These little Chinese pancakes are often seen as Dim Sum or eaten on the run when purchased from a street vendor. But there is no reason you can’t make them at home. In fact they are easy to make. Scallion Pancake (Cong You Bing)
Scallion Pancake (Cong You Bing)
Print This Recipe Yield 16Source Adapted from Martha Stewart and Big Bold Beautiful Food BlogPublishedIngredients
- 2 flour
- .75 cup boiling water
- ¼ teaspoon salt
- 1 tablespoon vegetable oil, plus more for pan-frying
- seasame oil
- 1 bunch scallion, thinly sliced, green parts only
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 teaspoon toasted sesame oil
- ½ teaspoon crumbled dried red chile
- 1 teaspoon sugar
Directions
Stir together flour, salt, hot water, and 1 T vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes or until satiny smooth. If the dough won’t stay together, add water in small increments. If dough is too wet, slowly add flour. Wrap dough in plastic wrap and let rest for 30 minutes. If you’re not ready to make the pancakes yet, you can put the dough in the fridge for up to a day or so.
Roll dough into a 16-inch log on a lightly floured surface. Cut into 16 pieces. Roll each piece out into a 4‑inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with about 1 t scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).
Place spirals on a lightly floured surface. Flatten gently. Roll out to 4‑inch circles. Let stand 20 minutes.
Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
Heat 1 T vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.
wow, look at that, I’m already drooling, great color, looks delicious
Oh wow, this looks amazing. I love chicken livers — although handling them can be totally gross, they’re worth it. What a simple way (with the truffle) to make a luxuriously simple dish. Love it. Also loving your tablecloth, very granny chic.
will turn most away hehehehahahahohoho — I crack me up!
When I was ‘knee high to a grasshopper’ my sister and I used to stand at the stove as my mother fried them up in butter and fought over them like two begging dogs. The rest of the family ran in horror — those livers were fresh from a day of chicken butchering. Makes me gag even thinking about it much less writing eeeewwww grody! Thanks for the memories Greg! ~Mary
ps. your photos are, as always, gorgeous
pss. I’ve got the Caraway Cookies in my near future
You really have chicken livers and truffles just hanging around your house? Boy, am I in the wrong house! We have default pasta (love the name and the concept!) more often than some people here could wish and I just need to follow your rules more often. Thanks for showing us how to shake it up a bit. And I am so with you on the garlic!
Husband’s favorite default pasta is Olio, Aglio & Peperoncino.
You know I always drool over your recipes, cooks, videos, and pictures.
In this one, I’ll have Alexis drool for me because she loves these chicken livers of which you speak. How do you two live with yourselves? (ha ha)
pink pepper corns grow wild in front of your yard — where are you in Utopia or Babylon — anyway I got the peeler that you offered for such a great deal — I cant wait to give it a spin!
In my house, you could say that’s it’s usually Default Soup instead, pasta requires too much planning. Looks like a delicious pasta dish anyway, I’m sure you can’t go wrong with those rules 🙂
Greg, I always enjoy these posts. Nice to see someone use chicken livers. They are an overlooked and under-used ingredient in my opinion.
I hope you get to go to the Almost Famous Chef’s Competition. You never know if you’ll meet the next Thomas Keller. He started out in N. Palm Beach. Everyone has to start somewhere as they say.
Sam
I really do! GREG
Chicken liver pasta reminds me of the wonderful days when I was living in Hungary!!! Thanks Greg for bringing back those good memories to me!
…you are hungry for Hungary! HA! GREG
post day! This one is all me… 🙂
Oh, yes.…default pasta nights is a must for me. I’ve nearly had many of those lately, but oddly enough I alwayy end up cooking something up.
Love the sounds of this dish! Your default pasta looks gourmet in my book. I’m going to have to rethink my version.
…changes every time. No need to rethink a thing. GREG
I would love this pasta with chicken livers and truffles, sounds totally wonderful! P.S. Addison was awesome as you said, working on a review!
d‑fault is starting to sound like d‑fence — grating truffle into any pasta dish instantly takes it out of any ‘default’ category you are trying to wedge it in…phooey on the dullards!
…if it’s in your pantry or growing in your yard and you made no special plans when you started your pasta dish… then no matter what goes in, it’s Default Pasta. Pink peppercorns grow on the street out front of my house and I was given a small jar of (so-so quality) truffles for Christmas. I knew they were not of great enough quality to be used in any other manner. Had they been excellent I would have planned something special for them. Of course, my dear friend, who gave me that jar may read this… so now I am screwed! GREG