Pan-Fried Chinese Pancakes Recipe - Allrecipes.com
Pan-Fried Chinese Pancakes Recipe
  • READY IN ABOUT hrs

Pan-Fried Chinese Pancakes

Recipe by  

"A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce."

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Ingredients Edit and Save

Original recipe makes 8 pancakes Change Servings
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Directions

  1. Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
  2. In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
  3. On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
  4. Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
  5. Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2012

4-28-11: I love scallion pancakes! I would've lowered the ratings if I made it as is. Just by looking, I know and agree with the flour/water being way off. Start with 1/4 cup water (if using the 1 cup flour;8 smaller pancakes or 4 reg sizes) and add more by a teaspoon at a time if needed. I also skipped the flour/veg oil crumb mixture; to me, it was unnecessary. 12-16-12: I didn't feel like kneading with my hand today, spin used the bread machine instead but used the whole amount of 3/4 water and added at least 3/4-1 cup flour.

 
Most Helpful Critical Review
Oct 19, 2010

I think the amount of flour is off. I had to add 3/4 cup more to make soft dough otherwise the dough will be runny. There won't be any kneading to do! I live in Shanghai and there's this thing called "Dong Bei Qiang Bing" and it looked a lot like the photo here but this definately wasn't it. Because this so-called "pancake" lacks in taste and need sauce to dip it in. I've had many Chinese street food but this one is not for me.

 
May 27, 2010

Yummy! Mine came out crisp on the outside and chewy on the inside, and had a great taste. I did add about 3/4 c extra flour, and also doubled the salt.

 
May 20, 2010

This took me a long time to make but I think with practice I could whip some up in no time. They had a great texture with a mild onion-y taste, but definitely need a sauce to go with them - I tried a spicy chutney that was delicious, but I think Chinese sweet and sour sauce would be best. Also, I had to add much more flour than the recipe called for, enough to make it solid enough to knead. I'll try these again for sure! Thanks!

 
Aug 17, 2011

I thought this would be the like the stuff you can get at gong-guan in Taipei, but these are not tasty at all.

 
Jun 06, 2011

Very good but they tasted a bit floury despite the frying in oil, I made them exactly as the recipe described for ingredients. However, I tasted them right after they fried and found they were floury and too crisp. I then steamed them in my bamboo steamer for ~3 min, as the ones I have had before in restaurants were somewhat soft. They were good and I will make them again but maybe roll them thinner, so that the flour cooks better.

 
Mar 01, 2011

These are so yummy. My friend would take me to restaurants and had to order for us in Cantonese and he'd always get onion pancakes for us.

 
Sep 03, 2012

While the measurments may have been slightly off, we started with just a bit of water and added as we went. Also found that the flour crumbles didnt add anything extra, but also didn't take away from the wonderful flavours. But the taste of these are fantastic, just like at Dim Sum! Now a defenite staple anytime I make stir-fry. Once I got the method down it's easy to make anytime I have the craving! Definite 5 star!

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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