Cōngyóubǐng (Scallion Pancakes)

Name: Cōngyóubǐng (Scallion Pancakes)
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 2 tablespoons, soy sauce; 1 , scallion, sliced thin; 1 tablespoon, water; 2 teaspoons, rice vinegar; 1 teaspoon, honey; 1 teaspoon, toasted sesame oil; Pinch, red pepper flakes; 1 1/2 cups (7 1/2 ounces) plus 1 tablespoon, all-purpose flour; 3/4 cup, boiling water; 7 tablespoons, vegetable oil; 1 tablespoon, toasted sesame oil; 1 teaspoon, kosher salt; 4 , medium scallions, sliced thin

74 comments

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.

SERVES4 to 6

TIME1¼ 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...

This is a members' feature.