Chinese Scallion Cakes

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.

Cuisine: Global

Courses: Main Courses

Difficulty: Beginner

Servings: 6

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

1 1/4 C all-purpose flour (approx. 5 cups)
3/4 pint boiling water
1 or 2 Tbs cold water
1 or 2 tsp sesame oil
1 1/2 tsp salt
4 oz margarine or butter
12 oz chopped scallions (about 35)
peanut or corn oil for frying

Directions

1
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.
2
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.
3
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.
4
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.
5
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.

Keywords: chinese scallion cakes, congyoubing, green onion pancakes, flaky pastry, pan fried bread, savory snacks, chinese breakfast, vegetarian main, street food, layered dough, comfort food, quick dinner, asian cuisine, buttery pastry, homemade bread, scallion pancake, crispy flatbread, easy chinese recipe, weeknight meal

Read it online: https://www.chefs-mate.com/recipe/chinese-scallion-cakes/