Crispy Chinese Scallion Pancakes (Cong You Bing) Recipe
Introduction
Scallion pancakes, or cong you bing, are a crispy, chewy Chinese snack loved for their golden layers and savory green onion flavor. This easy recipe uses simple pantry ingredients and a hands-on rolling technique to create delicious pancakes perfect for breakfast, snacks, or appetizers.
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup hot water (plus more as needed)
- 4 tablespoons vegetable oil (divided)
- 1 teaspoon salt
- 1 ½ cups finely chopped scallions (green parts only)
- Sesame oil for brushing
- Extra flour for rolling out the dough
Instructions
- Step 1: In a large bowl, add the flour. Slowly pour in the hot water while stirring with chopsticks or a fork until a shaggy dough forms. When cool enough, knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Step 2: Divide the dough into four equal portions. Lightly flour your surface and roll out one piece into a thin rectangle, rustic shape is fine.
- Step 3: Brush the dough with sesame oil, then evenly sprinkle salt and a generous amount of chopped scallions.
- Step 4: Roll the rectangle lengthwise into a jelly-roll shape, then coil it into a spiral, tucking the end underneath. Flatten gently with your palm.
- Step 5: Use a rolling pin to gently roll the coil into a pancake about ¼-inch thick. Some scallions may peek through—this is normal.
- Step 6: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the pancake and cook for 2–3 minutes per side until golden and crisp. Press lightly with a spatula for even browning. Repeat with remaining dough.
- Step 7: Let pancakes cool slightly, then cut into wedges. Serve warm with soy sauce, vinegar, and chili oil for dipping.
Tips & Variations
- Use hot water (not boiling) to create a soft, pliable dough texture.
- Make sure scallions are dry before chopping to prevent soggy dough.
- You can prepare the dough a day ahead and refrigerate it for convenience.
- For a shortcut, freeze uncooked rolled pancakes and fry them straight from frozen.
- Experiment by adding crushed garlic, sesame seeds, or five-spice powder for extra flavor.
Storage
Store leftover pancakes in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes on each side to restore crispiness. You can also freeze cooked pancakes separated by parchment paper and reheat directly from frozen in a skillet or toaster oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours. Just bring it to room temperature before rolling it out.
Can I freeze scallion pancakes?
Absolutely. Roll them out, separate with parchment paper, and freeze. Fry directly from frozen, adding a few extra minutes to the cooking time.
PrintCrispy Chinese Scallion Pancakes (Cong You Bing) Recipe
Crispy Chinese Scallion Pancakes (Cong You Bing) are a beloved traditional snack originating from China, known for their golden, crispy exterior and soft, chewy layers inside. Made with simple pantry staples like flour, scallions, oil, and salt, these pancakes are a nostalgic comfort food that involves a hands-on process of rolling, coiling, and pan-frying. Perfect as a snack, appetizer, or breakfast, this recipe delivers authentic flavor and texture without requiring special equipment or advanced skills.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 pancakes 1x
- Category: Appetizer / Snack
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Dough
- 2 ½ cups all-purpose flour
- ¾ cup hot water (plus more as needed)
- 1 teaspoon salt
Filling & Cooking
- 1 ½ cups finely chopped scallions (green parts only)
- 4 tablespoons vegetable oil (divided)
- Sesame oil for brushing
- Extra flour for rolling out the dough
Instructions
- Make the Dough: In a large mixing bowl, add the flour. Slowly pour in the hot water while stirring with chopsticks or a fork until a shaggy dough forms. Once cool enough to handle, knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes to relax the gluten for easier rolling.
- Divide and Roll: After resting, divide dough into four equal portions. Lightly flour your surface and roll one piece into a thin rectangle; rustic imperfections are fine.
- Add the Filling: Brush the dough rectangle evenly with sesame oil, sprinkle with salt, then add a generous handful of chopped scallions across the surface.
- Roll and Coil: Roll the rectangle lengthwise like a jelly roll, then coil into a spiral shape, tucking the end underneath. Gently flatten the coil with your palm.
- Roll Again: Use a rolling pin to gently roll the coil into a pancake about ¼-inch thick. Some scallions may peek through, which is normal.
- Fry to Perfection: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Once hot, add one pancake and cook 2–3 minutes per side until golden brown and crisp. Press lightly with a spatula to promote even browning and extra crispiness. Repeat with remaining pancakes, adding more oil if necessary.
- Slice and Serve: Let cooked pancakes cool slightly, then cut into wedges. Serve warm with a dipping sauce, such as soy sauce with vinegar and chili oil.
Notes
- You can customize the filling by adding crushed garlic, sesame seeds, or a dash of five-spice powder for varied flavor.
- Use hot water (not boiling) to create a soft, pliable dough texture.
- Ensure scallions are dry before chopping to prevent sogginess.
- The dough can be made a day ahead and refrigerated overnight.
- Do not overcook; pancakes should be golden and crisp but not tough.
- You can freeze uncooked rolled pancakes with parchment paper between layers and fry directly from frozen.
Keywords: Chinese scallion pancakes, Cong You Bing, crispy pancakes, pan-fried pancakes, Chinese appetizer, easy Chinese snacks, vegetarian Chinese recipe
