Chinese · Northern China
Scallion Pancakes — Cong You Bing Advanced (葱油饼精进)
Advanced technique for making the superior version of cong you bing: the multi-layered, crispy-chewy, scallion-flecked Chinese flatbread made from a hot water dough. The key technique is the spiral lamination — rolling the dough with a scallion-oil layer, rolling it into a cylinder, then coiling the cylinder into a disc before the final rolling. This creates hundreds of thin, flaky layers.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
300 g
all-purpose flour
Your own market
150 ml
boiling water
Your own market
3 g
sea salt
Your own market
60 g
scallions
finely chopped
Not yet stocked in British Columbia
30 ml
neutral oil
Not yet stocked in British Columbia
3 g
fleur de sel
Not yet stocked in British Columbia
II
The Method
1
Mix flour with 1.5 g salt; gradually pour boiling water while stirring with chopsticks until shaggy dough forms.
2
Knead on floured surface for 5 minutes until smooth and elastic; rest 10 minutes under cover.
3
Roll dough into thin 30 cm × 30 cm sheet; brush lightly with neutral oil and sprinkle evenly with chopped scallions, remaining 1.5 g salt, and pinch of fleur de sel.
4
Roll sheet tightly into rope; coil rope into spiral and tuck end underneath.
5
Press spiral flat with palm and roll again into 20 cm × 15 cm rectangle (3 mm thick).
6
Heat 15 ml oil in 25 cm non-stick skillet over medium-high heat; cook pancake until golden and crispy on first side, 3–4 minutes.
7
Flip carefully and cook second side until golden, about 2 minutes.
8
Slice into 4 wedges; serve hot with soy sauce or fermented tofu as dipping sauce.
IV
Sensory Tests
◇Where it lives or dies. The moment where scallion pancakes live or die is the coiling and re-rolling technique. After rolling out the filled cylinder into a coil and flattening, the spiral of layers is set. Use the heel of your palm to flatten gently from the centre outward — pressing too hard collapses the layers. The finished pancake should have visible concentric rings on the surface and feel slightly springy when pressed.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
Enter · from $49 a year
VI
What to Pour
The layers are the experience: crispy exterior flakes away to reveal tender, chewy, scallion-perfumed interior; each bite is multiple textures; sesame and scallion fragrance is the signature
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year