Cong Zhua Bing 蔥抓餅 – Traditional Chinese Scallion Pancakes

Cong Zhua Bing, or Chinese scallion pancakes, are crispy, flaky, and irresistibly savory. Made from a simple dough of flour, water, and salt, these pancakes are layered with a lightly seasoned mixture of oil, flour, and fresh scallions, then rolled, shaped, and pan-fried to golden perfection.

The beauty of scallion pancakes lies in their contrast of textures: a crunchy exterior with tender, layered interiors that create delicate pockets of fluffiness. They’re perfect as a breakfast treat, snack, or side dish, and pair wonderfully with a dipping sauce of chili oil, black rice vinegar, and soy sauce.

A classic street-food favorite turned home-cooked delight, scallion pancakes are simple to make, endlessly satisfying, and packed with umami flavor.

Tips & Tricks:

- Knead the dough well for smooth, elastic pancakes.

- Press and fold while frying to encourage layered air pockets.

- Make ahead by refrigerating or freezing; cook straight from frozen for convenience.

Ingredients (makes 6):

Dough:

- 375 g bread flour

- 240 ml hot water

- ¾ tsp. salt

Filling:

- 35 ml oil (about 2½ tablespoons)

- 45 g flour

- 1/2 tsp. salt, 1/2 tsp. white pepper

- 90 g finely chopped scallions

For Frying:

- 1 tablespoon neutral cooking oil

Instructions

1. Make the Dough:

- In a heatproof bowl, add the flour.  

- Pour in the hot water, stir until no loose flour remains.  

- Use your hands to form the mixture into a rough dough.  

- Cover tightly with cling film and let it rest for 30-40 minutes.  

2. Prepare the Filling:

- In a small bowl, mix the oil, flour and salt until smooth.  

- Set aside for use when shaping the pancakes.  

3. Shape the Pancakes:

- Knead the rested dough until smooth. Lightly coat it and the work surface with oil.  

- Roll the dough into a thin rectangle, approximately 43cm x 33cm (17” x 13”).  

- Brush the filling mixture evenly over the dough. Sprinkle the chopped scallions on top.  

- From the shorter side, roll the dough tightly into a rope.  

- Cut the rope into 6 equal pieces.  

- Take one piece, stand it on one end, press down gently, and flatten with a rolling pin into a pancake about 14cm (5”) in diameter. Alternatively, for thinner pancakes, cut into 4 pieces and roll each to about 23cm (9”).  

4. Fry the Pancakes:

- Heat oil in a frying pan over high heat until hot.

- Reduce the heat to medium. Place the pancakes in the pan (top side facing down).  

- Cover and fry for 2 minutes or until golden brown on the bottom.  

- Flip the pancakes, cover again, and fry until the other side is golden.

- Lightly press the edges with a spatula while frying to help form air pockets and fluff up layers.

- Let the pancakes rest on a wire rack for a minute to maintain crispiness.  

Serving:

- Enjoy warm as a breakfast, snack, or alongside savory dishes, soup, or congee.  

- Serve with a dipping sauce made of chili oil, black rice vinegar, and soy sauce.  

Tips:

Make Ahead:

Refrigerate: Store leftovers in airtight bags in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer.  

Freeze: Freeze uncooked pancakes with parchment paper between layers. Cook directly from frozen, adding a bit of water if they are thick. 

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Chinese Steamed Eggs 蒸蛋羹

Chinese steamed eggs, known as Zheng Dan Geng (蒸蛋羹), are a classic and delicate dish made by steaming a mixture of beaten eggs and water or broth until smooth and silky. The texture is often compared to custard, with a light and creamy consistency. It's typically seasoned with soy sauce, sesame oil, and finely chopped green onions. Variations may include adding minced meat, shrimp, or vegetables for extra flavor. This dish is popular in Chinese / Taiwanese households due to its simplicity and nutritional value.

Ingredients:

- 3 eggs - beaten (168g)

- Warm water - double the volume of the beaten eggs (336ml)

- Pinch of salt

Garnish:

- Spring onion / chives - finely chopped

- Light soy sauce

- Sesame oil

Instructions:

1. Mix the Eggs:

   - In a bowl, beat the eggs thoroughly.  

   - Measure the volume of the beaten eggs, then add warm water in a 2:1 ratio (double the volume of the eggs).  

   - Add a pinch of salt and stir well to combine.  

2. Strain and Prepare for Steaming:

   - Pour the egg mixture through a fine sieve into 3 small serving bowls to ensure a smooth texture.  

   - If desired, add other ingredients on top, for example seafood or pork mince.

3. Steam the Eggs:

   - Bring water to a boil in a steamer.  

   - Place the bowls inside the steamer and reduce to gentle heat.  

   - Steam for 10-12 minutes until the eggs are set and have a silky texture.  

4. Season and Serve:

   - Drizzle with light soy sauce and a couple of drops of sesame oil and sprinkle chopped scallions.

   - For extra flavor, cut through the curd a few times to let the sauce penetrate.  

   - Serve warm.  

Tips for Success

1. Water Ratio:

   - The ideal water-to-egg ratio is 2:1 for a silky, smooth texture. Too little water makes the eggs dense; too much water can cause the eggs to break.  

2. Gentle Heat:

   - Steam over medium to low heat to avoid bubbles and achieve a smooth surface.  

3. Strain the Mixture: 

   - Straining the egg mixture removes bubbles and ensures a velvety finish.  

4. Garnish Variations: 

   - Add toppings like shrimp, mushrooms, or finely chopped vegetables for extra texture and flavor.  

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Buchujeon - Korean Chive Pancake

Buchujeon (부추전) is a popular Korean savory pancake made primarily with garlic chives (buchu). It's a type of jeon (Korean pancake), known for its crispy edges and soft, flavorful center. Buchujeon is often enjoyed as an appetizer, side dish, or snack and pairs exceptionally well with a dipping sauce made of soy sauce, vinegar, and a bit of chili.

Buchujeon is a versatile dish that's often enjoyed during the rainy season in Korea, as the sound of frying pancakes is said to mimic the sound of raindrops. It's also popular during family gatherings, parties, and Korean holidays like Chuseok (Korean Thanksgiving). Additionally, it's a beloved dish to pair with makgeolli (Korean rice wine) for a traditional, comforting meal.

Whether served as an appetizer, a side dish, or a light meal, Buchujeon is loved for its simplicity, savory flavor, and satisfying crunch.

You can also add an egg to the batter. I checked a few recipes, and they were all vegan, so they skipped the egg. However, it was mentioned that adding an egg is optional as it makes the batter richer in taste. It's super easy to make, and you can also add other ingredients like grated carrots, zucchini, or even seafood for extra flavor.

Ingredients

- 90g All-purpose flour

- 15g Cornstarch

- 15g Rice flour

- 2g Salt 

- 100g Garlic chives

- 5g Soy sauce 

- 240g icy cold water 

- 1 egg (optional)

- 20g Gochujang (optional for spicy version)

Instructions:

1. Prepare the Vegetables:

- Cut the garlic chives into 3-4cm pieces.

2. Make the Batter:

- In a large mixing bowl, combine the flours with salt, egg and cold water.

- Add soy sauce and gochujang.

- Mix lightly until just combined. The batter should be thin.

- Gently fold in the garlic chives.

3. Cook the Pancakes:

- Heat 1 tablespoon of oil in a non-stick pan over medium heat.

- Ladle some of the batter into the pan and spread it out evenly into a thin, round pancake.

- Cook for 2-3 minutes until the edges turn light golden brown. If it browns too quickly, reduce the heat to medium-low.

- Flip the pancake, add a bit more oil around the edges if needed, and press it down gently with a spatula.

- Cook the other side for another 2 minutes until golden brown.

- Repeat the process with the remaining batter.

4. Serve:

- Serve the Buchujeon hot with the dipping sauce on the side.

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Purple Sweet Potato Mochi

Purple Sweet Potato Mochi / Baked Nian Gao is a delicious fusion dessert that combines the chewy texture of traditional mochi with the rich flavor of purple sweet potato. Nian Gao is particularly popular during Lunar New Year celebrations due to its association with prosperity and good fortune. This baked version offers a modern twist on traditional nian gao.

The vibrant purple hue from the sweet potato gives it a striking appearance, making it visually appealing for festive occasions. It has a soft, chewy, and slightly bouncy texture due to the glutinous rice flour, balanced by the creamy smoothness of mashed sweet potato. 

Nian gao (年糕), also known as Chinese New Year cake or sticky rice cake, is a traditional Chinese dessert made primarily from glutinous rice flour. It's widely enjoyed during Lunar New Year celebrations because its name, “nian gao” (年糕), sounds like “higher year” (年高) in Chinese, symbolizing growth, prosperity, and good fortune for the coming year.

Ingredients:

- 120g mochiko (glutinous rice flour)  

- 80g sugar  

- 2g baking powder  

- 200g mashed purple sweet potato  

- 200ml milk  

- 50g oil  

- 2 eggs  

Instructions:

1. Steam the Sweet Potatoes

   - Place the purple sweet potatoes in a steamer and steam until soft.  

   - Let them cool, then mash or blend the potatoes until smooth.  

2. Preheat the Oven  

   - Preheat your oven to 175°C (350°F).  

   - Grease a small baking dish (6×6" or 15×15 cm) or line it with baking paper. 

3. Mix the Ingredients

   - In a large bowl, combine the mochiko, sugar, and baking powder.  

   - Add the mashed sweet potatoes, milk, oil, and eggs.  

   - Mix thoroughly until the batter is smooth and free of lumps.  

4. Bake 

   - Transfer the batter into the prepared baking dish, spreading it evenly.  

   - Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.  

5. Cool and Slice  

   - Let the mochi cake cool completely in the pan.  

   - Once cool, slice it into squares and serve.  

   - Optionally, dust with purple sweet potato powder for extra flavor and presentation.  

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Bowtie Seaweed Tomato Soup

Bowtie seaweed tomato soup is a flavorful and nutritious dish combining the umami richness of seaweed with the tangy freshness of tomatoes. The broth is light yet savory, can be enhanced with seasonings like garlic, onion, and soy sauce. This soup is both comforting and refreshing, making it an ideal option for a light meal or starter.

Ingredients:

- 2 large tomatoes  

- 250g seaweed  

- 1 small carrot  

- 120g fresh mushrooms  

- 3 slices of ginger  

Instructions:

1. Prep the Ingredients:

   - Peel and chop the carrot into chunks.  

   - Remove the stems from the mushrooms.  

   - Remove the stems and dice the tomatoes.  

   - Wash the seaweed thoroughly.  

2. Cook the Soup: 

   - Add all the prepared ingredients into a cooking pot.  

   - Pour in enough water to submerge everything.  

   - Season with salt, pepper, or other seasonings to taste.  

   - Add the ginger slices and bring the soup to a boil over high heat.  

   - Once boiling, lower the heat and simmer for 30 minutes.  

3. Serve:

   - Adjust the seasonings to taste.  

   - (Optional) Stir in a beaten egg at the end of cooking for an egg drop soup style.  

   - Serve hot and enjoy!  

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