2 cups (300 g) plain flour
½ tsp cooking salt
¾ cup (180ml) boiling water
1 tbsp (20ml) sesame oil
1 ½ cups finely chopped green onions (approx. 1 bunch)
2 tbsp (40ml) peanut oil
2 tbsp (40ml) soy sauce
2 tsp (10ml) white vinegar
½ tsp sesame oil
1 tsp Chinese five spice powder
2 tsp finely chopped green onion
4 thin slices of ginger
Recipe by Lyndey Milan
Photography by John Paul Urizar
Stylig by Michaela Le Compte
Food prep by Wendy Tamplin
1. For the dipping sauce: combine all the ingredients.
2. For the pancakes: Combine flour and salt in a large mixing bowl. Make a hole in the middle and gradually pour in the hot water as you mix (chopsticks are great). Bring together in your hands to form a ball and knead until very smooth (around 3-5 minutes, dough should bounce back when touched) Add a little more water or flour if necessary. Place in a bowl, cover with cling film and rest for 45 minutes.
3. Shape into a log, then divide the dough into 8 pieces and roll each piece into a circle, approx 12cm in diameter. Roll each circle up into a cylinder and curl into the shape of a snail. Roll out into 12cm circles again. Repeat this process (known as laminating, which gives the very thin layers in the finished pancake). Brush pancakes with sesame oil, and sprinkle with green onions. Roll up the circles into cylinders again and curl into the shape of a snail. Roll the snails out to another thin circle.
4. Heat a large frying pan over medium heat, add a tablespoon (20ml) peanut oil and 4 pancakes, cover and fry until brown around 2-3 minutes. Turn over and fry for another 2 minutes, uncovered, or until brown and crisp. Use a spatula to press the circle from time to time, especially the central part to ensure the circle is evenly fried. Keep warm. Repeat with final 4 pancakes.
5. Remove pancakes and cut into wedges and serve immediately with dipping sauce.
Lyndey’s Note: These pancakes (or cong you bing) are a traditional Chinese breakfast street food. To cut the whites of the green onions finely enough, it is best to half them lengthways before chopping finely as otherwise they may tear the pastry.
Riesling, Grüner Veltliner or Sparkling white