Jet’s Thai Congee with Scallion Pancakes

This version of Congee with simple savory meatballs is inspired by Jet’s dad ✨ Homemade scallion pancakes are a must for dipping! Watch the full episode of #ReadyJetCook 🤤

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Scallion Pancakes (Cong You Bing)
Recipe courtesy of Jet Tila
Level: Intermediate
Total: 1 hr 30 min (includes resting time)
Active: 1 hr
Yield: 6 pancakes

A flaky flatbread built from rolling and spiraling layers of dough. It’s China’s version of laminated dough — serve it warm with a light dipping sauce. The goal is a crisp exterior and a tender, layered interior.

Ingredients

Dough:
3 cups all-purpose flour
3 cups cake flour, plus more for dusting
1/2 teaspoon (2 grams) kosher salt
Neutral oil, as needed

Paste:
1 cup thinly sliced scallions (about 2 medium)
1/2 cup plus 2 tablespoons (90 grams) all-purpose flour
1 1/2 teaspoons (6 grams) kosher salt
1/2 teaspoon five-spice powder
1/2 cup (120 milliliters) vegetable oil

Frying:
Neutral oil, for frying (up to 1/2 cup)

Directions
For the dough: Put the all-purpose flour, cake flour and salt in a large bowl and make a well in the center. Stream in 1 cup (237 grams) boiling water, stirring with a wooden spoon until large flakes form. Add 1/2 cup plus 2 tablespoons (148 grams) room-temperature water a little at a time, pulling in the dry bits from the sides, until a soft, slightly tacky dough comes together. Turn out onto a lightly floured board and knead 2 to 3 minutes until smooth. Lightly oil with neutral oil, cover and let rest for 30 minutes (or refrigerate up to overnight).

For the paste. In a heatproof bowl, combine the scallions, all-purpose flour, salt and five-spice powder. Heat the vegetable oil in a small pot until it shimmers, then pour it over the scallion mixture and let it sizzle and bloom. Stir to a thin, spreadable paste.

Roll, paste, and coil: Divide the dough into 6 pieces; keep covered. Working one piece at a time, roll to a thin rectangle (about 12 by 7 inches or 30 by 18 centimeters). Brush a thin, even layer of paste to the edges. Roll up tightly into a rope, coil into a snail, press to flatten and repeat with the rest. Rest the coils for 10 minutes so the layers relax.

Roll into pancakes: Roll each coil to an 8- to 9-inch (20- to 23-centimeter) round, about 1/4 inch thick; if the dough fights back, rest 5 minutes and try again.

For frying: Heat 1 to 1 1/2 tablespoons of neutral oil in a skillet over medium until the oil shimmers.

Fry one pancake 2 to 3 minutes per side, until both sides are deep golden with blistered brown spots and the edges are crisp. Add a little more neutral oil as needed. For extra flake, use 2 spatulas in the last minute to gently press and rotate, separating the layers slightly. Keep warm and repeat.

Cut into wedges and serve hot.

To freeze: Stack uncooked pancakes with parchment between, seal in a freezer bag and freeze up to 1 month. Cook from frozen over medium-low heat, adding 1 to 2 minutes per side, until crisp and golden.

Cook’s Note
If rolling feels tight, the dough needs more rest—give it 5 to 10 minutes until it rolls without springing back.

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