Cong You Bing (Chinese Scallion Pancakes)
Christopher Testani Celebrated chef Martin Yan , best known for his decades-long run hosting the television show Yan Can Cook , has spent his career introducing traditional Chinese cuisine to viewers around the world.
“Some like it firmer, some fluffier. I add chile flakes for color, crunch, and a kick. What’s a classic, after all? The pancake is a canvas, add anything you like.”
His recipe for cong you bing turns out perfectly browned pancakes threaded with bits of green onion every time. “The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide,” Yan states. “Some like it firmer, some fluffier. I add chile flakes for color, crunch, and a kick.
The pancake is a canvas, add anything you like.” Featured in “101 Classic Recipes” in the October 2012 issue and “ Our Best Recipes of All Time ” in the Winter 2019 issue . With the machine running, add ⅔ cup of cold water and process until a dough forms, about 40 seconds.
Add the salt and remaining flour to the food processor and, with the machine running, add ⅔ cup of boiling water and process until a shaggy dough forms, about 30 seconds. Return the reserved dough to the food processor and pulse until both doughs come together, about 35 seconds.
Lightly flour a work surface and turn the dough out onto it. Knead the dough until smooth and elastic, about 4 minutes.
Grease a large bowl with vegetable oil, then transfer the dough to it. Cover and set aside at room temperature until pliable and relaxed, about 2 hours.
Split the dough in half and roll one half into a 10- by 20-inch rectangle. Brush the rectangle with 1 tablespoon each of the vegetable and sesame oils.
Sprinkle with half of the scallions, half of the red chile flakes, and half of the white pepper. Gently flatten the coil into a disk with your hand, then flatten with the rolling pin into a 6-inch circle. Repeat with the remaining pieces and the second half of the dough and fillings.
Cover the pancakes with a large sheet of plastic wrap and set aside for 10 minutes. Position a rack in the center of the oven and preheat to 200°F. To a medium nonstick skillet over medium heat, add 2 teaspoons of vegetable oil.
When it’s hot and shimmering, add one pancake and cook, swirling the skillet and flipping the pancake halfway through, until golden and crisp, about 10 minutes total. Using a wide spatula or tongs, transfer the pancake to the baking sheet in the oven.
Cut the pancakes into wedges and serve hot with soy sauce for dipping.
- Who: Christopher Testani Celebrated · Martin Yan
