CONG YOU BING: PANCAKE CINESI AL CIPOLLOTTO 
CONG YOU BING: CHINESE SCALLION PANCAKES
Tracing the origins of this recipe seems complicated as there are countless legends and folk tales. It appears that the creation of cong you bing dates back so far that even Chinese historians disagree on its exact origin. The most accepted theory is that the birth of this green onion pancake is linked to the large Indian community in Shanghai due to its close resemblance to paratha, a typical flatbread from northern India. The most popular legend tells that when Marco Polo returned from China, he missed it and asked several Italian cooks to try to make it. Various versions were born, and most Chinese think this thin pancake might be the ancestor of pizza as we know it today.
CONG YOU BING: CHINESE SCALLION PANCAKES
Tracing the origins of this recipe seems complicated as there are countless legends and folk tales. It appears that the creation of cong you bing dates back so far that even Chinese historians disagree on its exact origin. The most accepted theory is that the birth of this green onion pancake is linked to the large Indian community in Shanghai due to its close resemblance to paratha, a typical flatbread from northern India. The most popular legend tells that when Marco Polo returned from China, he missed it and asked several Italian cooks to try to make it. Various versions were born, and most Chinese think this thin pancake might be the ancestor of pizza as we know it today.
Cooking Instructions
- 1
To make the dough, combine salt and flour. Slowly pour in the hot water, and mix with chopsticks to get a crumbly dough.
- 2
Dust your hands with flour and knead until smooth and uniform for about 5 minutes. Form a ball, coat it with oil, cover the bowl with a damp cloth, and let it rest for 30-60 minutes. Meanwhile, finely chop the bunch of green onions and prepare a small bowl with salt.
- 3
Divide the dough into 4 pieces. Roll each piece out on a floured or oiled surface into a thin rectangle. Try to make it as thin as possible without tearing the dough. Lightly brush the dough with oil, sprinkle with salt, and cover with the chopped green onions.
- 4
Roll the rectangle from one of the long sides, creating a long rope. Coil the rope from one end to form spirals and let them rest for 15 minutes. Now roll out the spirals using a rolling pin or your hands.
- 5
Heat a skillet over medium heat, add 1 tablespoon of oil, and cook one pancake at a time for about two minutes on each side or until golden brown. Cut the pancakes into wedges and serve with soy sauce or any other dipping sauce. I love serving them with spicy sesame oil.
- 6
The way you cook the pancake will affect its texture. Crispy Method To make it very crispy, use low heat. 1) Add a tablespoon of oil to the center of a pan and place the pancake on top. 2) Set the heat to low and wait for it to turn brown. 3) Once it turns brown, flip the pancake and check how crispy it is. If it's not crispy, flip it back. Make sure not to burn it.
- 7
Soft and Chewy This method is more common in Taiwan, but I personally prefer the crispy method. 1) Add oil to the center and turn the heat to high. 2) Once the pan is heated, place the pancake and wait for it to turn brown. 3) Flip it and watch the pancake rise! 4) Lower the heat and cook through. The reason low heat produces a crispy pancake is that it slowly draws all the moisture out of the pancake.
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