Asian Sweet & Savory Pancake (Grilled Mandarin Orange Cong Youbing)

A light and flaky pancake filled with minced spring onion, griddled until golden brown. Topped with grilled hoisin-marinated mandarin oranges, topped with fresh spring onion.


Asian Sweet & Savory Pancake:

20 each Cong Youbing (prepared Asian pancakes), sub-recipe
2 ½ cups Hoisin Mandarin Orange Sauce, sub-recipe
2 ½ cups Purple Cabbage, shaved thin
1 ¼ cups Scallions, thin slice on bias
⅓ cup Black sesame seed

Cong Youbing:

4 ¼ cups All-purpose flour, divided, plus 2 Tablespoons for rolling dough
2 cups Water, boiling
¾ cup Vegetable shortening
½ teaspoon Sichuan pepper, dried, ground
2 teaspoons Kosher salt
1 cup Scallions, thin sliced
¾ cup Vegetable oil

Hoisin Mandarin Oranges:

1 tablespoon Vegetable oil
2 cups Canned DOLE® Mandarin Oranges, drained
¼ cup Hoisin sauce
1 tablespoon Toasted sesame oil
1 teaspoon Ginger, peeled, grated
¼ cup Water, hot (115°F)
4 each Scallions, grilled, ½” cut


Hoisin Mandarin Oranges:

  1. Heat vegetable oil in a saucepan over medium-high heat.
  2. Add DOLE Mandarin Oranges and sauté for 2 minutes.
  3. Add hoisin, toasted sesame oil, ginger, and hot water to the pan and cook for 2 minutes.
  4. Add the grilled scallions to sauce mixture and reserve.
  5. Serve warm.

Cong Youbing:

  1. To make the dough, add 4 cups of all-purpose flour to a large bowl. Add boiling water and mix with a wooden spoon until smooth.
  2. Once mixture is cool enough to handle, turn the dough onto a lightly floured surface and knead for 5 minutes. Place kneaded dough into a lightly oiled bowl and cover with a damp towel. Allow dough to rest for at least 30 minutes before rolling.
  3. To make the filling, in a large bowl, mix vegetable shortening, the remaining all-purpose flour, Sichuan pepper and kosher salt into a paste.
  4. Remove dough from the bowl and knead for 1 minute. Divide into 10 equal parts.
  5. Working in batches, on a lightly floured surface, flatten one dough ball into ⅛-inch thick square. Keep the remaining dough balls covered with a damp towel to prevent drying.
  6. Spread 1 ½ teaspoons of the prepared filling onto the flattened dough square and top with 1 Tablespoon of sliced scallion.
  7. Roll the dough from the bottom up to make a small log, then roll the log into a pinwheel and place onto a parchment-lined baking sheet. Cover with a damp towel.
  8. Repeat for remaining dough. Once all the pinwheels have been formed, let them proof for 30 minutes, covered.
  9. Once proofed, using a rolling pin, gently roll each pinwheel out to ¼-inch thickness.
  10. Heat 1 ½ Tablespoons of vegetable oil in a large nonstick pan over medium heat. Once the oil is hot, add 5 pancakes and cook for 3 minutes on each side until golden brown. Remove from oil and drain on a paper towel-lined baking sheet. Repeat for the remaining pancakes.


  1. Quarter 2 pancakes and shingle 8 pieces on a plate.
  2. Top with ¼ cup of warm Hoisin Mandarin Orange Sauce and garnish with 1 Tablespoon of purple cabbage, 1 Tablespoon of sliced scallions and 1 teaspoon of black sesame seeds.
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Yield: 10 portions
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