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Tuesday, June 18, 2019

Cong You Bing (Chinese Scallion Pancakes) (vegan)

This dish of savory pancakes is one of the best known Chinese dishes outside of China. They're simple to make, delicious when dipped in a bit of soy sauce and extremely palatable / easy to enjoy for people of all culinary backgrounds.
Try them, I think they have a tendency to become a go-to in most kitchens once amateur cooks make them once :). 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Mango bread (American).
Five years ago: Owsianka (Belarusian/Polish/Russian/Ukranian oatmeal breakfast).
Six years ago: Sangria (Spanish) (vegan).
Seven years ago: Cajeta (Goat milk caramel) (Mexican).
Eight years ago: Straciatella cream pie (Italian).

Ingredients (serves 2-3):

  • 1 cup of flour
  • 1/4 cup hot water (+ 2 tablespoons cold water)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2-3 tablespoons canola oil (plus a little extra to fry)
  • 1 teaspoon toasted sesame oil
  • 4-5 scallions, thinly sliced
  • 1/2 teaspoon ground white pepper
  • soy sauce to serve (optional but super recommended)

Mix the flour, baking powder and salt in a large bowl. Add the hot water in a thin stream and mix well. Add the oils and the two tablespoons of cold water and mix more, until the dough comes together. Add the white pepper and the scallions. 

Mix more until even. Heat more frying oil in a medium pan. Wait until the oil gets hot enough (test with just a drop of batter, if it sizzles and has bubbles around it, it's ready).

Pour about 1/2 ladle of batter into the pan.

Fry gently, on low-medium heat, until small bubbles rise to the surface and the bottom looks golden and done (3-4 minutes). Turn over so the other side can cook as well, 2 minutes more.

Take the pancake out of the pan and repeat several times for the remaining batter. Stack the pancakes onto serving plates as they're done.

Serve hot, with a bit of soy sauce for dipping. It's done, dig in! :)

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