Chun Yao Bang
(Chinese fried scallion pancake)
Though they are called pancakes in English, chun yao bang (葱油饼) are actually made with a salted dough instead of a batter. A double rolling out of the dough produces several flaky layers that encase the chopped scallion filling before a quick fry in hot oil.
Perfect as an appetizer for a Chinese-themed meal or as part of a dim sum spread.
Makes 4 pancakes
- Flour -- 2 cups
- Water -- 3/4 cup
- Salt -- big pinch
- Melted lard or shortening or vegetable oil -- 2 tablespoons
- Scallions, finely chopped -- 1 bunch
- Oil, for frying -- 3 tablespoons
- Mix the flour, water and salt together in a large bowl until it all comes together as a doughy mass. Sprinkle a little flour on a clean work surface, and knead the dough until very smooth, 8 to 10 minutes. Divide the dough into two equal pieces and roll each piece into a ball. Cover with some plastic wrap or a clean towel and set aside to rest for 30 minutes to an hour.
- Take one of the balls of dough and roll it out with a lightly floured rolling pin into a 1/8-inch thick round about 10 inches in diameter. Repeat with the other ball of dough. Brush each round with melted lard or vegetable shortening.
- Sprinkle the chopped scallions into top of each dough round and gently press them into the dough. Starting at the bottom of one of the rounds, roll it up into a log with the scallions on the inside. Cut the log in half, then roll each half into a spiral like a snail's shell, pinching any open seams together. Repeat with the remaining round. You will have four spirals. Set them aside to rest for about 15 minutes.
- Once the spirals have rested, roll each out again with a rolling pin until about 8 to 10 inches in diameter.
- Heat the 3 tablespoons of oil in a skillet over medium flame. Cook the rounds, one at a time, until lightly browned on one side. Then flip and brown on the other side. Add more oil as necessary until all the rounds are cooked through and browned.
- Stack the rounds and cut into wedges. Serve immediately with soy sauce on the side for dipping.
Chun Yao Bang Variations
- Sprinkle the scallion filling with toasted sesame seeds for added flavor.
- Juicai Bing: Use chopped garlic chives instead of scallions.