub some oil on one side and season with a salt. Place the chopped scallion and out the dough and its scallion filling into a log. Try to make it tight as possible.
6. From a log shape, coil it around itself so it looks like a snail shell. Pinch the end to get it to stick.
7. Flatten out the now snail-shaped dough and roll out to a thinner disk. The thinner the disk is, the crunchier it will be. Do the same for the rest of the dough.
8. Add a little oil in a non-stick pan and fry the disk until browned on one side. Flip and fry the other side.
9. Cut into quarters and serve with a dipping sauce of chili oil, choice of vinegar, light sodium soy sauce, and grated garlic and ginger.

Scallion pancakes, or 'cong you bing' in Chinese, take the flavor of green onions to a new, mouthwatering dimension in the form of these fun flatbreads. Here's what you need: flour, lukewarm water, oil, scallions, salt. Cut the scallions into long thin strips and then cut the strips into small pieces. A great scallion pancake is crunchy on the outside and tender and a bit chewy on the inside. Loaded with scallions and redolent of toasted sesame oil, it makes for a great appetizer, snack, or meal on the go.

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