The perfect recipe to cook with minimum ingredients: Chinese scallions and flour. A famous and traditional Chinese street food recipe, these pancakes are crispy, aromatic, and vegan. Also known as Congyoubing, this dish is not just a well-known breakfast comfort food in China - it is also easy to cook on your own and very tasty! Paired up with our version of a Sriracha sauce using Dibble Vegan Mayo, it's the perfect dipping for this scallion pancake. You can also use spring onions instead of the traditional Chinese scallions for this Chinese pancake recipe. Another tip to make the scallion pancakes chewy and still easy to cook is to use hot boiling water and room temperature water. The hot water will keep the dough soft when cooked while the room temperature water will produce that chewy texture. Let's start making our Chinese pancake!
Prep Time 45 minutes
Cook Time 10 minutes
2 cups all-purpose flour
1/2 cup boiling water
1/4 cup Dibble Mayo
1 Tbsp vegan Sriracha
1 tsp sesame oil
1/2 squeeze of lime
1/2 tsp salt
In a large mixing bowl, add the flour in and create a well in the middle. Pour the boiling water and mix the flour with the water. Slowly add in the room temperature water.
Mix thoroughly and start kneading the dough until it's very smooth. The dough should be quite soft. Cover and rest for 20 minutes.
In a small bowl, mix the 1/4 cup of Dibble Vegan Mayo, 1 Tbsp Sriracha, 1 tsp sesame oil, 1/2 squeeze of lime, and 1/2 tsp. Set aside.
After resting, the dough should be easy to roll out. Transfer the dough into a clean board/table, dusted with flour to avoid sticking. Cut the dough into 4 separate pieces, working with 1 at a time
Roll the first dough thinly with a rolling pin into a large circle shape.
Brush the oil mixture on one side of the dough, almost like putting a sauce on a pizza. Drizzle with scallions.
Roll the dough into a cylinder shape, and then roll again into a snail shape.
Press the snail shape down to a circular shape and flatten with the rolling pin.