Also known as ‘cong you bing’, these savoury pancakes take me back to my childhood and are made from dough and have minimal ingredients. My favourite style of these pancakes are when they’re flakey and crispy with a light salting at the end. I also commonly dip them in Chin Kiang vinegar (Chinese black vinegar).

Important tip: sprinkle salt at the very end as it brings out the most flavour.

Ingredients

• 2.5 cups white flour
• 1/2 bunch spring onions, chopped
• 1/4 cup sesame oil
• 1 cup warm water
• Salt & black vinegar to serve

Method – makes 4 pancakes

1. Combine the flour, water and sesame oil in a bowl. With your hands or a spatula, form a dough.
2. Knead the dough for 3-5 minutes until soft and round. Let it sit for a few minutes.
3. Split the dough into 4 equal pieces.
4. Dust a clean surface with flour and roll out your dough into a thin circle. Lightly oil the surface and sprinkle spring onions on top.
5. Roll up the dough with filling inside, and then roll it further into a snail shell shape.
6. Roll the dough out into a circle again. Ready to pan fry on both sides for a few minutes each side.
7. Repeat with remaining pancakes and sprinkle salt at the end, serving with black vinegar.

Watch tutorial on YouTube

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Looking for another traditional Chinese recipe? Check out my Potato and Carrot Stir Fry here!