Scallion Pancakes are a regular offering in Dim Sum restaurants. In Chinese they are called 蔥油餅 (Pinyin: cōng yóu bing), which translates as ‘Scallion Oil Cake’. I often order them when I am dining out, but I also make them at home quite frequently.
The typical scallion cake is basically a simple hot water dough incorporating sliced green onions that is then rolled in layers with some sort of oil or fat to achieve a characteristic flakiness. Beyond that, the essential recipe really only varies by the thickness of the finished cake and the amount of fat used in the final cooking. Some are a centimeter or so in thickness and really quite oily, but I prefer mine rolled fairly thin and pan fried with just a little fat… Continue reading “Chinese Scallion Pancakes”