FREE SHIPPING FOR ALL ORDERS OVER $35. SHOP NOW!

0

Your Cart is Empty

June 19, 2020 2 min read

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 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

Serves 4

Difficulty Easy


Ingredients 

  • 2 cups all-purpose flour

  • 1/2 cup boiling water

  • 1 cup room temperature water
  • 1/2 tsp salt
  • 2 stalks scallion, finely chopped (use green part only)
  • 2 Tbsp vegetable oil
  • 3 Tbsp all-purpose flour (for oil mix)
  • Sesame seeds (topping)

 

Sriracha Mayo

  • 1/4 cup Dibble Mayo

  • 1 Tbsp vegan Sriracha 

  • 1 tsp sesame oil

  • 1/2 squeeze of lime

  • 1/2 tsp salt


Method

  1. 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.

  2. Mix thoroughly and start kneading the dough until it's very smooth. The dough should be quite soft. Cover and rest for 20 minutes.

  3. In a small bowl, mix the 1/4 cup of Dibble Mayo, 1 Tbsp Sriracha, 1 tsp sesame oil, 1/2 squeeze of lime, and 1/2 tsp. Set aside.

  4. In a separate bowl, prepare the oil mixture by adding 2 Tbsp vegetable oil, 1/2 tsp salt, and 3 Tbsp of flour.
  5. 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

  6. Roll the first dough thinly with a rolling pin into a large circle shape.

  7. Brush the oil mixture on one side of the dough, almost like putting a sauce on a pizza. Drizzle with scallions.

  8. Roll the dough into a cylinder shape, and then roll again into a snail shape.

  9. Press the snail shape down to a circular shape and flatten with the rolling pin.

  10. In a medium heat pan, add the first dough. Add 1 Tbsp of vegetable oil on both sides and cook until crispy.
  11. Top with freshly chopped scallions and sesame seeds.
  12. Enjoy!

 


Check our shop for more condiments to try on your next dish!

Related Posts

Miso-Glazed Green Beans with Dibble Wasabi Mayo
Miso-Glazed Green Beans with Dibble Wasabi Mayo
Our favourite power duo: green beans and miso. This hearty and healthy dish is whipped together generously with charr...
Read More
Dibble's Corn Fritters with Smashed Avo
Dibble's Corn Fritters with Smashed Avo
For those of you who are keen to try this month's giveaway recipe, we hear you! To make this towering goodness of cor...
Read More
Rainbow Tofu Rice Paper Rolls with Dibble Hoisin Mayo
Rainbow Tofu Rice Paper Rolls with Dibble Hoisin Mayo
Something fresh and colourful for your table! Rice paper rolls are fun to make, pretty to look at, healthy, and tasty...
Read More

MAKE YOUR IMPACT