Side Dish
🌍 Public
🥜 Allergy aware
Egg and Scallion Pancakes (Cōngyóu Bǐng)
Crispy Chinese pancakes with scallions — flatbreads from the wok or pan.
🥜 Allergies considered in this recipe:
🌾 Gluten
Source / link: Chinesische Küche
Ingredients
Amounts adjust automatically.
| 300 g | Flour |
| 150 ml | Boiling water |
| 50 ml | Cold water |
| 4 Stück | Scallions |
| 1/2 TL | Salt |
| 2 TL | Sesame oil (soy-free, optional) |
| 4 EL | Oil for frying |
Preparation
- 1Mix flour with boiling water and salt, then add cold water and knead into a smooth dough. Let rest for 30 minutes.
- 2Finely chop the scallions.
- 3Divide the dough into portions and roll out into thin flatbreads.
- 4Brush the flatbreads with sesame oil, sprinkle with scallions, roll up, and roll out flat again.
- 5Fry in a little oil in a pan on both sides until golden brown and crispy.
- 6Cut into pieces and serve warm.
Notes & tips
Note: Contains gluten (flour) — dough made from flour/water + possibly egg. Without egg. With soy-free dipping sauce (vinegar) low in allergens.
Nutrition
estimated per serving- Calories
- 444 kcal
- Protein
- 9 g
- Fat
- 18 g
- Carbs
- 60 g
– = ingredient not in nutrition database (estimate incomplete)