Scallion Pancakes (Cōng yóu bǐng)

Add some zing to your plate with our nutrient dense Scallion Pancake recipe, a Chinese street food sensation!

Author: The Roots Kitchen

Serves: 2

Time to prepare: 1 hour

Time to cook: 10 mins


You will need: 
Asian Sling - 1 bottle 
Plain flour - 350g
Spring Onions (scallions)
Sunflower oil to fry

1. To make the dough, add plain flour, pinch of salt & a bottle of Asian Sling to a mixing bowl.
2. Knead the dough either by hand or using the dough hook in a food processor until smooth and elastic.
3. Allow dough to rest in a lightly oiled bowl for approx. 45 mins.
Cover bowl with cling film.
4. Split dough in to 4.
5. Take 1/4 of the dough and press flat by hand to form an oval.
Roll into a pancake - thin as possible. Approx. 20cm by 30cm.
6. Sprinkle finely sliced Spring onion all over the rolled pancake.
Green tops have less raw onion flavour for a milder tasting pancake.
7. Once covered with sliced Spring onion, roll the pancake up into a sausage.
8. Coil the sausage round (like a Cumberland sausage). Allow to rest for 15 mins.
9. After the resting time. Roll the coil as flat as possible. Approx. 3-5mm.
10. Rub a thin film of Sunflower oil in the pan, using kitchen roll.
Place a pancake into the frying pan and fry for 3 - 4 mins each side.
11. Slice each pancake into 8 triangles.
12. Serve with a dipping sauce, such as Tamari, chilli and spring onion. Enjoy!

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