Scallion pancakes (cong you bing) are unleavened flatbreads folded with spring onions. Unlike Western pancakes, they are made using a dough instead of batter, giving it its flaky, chewy texture. They are then pan-fried to get a crispy exterior. Scallion pancakes are popular across the Chinese region, both in households and restaurants. On this episode of Cooking with Kimmie, our chef shows you how to make cong you bing—with a twist.
Fluffy pancakes, who?!
Our friends from ZubuChon tipped us off about their fantastic retail line, which includes frozen lechon, chicharon, and different fruit jams. For this recipe, we used two of their products. We added their lechon flakes for a meaty finish. Beware—these are addictive. We had to stop ourselves from finishing them; otherwise, we would’ve ended up with plain pancakes. We also swapped the usual soy or ginger dipping sauce with guava sauce made using ZubuChon guava jelly.
The sweet sauce complements savory pancakes very well. And it’s not overly sweet, thanks to the soy sauce and chilis in there, too. The great thing about scallion pancakes are that they’re both light enough to be a snack; but, at the same time, they’re heavy enough to be a full-on meal.
Lechon Scallion Pancakes with Guava Dipping Sauce
1 jar guava jelly (about 250-280g)
2 cloves garlic, smashed
1-inch nob ginger, sliced into rounds
1 red chili, split
1 tbsp. soy sauce
½ cup water
4 cups all-purpose flour
2 cups water, just boiled
½ cup butter, softened
2 tbsp. sesame oil
1 tsp. salt
1 ½ cups scallions, thinly sliced
1 box lechon flakes, cooked and cooled
Oil, for cooking
For the sauce, combine all the ingredients in a small pot over medium heat.
Whisk until smooth then cook until boiling, about 4 minutes.
Remove sauce from heat and strain, then set aside.
Sauce can be served cooled or warm.
To make the pancakes, place flour in a large bowl and slowly pour in the hot water.
With a wooden spoon, stir the flour and water until a loose dough forms.
When the dough is cool enough to handle, turn the dough out onto a floured surface and knead for about 5 minutes or until the dough comes together.
Place the dough back into a bowl and cover with a towel.
Let the dough rest for 30 minutes.
In a separate bowl, combine softened butter, sesame oil, and salt.
Once the dough has rested, divide it into 8 equal pieces.
Work one piece at a time, keeping the rest covered to prevent them from drying out.
Take each piece and roll into a long, thin log.
Flatten the log and brush with the butter mixture and sprinkle generously with scallions and lechon flakes.
Roll the log up into a spiral, lay the spiral flat onto your table, and flatten out the circle with a rolling pin until it is about 6 inches wide.
Cover the prepared pancake to prevent drying, and repeat with the rest of the dough.
To cook the pancakes, brush excess sesame butter onto a skillet on medium-high heat.
Add the pancakes and cook until golden brown, covering the pan to allow them to steam, about 3 minutes per side.