Crispy Scallion Pancakes

Also known as "cong you bing", this savory flatbread is made by layering dough with oil and thinly sliced scallions and then frying to give a crispy exterior, but slightly chewy, interior. Serve them plain, or with your favorite Asian dipping sauce.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 375 Calories

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ teaspoon salt
• ½ cup boiling water
• ¼ cup cold water
• ½ cup vegetable oil for frying
• 1 cup thinly sliced scallions
• 3 tablespoons melted chicken fat

Recipe Instructions

Step 1

Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.

Step 2

Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.

Step 3

Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.

Step 4

Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.