Chinese Style Savoury Stuffed Breakfast Pancakes

by

Chinese Style Savoury Stuffed Breakfast Pancakes

Known as “Cong You Bing” or “Scallion Pancakes,” these tasty and adaptable Chinese-style savory stuffed breakfast pancakes are frequently consumed in China for breakfast, as a snack, or as part of a meal. These pancakes have layers of savory taste from the herbs and scallions, and they are crispy on the exterior and soft on the inside.

This is how you manufacture them:

Savory Stuffed Breakfast Pancakes in the Chinese Style:

Ingredients:

Regarding the Dough:

  1. Two cups of all-purpose flour
  2. Boil 3/4 cup of water
  3. One-fourth cup of cold water, or more,
  4. Two tablespoons of vegetable oil
  5. and 1/4 teaspoon salt

Regarding the Filling:

  1. Half a cup of finely cut green onions, or scallions
  2. one-fourth cup vegetable oil
  3. One teaspoon of salt
  4. Half a teaspoon ground white pepper, if desired
  5. For Frying: 2–3 tablespoons of vegetable oil

Guidelines:

  • To make the dough, put the flour and salt in a big bowl. Pour the hot water into the flour gradually while stirring constantly to produce a rough dough.
  • The dough should be smooth and flexible after adding the cold water gradually and mixing.
  • Depending on the consistency of the dough, you might not need all of the cold water or you could need a little bit more.
  • On a surface dusted with flour, knead the dough for five to seven minutes, or until it is elastic and soft.
  • After 30 minutes, cover with a moist cloth and let it rest.
  • Get the Filling Ready: Combine the chopped scallions, vegetable oil, salt, and white pepper in a small bowl. Put aside.
  • Spread the Dough: Cut the dough into four equal pieces. On a surface dusted with flour, roll out each part into a thin circle about 8 inches in diameter.
  • Put the Pancakes Together: Apply a thin coating of the scallion blend on the rolled-out dough’s outside.
  • After rolling the dough like a jelly roll and tucking the end under, coil it into a spiral shape. Using your hands or a rolling pin, carefully flatten the spiral to create a pancake with a diameter of roughly 6-7 inches.
  • Prepare the Pancakes: In a cast-iron pan or nonstick skillet, heat two to three teaspoons of vegetable oil over medium heat.
  • After adding one pancake to the skillet, cook it for two to three minutes on each side, or until it is crispy and golden brown.
  • The heat may need to be adjusted to prevent burning. Proceed with the leftover pancakes, adjusting the amount of oil in the pan as necessary.
  • Serve: Before cutting the pancakes into wedges, let them cool somewhat. Serve heated without dipping sauce or with it.

How to Make the Best Pancakes:

  • Rolling the Dough: To prevent uneven cooking, make sure the dough is rolled out uniformly. Dust the dough with a little flour if it’s too sticky.
  • Resting the Dough: This is an important step in generating a soft texture and making the dough easier to roll out.
  • Crispiness: You can cook the pancakes a little longer if you prefer them extra crispy, just watch out that they don’t burn.
  • Variations: For added taste, you can add additional ingredients to the filling, including sesame seeds, minced garlic, or a little amount of five-spice powder. These tasty and filling packed breakfast pancakes are a great choice for any meal. Savor each bite for its crunchy texture and flavorful explosion of scallions!

Leave a Comment