Side Dish
🌍 Public
Egg and Scallion Pancakes (Cōngyóu Bǐng)
by @NomNomCrispy Chinese pancakes with scallions — flatbreads from the wok or pan.
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 |
| 4 EL | Oil for frying |
Preparation
Step by step through the recipe
- 1 Mix 300 g flour with 150 ml boiling water and 1/2 TL salt, then add 50 ml cold water and knead into a smooth dough. Let rest for 30 minutes.
- 2 Finely chop 4 EL scallions.
- 3 Divide the dough into portions and roll out into thin flatbreads.
- 4 Brush the flatbreads with 2 TL sesame oil, sprinkle with the chopped scallions, roll up and roll out flat again.
- 5 Fry in 4 EL oil for frying in a pan on both sides until golden brown and crispy.
- 6 Cut into pieces and serve warm.
Notes & tips
Note: Contains gluten (flour) — dough made from flour/water + possibly egg.
Nutrition
estimated per serving- Calories
- 444 kcal
- Protein
- 9 g
- Fat
- 18 g
- Carbs
- 60 g
– = ingredient not in nutrition database (estimate incomplete)
