Crispy 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
Scale
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
