Chinese Scallion Cakes
Description
These authentic Chinese Scallion Cakes (Cong You Bing) are the ultimate comfort food, offering a delightful contrast between a crispy, golden-brown exterior and a soft, flaky interior. The magic lies in the technique: boiling water creates a tender dough, while layers of butter and fresh scallions build up rich, aromatic flavor with every bite. The result is a savory pastry that is both hearty and elegant. Perfect for a quick weeknight dinner, a festive weekend brunch, or as a savory side dish alongside congee or dumplings. The pungent freshness of the green onions cuts through the richness of the fat, creating a balanced profile that is addictive. Serve them hot straight from the pan for the best texture, perhaps with a side of chili oil or soy sauce for dipping. A true crowd-pleaser that brings the warmth of a traditional Chinese kitchen to your table.Ingredients
Directions
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Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes.
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Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces.
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Roll out one piece into a 6 - 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions.
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With both hands, pick up the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Don't worry if the surface of the cake bursts while you're rolling. Repeat for each piece of dough.
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Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot.
Note
Storage: You can make a large batch and freeze them uncooked with waxed paper in between; just thaw as many as you need and fry!
Variations: If you prefer a richer flavor, use butter instead of margarine. For extra crunch, ensure the pan is sufficiently hot before adding the cakes.
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