My mother often makes tsun–you–bing, a traditional chinese scallion pancake. Store uncooked in the freezer and throw on a hot pan whenever you have a craving for something savoury, crispy and chewy. Serve alone, or as a side to something saucy. We have them just like this for breakfast, brushing well afterwards.
The scallions can be over-powering for some, so adjust to your liking.
First, mix and knead your dough till it’s smooth, then cover and let it sit and rest while you chop your scallions.
Finely chop 2-3 bunches of scallions. Set aside, and go grab your dough.
After resting for about 10-15 minutes, your dough will be more relaxed and easier to handle. Divide into 6 pieces.
Roll out each ball of dough as thin as you can, about 1/16 inch thick, this will give you many layers. Coat with vegetable or canola oil, use your fingers, pastry brush, or back of spoon to smear the oil, then sprinkle with sea salt.
After you’ve oiled and salted the surface, sprinkle generously (or not so generously) with chopped scallions.
Here’s the fun part, roll up as tight as you can, tucking in any stray onions.
Hold onto one end, and roll and twist on the other end, like wringing out a towel.
After twisting, coil the dough into neat little packages, tucking the end in underneath.
Gently squish down to flatten, then slowly and carefully roll to 3/8-1/2 inch thick pancakes. You won’t need to flour surface as it will be oily.
Don’t worry if it starts to unravel, just tuck it back in and keep rolling in all directions. Go slowly so it doesn’t burst.
Throw onto a naked non-stick skillet (no oil needed), over medium-low heat. Flip over when golden brown and do other side.
Cut into eight pieces and eat immediately.
SCALLION PANCAKES (tsun–you–bing)
Makes six, 6 to 7 inch pancakes.
- 6 cups flour
- 3 cups water
- 2-3 bunches of scallions, finely chopped
- 2-3 tablespoons canola or vegetable oil (per pancake, more if needed)
- sea salt
- In large bowl, add flour and water, if too wet and sticks to fingers, add a bit more flour. Turn out onto floured surface and continue kneading until dough is smooth. Let rest 10-15 minutes while you chop your scallions.
- Finely chop scallions and set aside, divided into 6 piles on your cutting board.
- Divide dough into 6 balls, roll first ball out as thin as you can. Coat well with oil but not dripping wet. Season with sea salt.
- Sprinkle scallions evenly overtop, like dressing a pizza. Lift up an edge and roll tightly into long “sausage”. Then twist and coil into itself, tucking end in underneath. Repeat with the other 5 balls of dough.
- Gently squish coiled pancakes down to flatten, then slowly and carefully roll to 3/8-1/2″ thick pancakes. You won’t need to flour surface as it will be oily.
- Throw onto a naked non-stick skillet (no oil needed), over medium-low heat. Flip over when golden brown and do other side. Watch it doesn’t burn. Cut into 8 pieces, and serve immediately. Uncooked pancakes can be frozen with layers of parchment in between. When cooking from frozen, turn heat down or defrost beforehand.