Flaky Spring Onion Pancakes (Cong You Bing)

300g plain flour
1 teaspoon salt
120ml hot water
80ml cold water
Vegetable oil, for cooking

Spring Onion Paste

40–50g plain flour
3–4 spring onions, finely chopped
50ml vegetable oil (hot)
Pinch salt
Pinch white pepper

PREPARATION

1. In a bowl, mix flour and salt, then pour in hot water and stir to partially cook the dough.
2. Gradually add cold water and mix until a rough dough forms.
3. Knead for 5 minutes until smooth, then cover and rest for at least 3–4 hours (or overnight).
4. Make the paste by mixing flour, chopped spring onions, salt and white pepper.
5. Pour hot oil over the mixture and stir to form a spreadable paste.
6. Roll the rested dough into a large, thin sheet.
7. Spread the spring onion paste evenly over the surface, leaving a small border.
8. Roll tightly into a long log, then cut into smaller portions.
9. Coil each portion into a spiral, then press down and roll into flat pancakes.

COOKING

1. Heat a frying pan with a little oil and cook the pancakes over medium heat.
2. Fry for 3–4 minutes on each side until golden and crispy.
3. Press and gently break up layers while cooking for extra flakiness, then serve hot.

School of Wok Tips

• Resting the dough is key for easy rolling and better layers.
• Hot oil paste helps create separation between layers.
• Do not worry if the dough tears—it’s very forgiving.
• Pressing during cooking enhances crisp, flaky texture.

FAQs

Why use hot and cold water in the dough?
Hot water softens the dough, while cold water helps it come together properly.

Can I skip the resting time?
You can shorten it, but longer resting gives better elasticity and flakiness.

How do I get more layers?
Rolling tightly and coiling the dough properly creates more distinct layers.