Cōngyóubǐng (Scallion Pancakes)

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Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV

Our version of this Chinese and Taiwanese classic delivers crispy, gorgeously layered results.

SERVES 4 to 6

TIME 1¼ hours, plus 30 minutes resting

has video

WHY THIS RECIPE WORKS

The best cōngyóubǐng (scallion pancakes) are crispy and browned on the outside and multilayered and delicately chewy inside. The dough must be rolled very thin, so we opt for a boiling-water dough that stretches easily but does not spring b...

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