Green Onion Pancakes

Unlike Western pancakes, Green Onion Pancakes, or Cong you bing, are made with dough instead of batter. They are a savory flatbread that is folded with minced scallions and oil, and once you have one, you'll be craving another.

Green Onion Pancakes

Prep Time

80 minutes

Cook Time

5 minutes

Serves

-  

Unlike Western pancakes, Green Onion Pancakes, or Cong you bing, are made with dough instead of batter. They are a savory flatbread that is folded with minced scallions and oil, and once you have one, you’ll be craving another.

Recipe by Hsiao-Ching Chou 2018. All rights reserved. Excerpted from Chinese Soul Food by permission of Sasquatch Books.

Ingredients

For the Green Onion Pancakes

  • 1 batch Dumpling Dough (see recipe below)
  • 5 tablespoons vegetable oil, plus more for coating the dough
  • About 2 teaspoons kosher salt, divided
  • 4 stalks green onions, finely chopped
  • Soy-Ginger Dipping Sauce (see recipe below), for serving

For the Dumpling Dough

  • 2 1/2 cups unbleached all-purpose flour + more for dusting
  • 3/4 cup + 1 tablespoon warm water (about 105 to 110F)

For the Soy-Ginger Dipping Sauce

  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 stalk green onion, finely chopped
  • 2 large cloves garlic, finely chopped or crushed
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon chili sauce (optional)

Preparation

For the Green Onion Pancakes

  • 1 Divide the dough into quarters. Roll a section out to about 8½ inches in diameter. Brush a coating of oil on the dough.Sprinkle about ½ teaspoon salt across the oiled dough. Sprinkle on 2 to 3 tablespoons of onions.
  • 2 Starting from the bottom edge of the round of dough, roll the dough tightly into a tube, then take one end and create a tightlywound coil. Tuck the end underthe coil. Now, roll the coil flat until it’s about 6½ inches in diameter and ⅛ inch thick. Repeat with the remaining sections of dough.
  • 3 Preheat an 8-inch skillet over medium-low heat for about 1 minute. Add 2 tablespoons oil and heat for about 5 seconds,or until it starts to shimmer. Add a pancake and fry for 1½ to 2 minutes, or until golden.
  • 4 Flip and repeat.Remove the pancake and set aside on a plate.Add 1 tablespoon of oil to the pan before cooking each of the remaining pancakes. Cut the pancakes into wedges and serve with the dipping sauce.

For the Dumpling Dough

  • 1 Put the flour in a large bowl. Add all of the water. Using a rubber spatula, a wooden spoon, a pair of chopsticks, or your fingers, stir the water and flour together until a shaggy ball of dough starts to form. Now, use your hands tostart kneading the dough and incorporating any remaining flour. The dough should feel slightly tacky but not damp. It should not stick to your fingers.
  • 2 Dust your work surface with flour. Remove the dough from the bowl and knead for about 2 minutes. It should feel smooth. Cover the dough withadamp towel or plastic wrap and let it rest on the counter for a minimum of 20 minutes. (While it doesn’t need much longer than that, it won’t hurt the doughif it happens to rest longer.)
  • 3 Alternatively, you can use a stand mixer to form the dough. Add the flour to the bowl of the stand mixer, and add the water gradually while running the dough hook at medium-low speed. Once the dough comes together, knead for about 2 minutes. Cover the dough and let it rest for 20 minutes.
  • 4 (This dough will hold for several hours at room temperature. It will get stickier, so you will have to knead in about 1 to 2 tablespoons of flour to refresh it. It’s bestto make this dough the same day you want to use it. Once rested, divide the dough in half. Ona surface lightly dusted with flour, roll each half into a rope that’s about ¾ inch in diameter and about 18 inches in length.
  • 5 Using a knife or a bench scraper, cut each rope into pieces that are about ¾ inch thick. Each piece should weigh about 9 or 10 grams (see note, below). Roll each piece of dough into a small ball and then flatten it between your palms to create a disc that resembles a wafer cookie. Press your thumb gently into the dough to create a small indentation. Position your rolling pin between you and the base of the wafer of dough. Dust lightly with flour as needed.
  • 6 Roll the pin forward across the dough and back. You do not need to lift the rolling pin. Turn the dough 90 degrees and repeat the forward-and-back rolling. Turn the dough 90 degrees again and repeat the rolling. This forms the beginnings of a circle. Repeat this for the second revolution, but, for subsequent turns, roll the pin only halfway up. For the third revolution, roll the pin only a third of the way up. The idea is to leave the center of the circle just slightly thicker than the outer edges. The wrapper should end up being a circle about 3 ¼ inches in diameter.
  • 7 Don’t worry if the circle isn’t perfect; it only needs to be roundish. If it looks like an oval, then round it out. If it’s lopsided beyond repair, then bunch up the dough into a ball and start again. Unless you have an assembly line of friends or family helping you, roll out about six wrappers at a time. If you roll out too many, they start to stick to each other and the edges will dry out, which makes it harder to seal.
  • 8 NOTE: These dimensions are meant as a guideline. You could make these larger, if you’d like. You would end up with fewer dumplings and each would require more filling. The key is to keep the size consistent, so the dumplings cook consistently. I wouldn’t make these smaller, however, because it makes it more challenging to fold the dumplings, especially if you have big hands or you are a beginner.If you don’t have time to make your own wrappers, you can use store-bought dumpling or gyoza wrappers. There are many brands available, and most stores these days sell at least one type of dumpling wrapper. At Chinese markets, you can usually find thin, medium, and thick dumpling wrappers. The thicker ones are better for pot stickers, because they won’t tear as easily. Dab water on the edges to help seal.

For the Soy-Ginger Dipping Sauce

  • 1 In a small bowl, combine the soy sauce, vinegar, onions, garlic, cilantro, ginger, and chili sauce. Set aside on the counter for at least 30 minutes, if possible, to let the flavors meld together.
  • 2 The longer the mixture rests, themore intense the flavor becomes. You can store the dipping sauce in a sealed container in the refrigerator for up to 1 week.

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