Crispy, flaky layered pancakes with green onion
Chinese Scallion Pancakes (Cong You Bing)
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
4 pancakes
Difficulty
Medium
Cost
Budget
$
Chinese Scallion Pancakes (Cong You Bing)
Crispy, flaky layered pancakes with green onion
★4.6(19)
Shatteringly crispy, flaky pancakes studded with fragrant scallions. These unleavened flatbreads are a beloved Chinese street food with irresistible layers.
25m
Prep Time
15m
Cook Time
40m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Scallion pancakes achieve their signature flaky layers through a coiling technique that creates a spiral of dough, oil, and scallions. Each bite shatters into crispy, savory shards.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1 bunch scallions (green onions), thinly sliced
- 2 tbsp sesame oil
- 1 tsp salt
- 3 tbsp vegetable oil for frying
Instructions
- 1
Mix flour with boiling water until a shaggy dough forms. Knead 5 minutes until smooth. Rest covered 30 minutes.
- 2
Divide into 4 portions. Roll each into a thin rectangle, brush with sesame oil, sprinkle with salt and scallions.
- 3
Roll up tightly into a log, then coil the log into a spiral. Flatten and roll out again into a round disk.
- 4
Pan-fry in oil over medium heat for 3-4 minutes per side until golden and crispy.
- 5
Cut into wedges and serve with a soy-vinegar dipping sauce with chili oil.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Sesame oilLard or shortening
Traditional alternative that creates even flakier layers
ScallionsChinese chives (garlic chives)
A fragrant variation with a garlicky twist
Tips & Storage
Pro Tips
Using boiling water in the dough makes it more pliable and tender than cold water dough.
Press down lightly with a spatula while cooking for even browning.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Freeze uncooked formed pancakes between parchment paper for up to 2 months.
Reheating
Pan-fry from frozen on medium heat until crispy and heated through.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates12g
Fat34g
Fiber480mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why boiling water?
- Hot water partially cooks the flour, creating a softer, more pliable dough.
- Can I bake them?
- Pan-frying is traditional and gives the best crispy texture; baking will not achieve the same result.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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