Taipei Scallion Pancakes
Cong you bing are flaky, layered Taiwanese scallion pancakes made from a simple unleavened dough that is rolled with sesame oil and green onions to create hundreds of crispy layers. Street vendors in Taipei cook them on flat griddles until golden and shatteringly crisp on the outside with chewy layers within.
Flaky layered Taiwanese scallion pancakes with crispy edges and chewy sesame-scented layers.
Nutrition per serving
Ingredients
dough
filling
seasoning
cooking
Instructions
Make the Hot Water Dough
Place the flour in a bowl and gradually pour in the boiling water while stirring with a chopstick or fork. Once cool enough to handle, knead the dough for 8 minutes until very smooth. Cover with a damp cloth and rest for 30 minutes. This hot water method creates a tender and pliable dough.
Roll and Layer with Filling
Divide the dough into 4 equal portions. Roll each into a thin rectangle as large as possible. Brush generously with sesame oil and sprinkle with salt and chopped green onions. Roll up tightly into a log, then coil the log into a spiral and flatten gently with your palm.
Roll Again and Cook
Roll each spiral back out into a flat disc about 20 centimeters in diameter. Heat vegetable oil in a flat pan over medium heat. Cook each pancake for 3 to 4 minutes per side until golden brown with slightly charred spots and the layers are visible.
Fluff and Serve
Remove the pancake from the pan and immediately clap it between your palms a few times over the pan to separate and fluff the layers. This step is essential for the signature layered texture. Cut into wedges and serve hot with soy dipping sauce.
Substitutions
Common mistakes
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