Chinese Scallion Pancakes (Cong You Bing)

If you’ve ever strolled through a busy Chinese night market or enjoyed classic street food, you’ve probably tasted Scallion Pancakes (Cong You Bing). They’re crispy, flaky, and filled with the fresh, sharp flavor of scallions. These pancakes strike the perfect balance—tender layers inside and crunchy edges outside. They’re great any time of day.

Today, I’m excited to share a simple, extra-flaky scallion pancake recipe inspired by traditional methods but made easy for home cooks. Whether you’re new to cooking or a kitchen pro, this guide will help you whip up delicious scallion pancakes that can easily rival your favorite takeout.

Recipe Overview

Time Breakdown

• Prep: About 20 minutes (making dough, assembling pancakes)
• Cooking: Around 6 minutes frying
  Total time: ~26 minutes — perfect for a quick snack or appetizer.

Servings and How to Scale

This recipe makes 2 servings (4 pancakes). Need more? Just multiply ingredients:

• Double for 4 servings
• Halve for 1 serving
  Resting time stays the same no matter how much dough you make.

Servings	Flour (cups)	Hot Water (cups)	Room Temp Water (cups)	Scallions (cups)	Cooking Oil (tbsp)
1	1	1/4	2 tbsp	1	2-3
2	2	1/2	1/4	2	4-6
4	4	1	1/2	4	8-12

Skill Level

This one’s intermediate. You’ll knead and rest the dough, and get familiar with rolling and coiling—techniques that might take some practice. Don’t worry, I’ve got tips every step of the way.

Equipment You’ll Need

• Mixing bowl
• Rolling pin (or your hands for stretching)
• Non-stick or cast iron skillet
• Spatula
• Measuring cups and spoons
• Plastic wrap or damp cloth (for covering dough)

No rolling pin? Stretch the dough gently with your hands. Fry in a heavy-bottomed pan for even cooking.

Prep Ahead Tips

You can make the dough a day before and chill it in the fridge. This actually helps relax the gluten, making your pancakes extra flaky—street vendors swear by this trick. Just bring it back to room temp before rolling. Assembled pancakes can chill for a few hours, too, before frying.

Ingredients

Here’s what makes these pancakes shine.

For the Dough

• 2 cups all-purpose flour (unshifted, about 300g): Keeps a good texture for chewy layers.
• 1/2 cup hot boiling water: Starts cooking the flour proteins for tender dough.
• 1/4 cup room temperature water: Adds softness and stretch.
• 1 tsp salt: A little flavor boost.
• 1 tbsp vegetable oil: For richness and tenderness.

For Assembling & Frying

• 4–6 tbsp cooking oil: 2 tbsp to brush the dough, the rest for frying. Use vegetable or neutral oils like canola.
• 2 cups chopped scallions (green parts only): The fresh star of the show.
• 1 tbsp Chinese five-spice powder (optional): Adds warm, traditional flavor.

Dipping Sauce

• 1 tbsp light soy sauce
• 1/2 tbsp sesame oil
• 1/4 tsp salt
• 1 tbsp chili oil
• Chopped green onion and coriander: Bright garnishes.

Quick Ingredient Tips

• Hot water is key here — it softens the dough while keeping it chewy.
• Five-spice powder is optional but adds a lovely aroma. No five-spice? Try a pinch of cinnamon or star anise.
• Use only the green parts of scallions for their sweet, fresh flavor and pretty color.

Step-by-Step Method

Ready? Let’s make these pancakes step by step, like we’re cooking side by side.

1. Make the Dough

Mix salt with the flour in a big bowl. Pour in the hot boiling water first and stir fast. This heats the flour a bit, making the dough tender but still stretchy. Then add the room temp water and vegetable oil. Use your hands to gather it into a rough ball.

Don’t worry about making it smooth yet. Cover the bowl with plastic wrap or a damp cloth and let it rest for 10 minutes. This hydrates the flour fully.

Next, turn the dough onto a clean surface and knead for 3 to 5 minutes until smooth and elastic. It should bounce back a bit when you press it.

Divide the dough into 4 equal pieces and roll each into a smooth ball. Cover and rest again for 20 to 30 minutes. This second rest makes rolling easier and prevents the dough from shrinking back.

Pro Tip: If the dough sticks, dust your hands or surface lightly with flour. Don’t overdo it — too much flour makes pancakes tough.

2. Assemble the Pancakes

Take one dough ball and roll it into a rectangle about 10cm by 8cm. Aim for thin but not paper-thin—about the thickness of a tortilla.

Brush roughly 1 tablespoon of oil over the middle part. If you’re using five-spice powder, sprinkle it evenly over the oil.

Spread a good layer of chopped scallions on top.

Now fold the rectangle by bringing the shorter sides together, forming a cylinder. Do this for all dough pieces.

Gently roll one cylinder between your hands to lengthen it a bit. Then coil it into a snail shape, tucking the end underneath to seal. This rolling-and-coiling makes those delicious flaky layers inside.

Cover shaped pancakes so they don’t dry out.

Visual tip: The coil should be a tight spiral, smooth on the outside. If it feels stiff, cover and let it rest longer.

3. Roll Out the Pancakes

Roll each snail-shaped ball into a circle about 15cm (6 inches) wide. Use gentle, even pressure.

If you’re new, press the dough evenly with your fingers inside a small pan (18–20cm diameter) to help shape it.

Common mistake: Rolling too fast or hard can tear the dough or squeeze out scallions. Be patient and gentle.

4. Pan-Fry

Heat around 2 tablespoons of oil in a skillet over medium heat.

Place one pancake in the pan. Fry for 2 to 3 minutes on one side until golden brown. Flip and cook another 1 to 2 minutes.

Use your spatula to gently twist and press the pancake, especially in the middle. This helps cook evenly and makes the layers separate nicely.

Pro Tip: Medium heat is key. Too hot, and the outside burns while inside stays raw. Too low, and the pancakes get greasy. You want a nice sizzle but controlled cooking.

5. Serve

Cut pancakes into wedges or serve whole with the dipping sauce.

For the sauce, just whisk together light soy sauce, sesame oil, salt, chili oil, and sprinkle chopped green onion and coriander on top.

Variations & Tips

Dietary Adjustments

• Vegan-friendly as is — just use vegetable oil.
• Gluten-free is tricky because gluten creates the layers. You’ll need special flours and gums, which can be complicated. If you’re just starting, stick to regular flour.

Spice It Up

• Add more chili oil or fresh chilies to the dipping sauce for heat.
• Try adding finely chopped ginger or garlic into the scallion filling for something different.

Fancy vs. Everyday

• Swap some vegetable oil for melted lard or bacon fat (if you’re not vegetarian) for richer flavor.
• Mix in toasted sesame seeds or chopped cilantro inside the layers for extra aroma.

Seasonal Twists

• In spring, add fresh herbs like cilantro or chives with the scallions.
• During winter, serve with a warm soy-ginger sauce for comfort.

Serving & Storage

How to Serve

Serve warm, stacked on a colorful plate with a small bowl of dipping sauce. Garnish with chopped scallions and coriander for a fresh finish.

What Goes Well

Pair with light sides like steamed dumplings, hot and sour soup, or a simple cucumber salad. These balance the pancakes’ richness perfectly.

Storing Leftovers

Keep pancakes in an airtight container in the fridge for up to 2 days. They’ll lose some crispness but can be revived.

How to Reheat

Warm them up in a skillet with a little oil over medium heat. This brings back the crunch. Avoid the microwave—it makes them soggy.

Make-Ahead and Freezing

Wrap unfried pancakes individually in plastic wrap and freeze in a bag. Defrost in the fridge overnight before frying.

Give this recipe a try and enjoy flaky, crispy scallion pancakes made right in your own kitchen!

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