Cong Zhua Bing 蔥抓餅 (Scallion Pancake) is a Chinese savory pancake made with layers of dough and chopped scallions (green onions). The name "zhua" means "to grab," referring to its flaky and pull-apart texture. Unlike regular pancakes, it is pan-fried to create a crispy exterior while remaining soft inside.
The dough is usually made with flour, water, and oil, and it is rolled out, layered with scallions, and folded multiple times to create its signature flakiness. It is often served as a snack, breakfast item, or side dish, sometimes paired with dipping sauces or chili oil.
Ingredients:
For the Dough:
- 250g bread flour
- 160g hot water
- Cooking oil, for coating
For the Filling:
- 15 oil
- 30g flour
- ¼ teaspoon salt
- 50g finely chopped scallions
For Frying:
- 1 tablespoon neutral cooking oil
Instructions
1. Make the Dough:
1. In a heatproof bowl, add the flour.
2. Pour in the hot water, stir until no loose flour remains.
3. Use your hands to form the mixture into a rough dough.
4. Cover tightly with cling film and let it rest for 15-30 minutes.
2. Prepare the Filling:
1. In a small bowl, mix the oil, flour and salt until smooth.
2. Set aside for use when shaping the pancakes.
3. Shape the Pancakes:
1. Knead the rested dough until smooth. Lightly coat it and the work surface with oil.
2. Roll the dough into a thin rectangle, approximately 43cm x 33cm (17” x 13”).
3. Brush the filling mixture evenly over the dough. Sprinkle the chopped scallions on top.
4. From the shorter side, roll the dough tightly into a rope.
5. Cut the rope into 4 equal pieces.
6. Take one piece, stand it on one end, press down gently, and flatten with a rolling pin into a pancake about 14cm (5”) in diameter. Alternatively, for thinner pancakes, cut into 3 pieces and roll each to about 23cm (9”).
4. Fry the Pancakes:
1. Heat oil in a frying pan over high heat until hot.
2. Reduce the heat to medium. Place the pancakes in the pan (top side facing down).
3. Cover and fry for 2 minutes or until golden brown on the bottom.
4. Flip the pancakes, cover again, and fry until the other side is golden.
5. Lightly press the edges with a spatula while frying to help form air pockets and fluff up layers.
5. Let the pancakes rest on a wire rack for a minute to maintain crispiness.
Serving:
- Enjoy warm as a breakfast, snack, or alongside savory dishes, soup, or congee.
- Serve with a dipping sauce made of chili oil, black rice vinegar, and soy sauce.
Tips:
Make Ahead:
Refrigerate: Store leftovers in airtight bags in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer.
Freeze: Freeze uncooked pancakes with parchment paper between layers. Cook directly from frozen, adding a bit of water if they are thick.
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