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Congyoubing (Chinese Scallion Pancakes)

Calories per serving:
 
  • 2 cups flour
  • 3/4 cups water (1/2 boiling and 1/3 cold)
  • 1 tbsp oil
  • 2 cups spring onions
  • 1/2 tsp salt
  • 1 tbsp chinese five spice
  1. Combine the flour and salt. Make a hole in the center and pour in the boiling water. Wait for 10 minutes and mix in the cold water and oil.
  2. Shape into a rough ball and let rest for 5 minutes.
  3. Knead until a smooth dough forms that doesn’t stick to the worktop anymore. Cover and let rest for 20 to 30 minutes.
  4. Divide the dough into 4 pieces and shape into little balls. Roll each ball out into large rounds, sprinkle on the five spice and spring onions and roll into a sausage.
  5. Roll each sausage into a snail and let rest for 10 to 15 minutes.
  6. Roll out into flat pancakes and fry on medium high heat until golden brown and crispy, about 2-3 minutes per side.
Calories per serving:
 
  • 2 cups flour
  • 3/4 cups water (1/2 boiling and 1/3 cold)
  • 1 tbsp oil
  • 2 cups spring onions
  • 1/2 tsp salt
  • 1 tbsp chinese five spice
  1. Combine the flour and salt. Make a hole in the center and pour in the boiling water. Wait for 10 minutes and mix in the cold water and oil.
  2. Shape into a rough ball and let rest for 5 minutes.
  3. Knead until a smooth dough forms that doesn’t stick to the worktop anymore. Cover and let rest for 20 to 30 minutes.
  4. Divide the dough into 4 pieces and shape into little balls. Roll each ball out into large rounds, sprinkle on the five spice and spring onions and roll into a sausage.
  5. Roll each sausage into a snail and let rest for 10 to 15 minutes.
  6. Roll out into flat pancakes and fry on medium high heat until golden brown and crispy, about 2-3 minutes per side.