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Flaky Spring Onion Pancakes
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Flaky Spring Onion Pancakes

These flaky spring onion pancakes (con you bing) are a popular Chinese street food snack. You may also know them as "Scallion Pancakes".
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: lunch, Snack
Cuisine: Chinese
Diet: Vegan, Vegetarian
Keyword: plain flour, sesame oil, sesame seeds, spring onions
Servings: 4 pancakes
Calories: 510.09kcal

Equipment

  • Rolling Pin
  • Pastry brush
  • Frying pan
  • Tongs

Ingredients

For the spring onion pancakes

  • 300 grams plain flour
  • 0.5 teaspoon salt
  • 250 ml water just boiled
  • 75 ml sesame oil
  • 8 spring onions thinly sliced
  • vegetable oil for frying
  • 1 tablespoon sesame seeds

For the dipping sauce

  • 2 tablespoon soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 teaspoon sugar
  • 0.5 teaspoon root ginger grated
  • 1 teaspoon spring onions

Instructions

To make the spring onion pancake dough

  • In a bowl, sift together the flour and salt.
  • Pour over the hot water and bring together into a ball of dough with a spoon or spatula (avoid using your hands as the dough will be too hot to handle!)
  • Leave the dough to rest for 30 minutes.
  • Once the dough has cooled and rested, divide it into 4 equal pieces.

To roll the pancake dough

  • Lightly brush your surface with a little vegetable or sesame oil.
  • Roll the first piece of dough out until it as thin as possible. Brush the surface of the dough with a little sesame oil then, starting from the top, roll down the dough until it is a long snake or sausage shape.
  • Take one end of the snake/sausage and coil it inwards until you have a spiral shaped dough ball. Pinch the dough together to prevent it from unravelling.
  • Repeat this process at least one more time.
  • On the final roll, roll it out into a circle roughly 10-12 inches across. Again, brush with a little sesame oil and sprinkle over ¼ of the sliced spring onions. Push them in to the dough slightly to stop them moving.
  • Roll the dough into a snack as before and then into a coil. Roll the dough out one more time to a circle roughly 8 inches across.
  • Repeat this with the 3 remaining pieces of dough.

To cook the spring onion pancakes

  • Place your oven on its lowest heat. This will be used to keep the cooked pancakes warm.
  • Add roughly 3-4 tablespoon of vegetable oil to the frying pan and place on a medium-high heat.
  • Once the oil is hot add the first pancake to the pan. Cook for 3-4 minutes until the pancake is golden brown and crispy. Flip over and repeat.
  • Remove the cooked pancake from the pan and place in the warm oven while you cook the remaining 3 pancakes.

To make the dipping sauce

  • Add the soy sauce, rice wine vinegar and sugar to a small bowl and whisk. Let the sugar dissolve.
  • Add in the spring onions and spring onions and whisk again.

To serve

  • Serve the spring onion pancakes while still warm. Cut into wedges and serve sprinkled with sesame seeds alongside the dipping sauce.

Nutrition

Calories: 510.09kcal | Carbohydrates: 71.3g | Protein: 9.53g | Fat: 20.56g | Saturated Fat: 2.95g | Sodium: 802.41mg | Potassium: 177.57mg | Fiber: 2.97g | Sugar: 12.19g | Vitamin A: 244.45IU | Vitamin C: 4.62mg | Calcium: 52.76mg | Iron: 4.36mg