Cong You Bing is a Chinese pancake filled with sesame oil and scallions. It is made from a dough, unlike the American pancake made from a batter. It possibly originated in Northern China, where wheat is a common ingredient in the cuisine. Cong You Bing is often eaten as a street food or appetizer. In the United States, it is sometimes served with a soy-ginger dipping sauce.
I made these Chinese Scallion Pancakes three times before I could photograph them. The first two times, Chad and I ate each pancake hot off the skillet. There was not a single pancake leftover to photograph. I finally made them a third time while Chad was at work. The pancakes are rolled and twisted to create flaky layers filled with chopped scallions and sesame oil. I hand-mixed the dough the first two times and used the food processor the third time. Both methods create great results. These Chinese scallion pancakes are best warm the day they are made.
Cong You Bing (Chinese Scallion Pancakes)
Adapted from Seasaltwithfood
3 cups all purpose flour
pinch sea salt
1 cup hot water
1 tablespoon roasted sesame oil
7 scallions, chopped
1 teaspoon sea salt
In a large mixing bowl, combine the flour and salt. With the handle side of a wooden spoon, quickly mix in the hot water. Knead until a smooth dough forms, 3-5 minutes.
Divide the dough into 12 equal pieces. Flatten a piece into a rectangle, then roll as thin as possible. Brush with a layer of sesame oil. Sprinkle with some chopped scallions and a tiny pinch of salt. Roll the dough long side to long side. Roll again from one end to the other to shape the pancake like a snail, tucking in the end. Flatten the pancake again and roll into a thin circle. Repeat with remaining pieces of dough.
In a cast iron or heavy skillet, brush a little sesame oil and heat to medium heat. Once thoroughly heated, fry the pancakes on each side until golden brown, 30 seconds-1 minute per side.