Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cong you bin (scallion pancake). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cong You Bin (Scallion Pancake) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Cong You Bin (Scallion Pancake) is something which I’ve loved my whole life. They are nice and they look wonderful.

An informative guide to making scallion pancakes. This recipe shows you how to make them flaky, tasty and crispy. Dipping sauce suggestions are also provided. Scallion pancakes (Cong You Bing, 葱油饼) are a very popular staple food in China.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook cong you bin (scallion pancake) using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Cong You Bin (Scallion Pancake):

1. Prepare 2 cups AP flour
2. Get 2/3 cups water
3. Get Vegetable oil, for drizzling
4. Get 1 cup Scallion or spring onion, cut into small pieces
5. Take to taste Salt
6. Get Dipping sauce
7. Take 1/4 cup vinegar
8. Get 1/4 cup low sodium soy sauce
9. Prepare 1 tbsp grated garlic and ginger
10. Make ready 1-2 tbsp chili garlic oil (or as preferred)

Learn how to make easy flaky Chinese scallion pancakes or green onion pancakes without much fuss. This recipe gives you an ultra-flaky and crispy result that you will find irresistible. Scallion pancake (Cong You Bing), possibly the best famous Chinese pancake in western country, has its unique charms to its lovers. The crispy out shell, the softer inner part and the beautiful layers make it dominate other Chinese pancakes.

Instructions to make Cong You Bin (Scallion Pancake):

1. Gradually mix water into all-purpose flour. The resulting mixture will be a bit sticky.
2. Knead for 3-4 solid minutes. Then cover with cling wrap or cloth and rest for 30 minutes.
3. Once rested, Knead again for 2 minutes. You will notice that the dough is smoother and a little bit elastic by then.
4. Divide the dough into four portions. Dust the table and the rolling pin with flour and roll out one portion of the dough into a rough rectangle about 1 mm thin. Remember that the thinner the dough is, the flakier it will be.
5. Once rolled out, rub some oil on one side and season with a salt. Place the chopped scallion and out the dough and its scallion filling into a log. Try to make it tight as possible.
6. From a log shape, coil it around itself so it looks like a snail shell. Pinch the end to get it to stick.
7. Flatten out the now snail-shaped dough and roll out to a thinner disk. The thinner the disk is, the crunchier it will be. Do the same for the rest of the dough.
8. Add a little oil in a non-stick pan and fry the disk until browned on one side. Flip and fry the other side.
9. Cut into quarters and serve with a dipping sauce of chili oil, choice of vinegar, light sodium soy sauce, and grated garlic and ginger.

Scallion pancake (Cong You Bing), possibly the best famous Chinese pancake in western country, has its unique charms to its lovers. The crispy out shell, the softer inner part and the beautiful layers make it dominate other Chinese pancakes. Making a perfect scallion pancake at home is quite easy. Scallion pancake, 蔥油餅(Cōng Yóu Bǐng), tastes more like India's paratha than American pancakes. There are two types of scallion pancakes, one's flat, the other is thicker with even more scallion than the flat version.

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