Green Onion Pancakes, Scallion Pancakes

Green onion pancakes or Scallion pancakes that are so crispy and perfect for appetizer / evening snack. Served with a hot and spicy dipping sauce. With step by step pictures.

The one dish I always look forward to in Hong Kong restaurants is “cong you bing” – the super savoury green onion pancakes.

“cōng yóu bǐng” – Green Onion Pancakes

Every bite of the green onion pancake is so crispy and it almost always comes with a dipping sauce thats hot and tangy. I started making it at home for our weekend evening snack. One can never get tired of it. Its so easy to make. Do try at home and I am sure that you will be hooked just like me.

Making the dough Bring a kettle of water to a rolling boil. Measure the flour and set aside. Add in the salt and add in the boiling water. For every cup of flour used, add half a cup of boiling water. Making dough with hot water restricts the gluten development, so its easier to roll.

The dough mixture will be very hot. Mix with a chopstick or using a back of a spoon. Once you are able to handle the heat, start kneading the dough for a minute. Once the mixture forms a cohesive dough, set aside to rest for 20 minutes.

First Roll Make golf ball size dough balls out of the big dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle.

Brush it with a thin layer of oil. Traditionally toasted sesame oil is used. I have used peanut oil as toasted sesame oil has a very strong flavour that not everyone at my home appreciate. Roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough balls. Let the spiraled dough rest during the mean time (atleast 5 minutes).

Chop the green onions (spring onions / scallions) finely. Set aside.

Second Roll – Stuffing Dust the rested and spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil. Sprinkle the green onions on the rolled dough. About 2 tablespoon of chopped green onion for every pancake.

Note: If you want a spicy pancake, sprinkle finely chopped green chillies or red chilli flakes along with the green onions.

Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.

Note: After making the spiral, the dough can be refrigerated in an air tight box for upto a day. I have found that the texture improves greatly even if rested for an hour in the refrigerator. It crisps up better.

Third and Final Roll Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches. Roll gently and avoid putting pressure. A little stuffing may pop out and thats fine. Roll as gently as possible to minimise the stuffing from coming out.

Making Pancakes Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy pancakes, add little more oil. Cook for 2 minutes on each side on a medium flame till the pancakes are brown and crispy. Do not rush the cooking. It tastes great when the pancakes are evenly cooked and uniformly brown all over. So take your time to cook these pancakes. The crispy texture of the pancakes are to die for. So leave it for a little extra time to achieve that texture.

Dipping Sauce Take a cup and add in all the dipping sauce ingredients and mix well. The dipping sauce is ready. My son prefers to have it with the all time universal favourite – “ketchuppppp”.

Serve hot and count your little blessings!

For the Pancakes

• 1 cup all purpose flour (maida)
• 1/2 cup boiling water
• 1/2 teaspoon salt
• 10 green onions
• 1/4 cup peanut oil or sunflower oil

For the dipping sauce

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 green chilli, finely minced
• 1 teaspoon minced ginger
• 1 teaspoon sugar
• 1/4 teaspoon toasted sesame oil
• 2 tablespoon water

For the pancakes

1. Make a dough with flour, hot water and salt. Set aside to rest for 20 minutes.
2. Make golf ball size dough balls out of the dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil. Roll the dough into a log. Roll the log again to form a spiral. Rest for 5 minutes.
3. Dust the rested and spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil. Sprinkle the green onions on the rolled dough. Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.
4. Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches.
5. Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy pancakes, add a little more oil. Cook for 2 minutes on each side on a medium flame till the pancakes are brown and crispy.

For the dipping sauce

1. Take a cup and add in all the dipping sauce ingredients and mix well. The dipping sauce is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Chinese

For the Pancakes

• 1 cup all purpose flour (maida)
• 1/2 cup boiling water
• 1/2 teaspoon salt
• 10 green onions
• 1/4 cup peanut oil or sunflower oil

For the dipping sauce

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 green chilli, finely minced
• 1 teaspoon minced ginger
• 1 teaspoon sugar
• 1/4 teaspoon toasted sesame oil
• 2 tablespoon water

For the pancakes

1. Make a dough with flour, hot water and salt. Set aside to rest for 20 minutes.
2. Make golf ball size dough balls out of the dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil. Roll the dough into a log. Roll the log again to form a spiral. Rest for 5 minutes.
3. Dust the rested and spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil. Sprinkle the green onions on the rolled dough. Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.
4. Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches.
5. Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy pancakes, add a little more oil. Cook for 2 minutes on each side on a medium flame till the pancakes are brown and crispy.

For the dipping sauce

1. Take a cup and add in all the dipping sauce ingredients and mix well. The dipping sauce is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Chinese

Find it online : https://www.kannammacooks.com/green-onion-pancakes-scallion-pancakes/

Easy to do lunch box recipe for Mushroom Pulao. Can be put together in under 30 minutes. Perfect for the busy mornings. Seasoned with black pepper. Made in Pressure cooker. Can be made in rice cooker too. With step by step pictures.

I am not a morning person and I think I can never be one. I am the snooze button type hopeless morning person. I am always late in the mornings and I am always looking for the easiest recipes for breakfast and lunches. This is my own recipe that arose out of necessity. This is now a staple as it turns out delicious every single time and perfect for my kind of mornings. Here is how to do it.

Wash and soak the basmati rice in water before starting to cook.

Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown. It will take about 6-7 minutes.

Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside. Black pepper is what gives the heat to the recipe. If you want a really spicy pulao, you can add a couple of slit green chillies. But I prefer just black pepper.

Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry. Streaks of oil will start appearing on top when the mixture is well fried and dry.

Now comes a very unusual ingredient. I add a teaspoon of Italian seasoning. Any store bought variety would do. I think it pairs perfectly well with the mushrooms and pepper. This is an optional ingredient. You can skip it if you do not want to use it.

Add in the chopped button mushrooms. Add a lot of mushrooms. It imparts an excellent earthy flavour to the pulao. I also added fresh green peas. It makes for a complete meal as peas is high in protein. Saute for 10 minutes. No need to add water at this stage. The mushroom will cook in its own juices.

Once the mushrooms are half cooked and has shrunk a little, add in the water and drained rice. I use 1.5 cups of water to every cup of rice used. Stir well. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own. Note: If cooking in the rice cooker, bring the water and rice to a boil, transfer it to a rice cooker and cook till the pulao is done.

Open the cooker after 20 minutes and fluff up the rice.

Serve with raita. It stays so well and fluffy and makes it perfect for the lunch box!

• 2 tablespoon ghee
• 2 cloves
• 1 cardamom
• 1 inch cinnamon stick
• 2 medium onions, sliced
• 5 cloves garlic
• 1 inch piece ginger
• 1 tablespoon black pepper
• 1 1/4 teaspoon salt
• 1 teaspoon Italian seasoning (optional)
• 300 grams (about 3 cups ) button mushrooms, cut into 4
• 1/2 cup fresh green peas
• 1 cup basmati rice
• 1.5 cup water

1. Wash and soak the basmati rice in water before starting to cook.
2. Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown.
3. Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside.
4. Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry.
5. Add in the italian seasoning, mushrooms and peas.Saute for 10 minutes.
6. Add in the drained rice and water. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own.
7. Open the cooker after 20 minutes and fluff up the rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Indian