Homestyle Scallion Pancakes (Cong You Bing)
家常葱油饼 柔软多层 凉了也不硬 附细节视频详解 · northern cuisine
This homestyle scallion pancake recipe uses a combination of boiling water and cold water to create a tender, pliable dough. Key tips from the author: flours absorb water differently, so add water gradually - the dough should end up on the soft side. Rest the dough fully, or it will tear when rolled. Rest the shaped pancakes another 10 minutes before the final rolling so they do not shrink back. Use enough oil in the pan, cook over medium heat (not lower), and keep the lid on - all important for a soft pancake. Leftovers stay soft under a food cover; simply reheat before eating.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
Contains:Wheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 455(Main ingredients only; seasoning not counted)
- Protein (g)
- 12.9(Main ingredients only; seasoning not counted)
- Fat (g)
- 1.2(Main ingredients only; seasoning not counted)
- Carbs (g)
- 95.4(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 262.9(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
17.64 oz
salt盐
0.11 oz
8.82 oz
Steps
- 1
Step 1
Combine the flour and salt, then pour in the boiling water to scald the flour, followed by the cold water. Knead into a smooth dough.
✅ Done when: The dough comes together into a smooth, soft ball with no dry flour left.
- 2
Step 240 min
Divide the dough into 10 equal portions, brush the surfaces with oil, cover with plastic wrap, and let rest for 40 minutes.
✅ Done when: After 40 minutes of covered rest, the dough portions feel relaxed and pliable.
- 3
Step 3
Mix one spoonful of flour with two spoonfuls of cooking oil to make a thin oil paste; set aside.
✅ Done when: The mixture is smooth and pourable, a thin oil-flour paste with no dry lumps.
- 4
Step 4
Once rested, roll each portion into a large thin sheet, spread with the oil paste, and sprinkle with salt and chopped scallions.
✅ Done when: The sheet is rolled large and thin, evenly coated with oil paste and topped with salt and scallions.
- 5
Step 510 min
Fold both ends of the sheet inward, then fold in half again. Coil it up from one end, tucking the tail underneath, and rest for another 10 minutes. Finally, roll it out into a flat pancake.
✅ Done when: After the 10-minute rest, the coiled dough rolls out into a pancake without shrinking back.
- 6
Step 6
Medium heat
Place the pancake in a preheated, oiled pancake griddle or skillet, brush the top with oil to lock in moisture, cover with the lid, and cook over medium heat. Remove once both sides have changed color.
✅ Done when: Both surfaces of the pancake show golden-brown spots and it is cooked through.