Beijing Spring Pancakes (Chun Bing)
Ultra-thin, chewy pancakes that hold a variety of fillings—a traditional Beijing dish for the Start of Spring, bursting with fresh flavors.
Ingredients
5 items- All-purpose flour 200g
- Boiling water 60g
- Cold water 30g
- Cooking oil 15g
- Salt 2g
Nutrition
Steps （6 steps）
Mix flour and salt; gradually add boiling water while stirring into flaky pieces. Add cold water and knead into a smooth dough. Cover with plastic wrap and rest for 30 minutes.
Roll rested dough into a log, cut into 15g pieces (about 16 pieces). Flatten each and brush lightly with oil.
Take two oiled pieces, stack them with oiled sides together, press down, and roll out evenly into a thin round pancake about 15 cm in diameter. Repeat to make 8 pairs.
Heat a non-stick skillet over medium heat. Place a pancake in the skillet; cook about 20 seconds until bubbles form on top, then flip and cook another 15 seconds until golden spots appear.
Immediately remove the pancake and carefully peel it apart into two sheets. Repeat with remaining pancakes. Cover with a damp cloth to keep soft.
Serve with stir-fried fillings (e.g., bean sprouts, vermicelli, shredded pork). Place filling on a pancake, roll up tightly, and enjoy.
Tips
1. Use hot water (80°C) to make the dough soft and pliable. 2. Rest the dough sufficiently to develop elasticity. 3. Cook over medium-low heat and flip often to avoid burning. 4. Peel the pancakes while hot; they will tear if cooled.
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