Cong Yubin - a traditional dish Chinese cuisine. Essentially these are thin flaky flatbreads filled with green onions. A simple, but very soulful and tasty dish.
When I first came across the recipe for these flatbreads, I was skeptical. They are literally prepared from water and flour, and seasonings are just a drop of oil and a pinch of onion and spices. The composition is so modest that I was even surprised - the dish has a lot of rave reviews and a whole army of fans!
I couldn’t pass up this recipe, and after tasting the flatbreads, I fell in love with them! Lenten, simple in composition and preparation, tsun yubin flatbreads are aromatic and very tasty. The texture of flatbreads resembles puff pastry- tender inside, with many layers and a delicious crispy crust on the outside. The perfect combination tenderness and character!
Now I’m just sure that the recipe for Chinese flatbreads “tsun yubin” should be in the arsenal of every housewife! Simple, easy to prepare, they will be an excellent brunch or light snack during the day, adding variety to the Lenten menu. Try it!
Prepare your ingredients.
Sift the flour into a bowl and make a well in the center. Dissolve salt in hot water and pour into flour. Add an extra 20ml water if you prefer the scones to be softer.
Mix flour with water. Wait a few minutes for the dough to cool to a comfortable temperature for your hands.
Knead into a smooth dough. Knead the dough for 2-3 minutes, then cover with a cloth and leave to rest for 20-30 minutes. When the dough has settled, knead it for another 2-3 minutes.
Pinch off a piece of dough the size of a ping pong ball and roll out on a floured surface.
Brush the surface of the dough with vegetable oil and sprinkle with a pinch of salt. Add a few pinches of green onions and seasoning "".
If Five Spice seasoning is not available, you can use another aromatic spice blend to taste. I once even added Korean seasoning for carrots; the taste, of course, wasn’t authentic, but it was still delicious.
Roll the dough into a roll. The larger the diameter of the circle you get and the thinner the dough is rolled out, the more thin layers you will get in the finished flatbread.
Roll the roll into a “snail”.
Press the resulting “snail” and roll it out thinly.
Fry the flatbread in a preheated frying pan on both sides until golden brown.
Cut the fried flatbreads into small pieces - triangles.
Sprinkle the pieces with chopped green onions and add a pinch of sesame seeds or a few drops of sesame oil if desired.
Chinese flatbreads with green onions “tsun yubin” are ready! Serve the flatbreads hot with sauce to taste.
Chinese pancakes.
for 6 flatbreads.
180 grams of flour
a pinch of salt (traditionally done without it)
125 ml boiling water
sesame oil (again, if you move away from the “letter of the law”, then it is quite possible to replace it with any vegetable oil or olive oil).
For filling
We take greens (traditionally - green onions, specifically the green part, otherwise the white part, as it is harder, can break through the flatbread when rolled out), I have cilantro with dill and oregano (you can also put jusai, sesame seeds, spinach, and... why not!)
vegetable oil for frying and a little (about a full pinch) of coarse sea salt.
Preparing the dough
Sift the flour into a bowl, add a little salt, mix and, pouring boiling water into the flour, begin to knead the dough with a wooden spatula. As soon as the dough (more precisely, at this moment - only dough flakes) has cooled a little, we begin to knead it with our hands on the table. The process of kneading dough in real time takes no more than 3-4 minutes. Like any choux pastry, it is very easy to process and does not stick at all to your hands or to the table. Our main task at this stage is to collect it (the dough) into a ball, mixing in everything that we put there, wrap it in film and put it in the refrigerator for 20-30 minutes... That's it! The dough is ready.
Preparing the filling
While the dough is settling, spend a couple more minutes preparing the filling. Finely chop the greens and add salt. Great! Is it true? The filling is ready too!
Making flatbreads
Roll out the rested dough into a sausage and divide it into 6 equal (as it seems to us) parts.
Roll out the dough thinner, coat it with oil, sprinkle with filling (salt and herbs) and roll into a tube. It is advisable to roll it up so that there is less air inside.
We roll the rolled tube into a snail shape, tuck the free edge inward, press it slightly with the palm of our hand and vigorously roll the snail into a flat cake.
Before frying, we, of course, try to remove as much excess flour as possible.
Fry the tortillas in heated vegetable oil on both sides until cooked and, therefore, a beautiful golden color. Excess oil can be removed with a paper towel.
Serving these flatbreads with some broth is very nice. And just for meat and vegetable salad... just a holiday, no less. It’s also great with cottage cheese... unleavened... when it’s coarse sea salt in flatbreads it crunches a little and mixes with the neutral taste of cottage cheese. Well, I highly recommend it! Try it! Enjoy your meal!
Buttery Uzbek flatbreads without yeast.
Ingredients
Flour - 1 kg
butter or margarine (animal fat) - 200 g
baking powder - 2 tsp.
salt - 2 tsp.
milk - 500 ml
sesame
yolk for lubrication
Preparation
Sift flour, baking powder and salt.
Add milk, soft butter and knead the dough. For me, it turned out that it is better to knead it by hand.
Divide the dough into equal parts, in my case, into two. Grease with vegetable oil, cover and let stand for 15 minutes.
Then flatten each piece of dough in the center and use your fist to press out the middle so that it becomes flat, while the edges of the cake should remain thick. You need to help yourself with the knuckles of your index fingers.
Then you need to prick the middle with a chekich, a special device for pricking flat cakes. I don’t have such a device, I pricked it with a fork and then squeezed out the flowers with the bottom of a small glass. You can also decorate the thick edges using the pinching method.....
Grease the flatbreads with yolk and sprinkle with sesame or nigella, even poppy seeds.
Bake in a well-heated oven for 15-20 minutes at 200 degrees. It may take you faster or longer, depending on your oven. Best served fresh with a bowl of hot tea.
Series of messages "
Chinese flatbreads with green onions
Green onion flatbreads
If you love to cook homebaked bread and all sorts of interesting flatbreads, I suggest you try a very simple recipe for flatbreads with green onions, which are fried in a frying pan. The dough is yeast-free.
I don’t know if the Chinese realize that they are called Chinese. In my opinion, it doesn't matter. The main thing is that you get these fried flatbreads with green onions are very tasty, there are a minimum of ingredients and they are quite simple and quick to make.
Composition of flatbreads
for 12 flatbreads
- Flour – 225 g (in a glass – 160, that is, a little less than 1.5 glasses) + a little flour for rolling out the dough;
- Boiling water – 150 ml;
- Salt - to taste;
- Sesame oil (or other vegetable oil. For example, sunflower, olive, walnut) – 1 teaspoon (in the dough) + 2 teaspoons (for greasing);
- Green onions – a little (small bunch);
- Vegetable oil for frying.
How to cook
- Sift the flour. Add 1 tsp. sesame oil, salt (I put 2-3 small pinches). Pour boiling water over and stir with a spoon until flakes form.
- When the dough becomes warm (cools a little), knead it by hand, kneading until smooth. Roll the dough into a ball. Cover it with a napkin and leave for 20-30 minutes.
- Wash green onions and dry. Cut in small pieces.
- Sprinkle the surface for rolling out the dough and the rolling pin with flour. Roll out the dough (sprinkling it with flour) into a rectangle 2-3 mm thick.
- Grease the rolled out dough with 2 tsp. sesame oil. Sprinkle with green onions. Roll the dough into a tight roll. And cut it into 12 pieces.
- Connect each piece from the ends. Again, roll into a ball and roll out into a flat cake (8-10 cm in diameter). If the cakes suddenly stick to the rolling pin or board, add a little flour (but do not overuse - excess flour will burn).
- Pour oil for frying into a wide frying pan (layer = 1 cm). Heat. Place the tortillas in a frying pan and fry on both sides over medium heat until golden brown crust.
- Place the finished cakes on a paper towel (to absorb excess fat). Serve hot with strong and sweet black tea.
I think you will be pleased with the result. Flatbreads with herbs turn out tasty and filling! They are preparing from lean products. They are good as bread for main courses, or as a stand-alone snack.
Bon appetit!
The finished tortillas are drained of excess oil on a paper towel.
Tsun Yubin, or Chinese flatbreads with green onions, is the most popular street fast food dish in China, which can be tasted not only on the street, but also in restaurants, at all levels - from an eatery in Beijing hutongs to a reputable establishment. These fried Chinese onion cakes are eaten both as a separate dish and instead of bread with different dishes. Starting from salads and cold appetizers to soups. If you have not been to China and are going there for the first time, then take note that you will never find bread on the menu of a Chinese restaurant. You will be offered two options to replace bread - either these onion cakes, or mantou (fresh steamed dumplings). Green onion flatbreads are aromatic and have a salty taste. In addition to onions, dill and sesame are sometimes added to such pancakes. If the cake is large (about 30 cm in diameter), it is cut into 8 segments, and if it is small (15 cm in diameter), then into 4 segments. Cong Yubin is eaten with soy sauce, chili sauce or other sauces. Flatbreads go great with omelettes.
There is a legend according to which Marco Polo, upon returning to Italy, wanted to taste the onion pancakes he liked in the Celestial Empire, asked a familiar chef from Naples to prepare these pancakes for him according to his description. After half a day of unsuccessful attempts, the cook gave up and put the filling on top of the flatbread - they say that’s how it appeared italian pizza. But this is just a legend; according to another version, pizza was known 250 years before the birth of Marco Polo.
Chinese flatbreads made from unleavened dough, which in turn is prepared from wheat flour. Usually the dough is made choux, i.e. with boiling water, less often with cold water. Roll out ready dough very thin pancake- the thinner the rolled dough sheet, the more layers there will be in the finished flatbread. The rolled out canvas is greased with melted lard (vegetable oil is quite suitable instead), then sprinkled with green onion rings and rolled into a tight roll, preferably without air bubbles. The resulting sausage is rolled into a spiral (snail). The “snail” is flattened and baked over low heat with a small amount of butter until golden brown. Or, as an option, the “snail” is rolled out again into a thin pancake, then folded into several layers, shaped into a square or round shape and bake.
INGREDIENTS:
wheat flour - 300 g,
water (boiling)* - 150 ml,
rendered lard (orrendered chicken fat
, or salad oil) - 1 tbsp. l.,
green onions - 2-3 arrows,
ground black pepper - ½ tsp,
salt - ½ tsp.
*water may be room temperature, or part hot, part cold.
In a container of suitable volume, mix the sifted wheat flour and salt. Pour in the mixture hot water, mix the flour and water with chopsticks (or whatever is more convenient for you, but not with your hands).
There is no need to try to make the dough right away - let it sit for about five minutes (at the same time it will cool down). Then you need to knead the dough until smooth. Set it aside and cover with film to prevent it from drying out. Let it “rest” for 20-30 minutes. The result will be a cool, smooth, homogeneous dough that will not stick to your hands, the table, or the rolling pin.
While the dough is "resting", let's make the filling - cut the green onions into rings, put them in a container of suitable volume, add salt, ground black pepper and melted pork fat (or vegetable oil). Mix and set aside.
Knead the dough again, divide the bun into two parts, roll one part into a thin pancake, and cover the second with film so that it does not dry out. Spread the resulting pancake with a thin layer of melted lard and add some green onion rings.
Then you need to roll the filled pancake into a roll and try to leave as little air as possible between the layers of dough.
Roll the resulting roll into a snail shape and secure the tip of the roll so that the oil does not leak out. Cover with film and let stand for 3 - 5 minutes.
Carefully flatten the “snail” into a pancake, while (mentioned above about moderation in lubrication with melted lard and possible air bubbles) try to ensure that the layers of the resulting cake do not burst. It's okay if they burst. It will not affect the taste.
Incredible popular dish In the Celestial Empire, Chinese flatbreads with green onions (tsun yubin) are considered. They are prepared everywhere: in restaurants, on the street, at home.
At points Catering in China you will never find bread. Restaurants usually offer fried pampushki made from unleavened dough or Chinese flatbreads with green onions. They are very aromatic and slightly salty in taste. In addition to green onions, other ingredients can be added: boiled egg, sesame seed, fresh dill.
Cooking features
Flatbreads are made from wheat flour. The dough is most often choux, yeast-free, but you can also use cold water. It is believed that the more layers there are in Chinese green onion flatbread, the tastier it is.
The method of preparation is as follows: roll out very thin layer dough, spread with a small layer. If desired, you can use sunflower oil.
List of required products
- 320 g wheat flour;
- salt;
- 160 ml boiling water;
- 3 - 4 green onions;
- a tablespoon of rendered lard;
- black ground pepper.
Description of the recipe for Chinese spring onion cake
In a large bowl, mix flour and a pinch of salt. First sift the flour. Pour in boiling water gradually (you can use a mixture of cold and hot water). The Chinese use wooden sticks for mixing, but you can also use a regular fork, spoon, etc.
When the dough has cooled slightly, transfer it to a cutting surface and knead it with your hands. Then wrap the lump of dough in cling film and put it in the refrigerator for 20 minutes. At the exit you will receive perfect dough for Chinese flatbreads with green onions and eggs. It will not stick to your hands or rolling pin, it will become pliable and tender. If it is still a little sticky, add a little flour, but only a little, otherwise the cakes will burn.
While the dough is resting, start preparing the filling. Place finely chopped green onions in a container, add ground pepper, rendered fat. Mix thoroughly.
Roll out the dough large, but very thin pancake. Cover it generously with green filling and roll it into a sausage. We turn the sausage (roll) into a “snail”, which we then roll out and turn into a Chinese flatbread with green onions. The thinner the cake, the faster it will cook and the tastier the crust will be.
Fry the flatbreads in a wok or regular frying pan with high sides and plenty of vegetable oil. Some people prefer to bring the dish to a crispy golden brown crust, but according to the traditional Chinese recipe The tortillas should be soft and just slightly crunchy. Place the finished ones on paper towels to remove excess fat. Serve hot, cut into small pieces.
If you don't have a large frying pan, you can make small ones with green onions. They will be similar to the pancakes we are used to. In this case, after the flatbread sprinkled with herbs is rolled into a roll, there is no need to form a “snail”, but simply cut into pieces. Roll each of them into a thin pancake and fry. Such cakes then do not have to be divided into portions.
Filling options for Chinese flatbreads
These flatbreads are traditionally prepared with green onions. But other ingredients can also be used. Believe me, the taste of the dish only benefits from this.
- green onions;
- egg and onion;
- chopped meat;
- Chinese cabbage, ginger root, garlic, sesame seeds;
- cabbage, boiled egg, soy sauce;
- garlic, finely grated ginger root, soy sauce, cabbage;
- minced chicken, oyster oil, soy sauce, green onions, grated ginger, garlic.
Sweet and sour sauce
Any sauce is suitable for Chinese pancakes with green onions, but homemade sweet and sour sauce will make them especially tasty. The recipe is very simple and the ingredients are readily available.
- 60 ml water;
- 170 g sugar;
- a tablespoon of chopped garlic;
- hot red pepper (you can use fresh or dried pod);
- 80 ml rice vinegar;
- spoon of tomato paste;
- a pinch of salt.
Mix sugar, vinegar, salt and water. Bring to a boil over medium heat, stirring continuously, add hot chili. A minute later - garlic. Mix. We put tomato paste and a little starch (to achieve consistency thick sour cream. Turn off the heat and let the sauce cool. Incredibly delicious spicy sauce For Lenten baking ready.
