Chun Yao Bang (Fried Scallion Pancake) – a delicious recipe with all-purpose, cold water, salt, bunches scallions, oil, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover with a damp cloth, and set aside for 30 minutes. Divide dough into 4 pieces.
2
Roll out the dough to a 1/8 inch thickness. Spread a thin layer of Crisco on the top, sprinkle with salt, and then press a layer of green onions into the dough.
3
Roll the pancake like a rug, roll it up like a snail, then roll onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.
4
Fry in 1 tbsp of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancake onto a paper towel-lined plate.
5
Repeat with remaining quarter dough pieces.
437
kcal
Calories
1
g
Fat
91
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups all-purpose flour, 1 1/2 cups cold water, 3 tablespoons Crisco, melted, 1/4 teaspoon salt, and more.
Yes, Chun Yao Bang (Fried Scallion Pancake) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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