Spring Onion Pancakes

Spring Onion Pancakes

Chinese Spring Onion Pancakes or Cong You Bing and super easy to make and so tasty when paired with a very simple dipping sauce. We made these on a live cook and Andrea loved them. 

You make them a little like a paratha, where you layer the pastry with oil in this case and then finally add some spring onions before frying. These are made with a pastry rather than a batter, it gives them a soft but crispy texture. 

Method

For the pancakes

1. Boil a kettle of water and add 190ml of boiling water to 250 grams of plain flour and stir to combine. I do this in a food processor. 
2. Lightly knead the dough for a couple of minutes until it is smooth and silky. 
3. Wrap in cling film and pop into the fridge for 30 minutes to rest.
4. Once your dough is rested, take 1/4 of the dough and roll out into a 8″ (20cm) disk. You will need to flour your surface to stop it sticking.
5. Very lightly baste mixture of the sesame and vegetable oil onto the disk.
6. From one egde, start rolling the dough to form a cigar shape. 
7. Spiral the dough cigar up, tucking the outer end under the dough, and squash down with your hand. 
8. Roll this out to 20cm again, baste lightly with the oil mixture and sprinkle with 1/4 of the spring onions. 
9. Roll again into a cigar shape and coil, tucking under the end. 
10. Squash down and roll out for the final time to 20cm.
11. Heat your skillet on your Big Green Egg to 200°C. This can be directly above the coals. 
12. Once your skillet it hot, drizzle it with a little vegetable oil and add your pancake to cook.
13. Cook for 2-3 minutes before turning and cooking the other side. You’re looking for the pancake to go golden and a little crispy in places. 
14. Once cooked chop into 8 wedges and serve. 

For the dipping sauce

1. Into a bowl, add the vinegar, soy and sesame seeds and stir to combine.