Sourdough Discard Scallion Pancakes (Cong You Bing)

Sourdough Discard Scallion Pancakes (Cong You Bing) ingredients

• 2 cups all-purpose flour
• 0.5 cup sourdough discard (unfed)
• 0.75 cup hot water (around 180°F/82°C)
• 0.5 tsp salt
• 1 cup scallions, thinly sliced (green and white parts)
• 2 tbsp sesame oil
• 0.25 tsp salt
• 0.125 tsp black pepper
• 0.5 cup neutral oil (like canola or vegetable oil), for frying
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce

Watch how to make Sourdough Discard Scallion Pancakes (Cong You Bing)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sourdough Discard Scallion Pancakes (Cong You Bing)

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually pour in 3/4 cup hot water and 1/2 cup sourdough discard, mixing with chopsticks or a spoon until a shaggy dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
3. Place the dough back into a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period allows the gluten to relax, making the dough easier to roll.
4. While the dough rests, prepare the filling: In a small bowl, combine 1 cup thinly sliced scallions, 2 tablespoons sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well to combine.
5. Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll one piece of dough into a very thin rectangle, approximately 12x8 inches. The thinner the dough, the flakier the pancake will be.
6. Brush the rolled dough rectangle evenly with a thin layer of the scallion mixture, leaving a small border around the edges. Roll the rectangle tightly from one of the long ends to form a log.
7. Take the log and coil it into a spiral shape, like a snail shell. Tuck the end underneath. Gently flatten the spiral with the palm of your hand, then roll it out again into a flat circle, about 6-7 inches in diameter and 1/4-inch thick. Repeat with the remaining dough pieces.
8. Heat 1/4 cup neutral oil in a large non-stick skillet over medium heat. Once the oil shimmers, carefully place one or two scallion pancakes into the skillet, ensuring not to overcrowd it.
9. Cook for 3-5 minutes per side, or until golden brown and crispy on both sides, flipping once. Adjust the heat as needed to prevent burning. The internal layers should be cooked through and flaky.
10. Remove the cooked pancakes from the skillet and place them on a wire rack to drain any excess oil. Repeat with the remaining pancakes, adding more oil to the skillet as necessary. Serve immediately, cut into wedges, optionally with a dipping sauce made from 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili garlic sauce.

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