Scallion Pancakes (Cong You Bing, 葱油饼)

Method18 steps

1. 1

   Step 1: Put the dough flour (250 g) in a heatproof bowl. Carefully stir in the 160 g hot water with chopsticks until no loose flour remains. When cool enough to handle, bring together by hand into a rough dough. It should be soft but not sticky; add a little additional hot water only if needed for your flour.

   Uses 250 g all-purpose flour for the dough · 160 g hot water for the dough · Additional hot water, only if needed to adjust the dough

2. 2

   Step 2: Cover the warm dough tightly with cling film and let it rest for 15 minutes. Prepare the filling while it rests.

   Rest dough · 15 minUses Mixed hot-water dough

3. 3

   Step 3: Mix the melted lard (2 tbsp), filling flour (2 tbsp), ground Sichuan pepper (¼ tsp) and salt (¼ teaspoon) into a smooth paste. If choosing the author’s coconut-oil alternative, use it in place of the lard at the same measure.

   Uses 2 tbsp melted lard for the filling · 2 tbsp all-purpose flour for the filling · ¼ tsp ground Sichuan pepper · ¼ teaspoon salt

4. 4

   Step 4: Uncover the rested dough and knead until very smooth. Rub a thin layer of coating oil over the dough and work surface.

   Uses Rested dough · Cooking oil, enough for a thin coating on the dough and work surface

5. 5

   Step 5: Roll the dough into a thin rectangle, about 43 cm by 33 cm (17 inches by 13 inches).

   Uses Smooth coated dough

6. 6

   Step 6: Spread the prepared filling paste over the dough. Keep a small piece of chopped scallion (40 g) aside for testing the frying oil, then sprinkle the rest over the filling.

   Uses Rolled dough rectangle · Prepared filling paste · 40 g finely chopped scallions

7. 7

   Step 7: Starting at a short side, loosely roll the filled dough into a rope; avoid compressing the layers.

   Uses Filled dough rectangle

8. 8

   Step 8: Choose one shape for the whole batch: for 4 thick pancakes, cut the rope into 4 equal cylinders, stand each on a cut end, press down and roll to about 13 cm / 5 inches across and ½ cm thick. For 3 thin pancakes, divide the rope into 3 equal pieces and roll each as thin as possible, about 23 cm / 9 inches across.

   Uses Filled dough rope

9. 9

   Step 9: For cooking later, freeze the shaped uncooked pancakes immediately with parchment between each one, packed in sealed freezer bags. Cook directly from frozen using the following pan-frying method. For frozen thick pancakes, add a little water after placing them in the hot pan and before covering; allow the water to evaporate and cook the centres through.

   Uses Shaped uncooked pancakes · A little water for cooking frozen thick pancakes (optional)

10. 10

    Step 10: Heat the frying oil in a skillet over high heat until hot; the reserved scallion piece should sizzle when added. Use the 1 tbsp allowance across the batch, sharing it among panfuls if making thin pancakes.

    Uses Oil as needed from the 1 tbsp frying allowance · Reserved scallion piece for testing the oil

11. 11

    Step 11: Reduce the heat to medium and put in either fresh shaped pancakes or frozen pancakes, top side down. Four thick pancakes can fit together in a 28 cm / 11 inch pan; cook thin pancakes one at a time. If cooking frozen thick pancakes, add a little water as described above and cover promptly.

    Uses Fresh shaped pancakes for this panful, if cooking fresh · Frozen pancakes for this panful, if cooking from frozen · Heated frying oil · A little water for cooking frozen thick pancakes (optional)

12. 12

    Step 12: Cover the pan and cook until the first side is golden brown, about 2 minutes for fresh thick pancakes. Check thin pancakes sooner and let frozen pancakes cook longer as needed. Adjust the heat so the surface browns without burning.

    Check first pancake face · 2 minUses Pancakes cooking on the first face

13. 13

    Step 13: Flip the pancakes, cover again and cook until the second side is golden and the centres are cooked through, with no doughy layer. Thin pancakes and frozen thick pancakes need their own doneness checks. Remove to a wire rack and repeat with any remaining pancakes and frying oil from the batch allowance.

    Uses Pancakes after cooking the first face · Remaining fresh shaped pancakes, if cooking fresh · Remaining frozen pancakes, if cooking from frozen · Remaining oil as needed from the single 1 tbsp frying allowance

14. 14

    Step 14: Rest the cooked pancakes on the wire rack for 1–2 minutes before serving. The rack keeps the crust crisp while the centres finish settling.

    Rest cooked pancakes · 1 minUses Cooked pancakes

15. 15

    Step 15: Serve the pancakes warm as a breakfast, snack or savory accompaniment to a meal.

    Uses Warm rested pancakes

16. 16

    Step 16: Tear the thick pancakes into pieces to eat, or cut the thin pancakes into wedges.

    Uses Warm pancakes for serving

17. 17

    Step 17: If desired, serve with ready chilli oil, black rice vinegar and light soy sauce, mixed or offered separately to taste.

    Uses Pancake pieces · Ready chilli oil, to serve (optional) · Black rice vinegar, to serve (optional) · Light soy sauce, to serve (optional)

18. 18

    Step 18: Cool cooked leftovers promptly and refrigerate in airtight bags at 4°C / 40°F or below for up to 3 days. Reheat in a pan, oven or air fryer until crisp and hot through; refrigerated leftovers should reach 74°C / 165°F.

    Uses Cooked pancakes to store