Name: Spring Onion Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 250 g plain flour; 190 ml boiling water; 3 spring onions (finely sliced); 1 tbsp sesame oil; 1 tbsp vegetable oil (extra for frying); 2 tbsp Chinese black vinegar (or 2 tbsp rice wine vinegar); 2 tbsp light soy sauce; 1 tsp sesame seeds

Spring Onion Pancakes

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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.

Prep Time 15

Cook Time 5

Total Time 20

Servings: 2 people

Course: Appetizer

Cuisine: Chinese

Ingredients Equipment Method Video

Ingredients

For the pancakes

250 g plain flour
190 ml boiling water
3 spring onions finely sliced
1 tbsp sesame oil
1 tbsp vegetable oil extra for frying

For the dipping sauce

2 tbsp Chinese black vinegar or 2 tbsp rice wine vinegar
2 tbsp light soy sauce
1 tsp sesame seeds

Equipment

Grill Temperature

Surfaces

Method

For the pancakes

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.
Lightly knead the dough for a couple of minutes until it is smooth and silky.
Wrap in cling film and pop into the fridge for 30 minutes to rest.
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.
Very lightly baste mixture of the sesame and vegetable oil onto the disk.
From one egde, start rolling the dough to form a cigar shape.
Spiral the dough cigar up, tucking the outer end under the dough, and squash down with your hand.
Roll this out to 20cm again, baste lightly with the oil mixture and sprinkle with 1/4 of the spring onions.
Roll again into a cigar shape and coil, tucking under the end.
Squash down and roll out for the final time to 20cm.
Heat your skillet on your Big Green Egg to 200°C. This can be directly above the coals.
Once your skillet it hot, drizzle it with a little vegetable oil and add your pancake to cook.
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.
Once cooked chop into 8 wedges and serve.

For the dipping sauce

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