Cong You Bing (葱油饼)
China
Thin, flaky Chinese pancakes with fragrant green onions, a crispy crust, and a delicate layer of aromatic oil. Perfect as an appetizer or side dish.
Ingredients
- 250 g wheat flour (dough)
- 160 ml water
- to taste vegetable oil
- 2 tbsp rendered pork fat
- 0.25 tsp ground Sichuan pepper
- 0.25 tsp salt
- 40 g green onion
- to taste homemade chili oil
- to taste black rice vinegar
- to taste light soy sauce
Steps
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In a bowl combine wheat flour (dough) and hot water, stir with chopsticks, then knead a rough dough by hand.
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Cover the dough tightly with plastic wrap and let it rest for 15 minutes.
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In a small bowl mix rendered pork fat, wheat flour (filling), ground Sichuan pepper and salt, stirring until a homogeneous paste forms.
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Remove the wrap, knead the dough until smooth, and brush it and the work surface with a thin layer of vegetable oil.
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Using a rolling pin, roll the dough into a thin rectangle about 43×33 cm.
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Spread the dough with the prepared paste, then sprinkle finely chopped green onion on top.
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From the short side, roll the dough into a log, not too tightly.
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Cut the log into 4 pieces, press each piece with your hand and roll into a pancake about 13 cm in diameter (or make thinner pancakes).
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Heat vegetable oil in a pan over high heat; test readiness by dropping a piece of onion into the oil – it should sizzle.
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Reduce heat to medium, place the pancakes (top side down) and fry, covering with a lid, about 2 minutes until golden brown.
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Flip the pancakes, cover again and fry the other side until golden.
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Transfer the cooked pancakes to a rack and let them rest for a minute or two before serving.