Every Chinese kid’s favorite food/snack/meal/edible, scallion pancakes are a staple of any Chinese chef’s repertoire. The English translation conveniently omits the second character; cong you bing translated literally is “scallion oil pancake.”

The thing about scallion oil pancakes is that they must be fried in very hot oil to achieve that gorgeous golden brown lustre. The thing about very hot oil is that sometimes foolish people forget everything they were every taught about kitchen safety and plunge their fingers into it, unthinking. The thing about plunging your finger into hot oil is that it hurts like a mother and you spend the rest of the evening complaining to anyone who will listen (a dubious honor which has now been bestowed on you, beloved reader). This is all said not to dissuade you from pursuing this venture but that you may be forewarned against making the same mistake.

Since this post kinda sucks I’m just gonna tell you to put on these cool jams. It will make the tedium of rolling and re-rolling dough all the more bearable.

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In an effort to maintain the realness of this blog, I will be completely honest. These didn’t turn out great. But! Now I have an idea of what could be better next time, and fully intend to pass those tips on to you. Learn from my mistakes, friends. I have also decided to preserve the recipe from TFOC without my meddling so you can also try it out of the box.  

This picture sucks because my hand was on fire.

Scallion Pancake / 葱油饼
Recipe adapted from The Food of China 

2 c all-purpose flour

½ tsp salt

1 tbsp oil

3 tbsp sesame oil

3 scallion, chopped finely

Oil for frying

Place flour and salt in mixing bowl and combine. Add oil and ¾ cup boiling water; mix with wooden spoon into dough. Knead until smooth and elastic. Cover with cloth and rest 20 minutes. 

On a floured surface, roll the dough into a long snake with your hands. Cut into 24 pieces. Using one piece at a time, roll with a rolling pin into an approx. 4 in circle (mine were mostly between 3-4 inches in diameter). Brush surface with sesame oil and sprinkle scallion evenly. Roll up the dough and pinch ends to seal. Lightly flatten the length of the roll, then roll it up again from one end like a snail, pinching the end to seal it. Repeat with remaining dough pieces. Here the book said to rest for 20 minutes, but since this step took much longer than anticipated, I just started from the first ones I had prepared. I’m sure if you wait the additional time, the dough will absorb more flavor, but if you are impatient like me, there are shortcuts.

Place each roll flat on the table and smush with the palm of your hand. Roll out into a nice round and flat shape, and stack pancakes between lightly floured sheets of waxed paper. Rest 20 minutes.

Heat frying pan with oil, and add pancakes to cover bottom. Cook 3-4 minutes on each side, turning once, or until light golden brown.

Serve, devour, enjoy. 

Such a balanced dinner (not, for those of you who were uncertain)

I especially want to hear from you guys about this recipe. Try it for yourself and let me know what worked, what didn't, and any secrets for your family recipes. Any other concerns, opinions, questions, hellos can be directed here.