Scallion pancakes or cong you bing are the quintessential Chinese snack. My sister and I used to come home from school and take a scallion pancake out of the freezer to relieve those after-school hunger pangs.
The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Not to mention the low and slow crisping. Once you master this recipe, you might not ever order them at a restaurant again.
A simple step-by-step guide to making Thai curries, from a simple yellow curry to a more complex khao soi and everything in between!
Recipe with video instructions: Bet you've never made pancakes like this before! Ingredients: For the Pancakes:, 260g flour, plus extra for dusting work surface, 235ml boiling water, 8 spring onions, green part only - thinly sliced, 60g salted butter, For the Dipping Sauce:, 2 tbsp soy sauce, 2 tbsp Chinkiang vinegar, 1 tbsp finely sliced spring onion greens, 1/2 tsp grated fresh ginger, 2 tsp sugar, Vegetable oil, for frying, Salt