Chinese scallion pancakes, or cong you bing, are flaky, pan-fried flatbreads layered with scallions and a little oil. Sold as a snack or breakfast in many parts of China, they’re crisp at the edges, tender inside, and easy to make at home; recipes and folding styles vary.
Ingredients
- 3 cups (375 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
- 1 cup plus 2 tablespoons (270 ml) hot water, about 185–195°F (85–90°C)
- ½ teaspoon (3 g) fine salt for the dough
- 1½ cups (about 90 g) thinly sliced scallions, green and white parts
- ¼ cup (60 ml) neutral oil, such as canola or peanut oil, for the layers
- 2 tablespoons (30 ml) neutral oil for frying
- ¼ teaspoon (about 0.5 g) Chinese five-spice powder, optional
- 2 tablespoons (30 ml) Chinese black vinegar for dipping
- 2 tablespoons (30 ml) soy sauce for dipping
- 1 teaspoon (5 ml) chili oil, optional
- 1 teaspoon (5 ml) toasted sesame oil, optional
Instructions
- Make the dough. Put the flour and ½ teaspoon salt in a large bowl. Pour in the hot water gradually, stirring with chopsticks or a sturdy spoon as you go. When the flour forms shaggy clumps and is cool enough to handle, bring it together with your hands. Knead on a lightly floured counter for about 6 minutes, until the dough is mostly smooth and elastic. It should feel soft and slightly tacky, not wet; add a little flour only if it sticks heavily to your hands.
- Rest and mix the dip. Shape the dough into a ball, return it to the bowl, and cover it with a damp towel or an overturned plate. Let it rest for 30 minutes at room temperature so the flour hydrates and the dough becomes easier to roll. While it rests, stir together the black vinegar and soy sauce. Add chili oil and sesame oil if you like, then set the dip aside. If Chinese black vinegar is hard to find, use rice vinegar; the dip will be lighter and less malty, but still pleasantly tart.
- Divide and fill. Set the scallions, remaining oil, and optional five-spice near your work surface. Divide the rested dough into four equal pieces and keep three covered while you work with the first. On a lightly floured counter, roll it into a rectangle about 8 by 10 inches (20 by 25 cm). Brush the surface with a thin layer of oil, leaving a small border at one short edge. Scatter one quarter of the scallions evenly over the dough, then add a small pinch of five-spice if using. Roll the rectangle up from a long edge into a snug cylinder.
- Coil and flatten each pancake. Coil the cylinder into a round, like a loose snail shell, and tuck the tail underneath. Press gently, then roll it into a circle about 7–8 inches (18–20 cm) wide. Some scallion pieces may poke through; that is fine. If the dough springs back strongly, cover it and let it relax for 5 minutes before rolling. Repeat with the other three portions. Keep the finished rounds covered so their surfaces do not dry out.
- Pan-fry until crisp. Heat a heavy skillet over medium heat and add about 1½ teaspoons of the frying oil. Lay in one pancake and cook for 2–3 minutes, until the underside has golden-brown patches. Flip, add a little more oil around the edge if the pan looks dry, and cook for another 2–3 minutes. Flip once or twice more as needed, pressing lightly with a spatula, until both sides are crisp and the center is cooked through. Transfer to a plate and repeat with the remaining pancakes, adding oil as needed. The total frying time for four pancakes is about 20 minutes; lower the heat if the outside browns before the dough inside is cooked.
- Serve. For extra flaky layers, briefly stand each hot pancake on its edge and tap or gently scrunch it between your hands using clean utensils or a folded towel. This loosens the layers, but take care because the pancakes and trapped steam are hot. Cut each into wedges and serve promptly with the dipping sauce.
Tips
- Use hot, not boiling, water. Water around 185–195°F (85–90°C) makes a soft dough that rolls readily. Boiling water can make handling awkward and may produce a dough that feels overly sticky at first. Add it gradually, since flour absorbs water differently depending on the brand and humidity.
- Keep the dough covered. Uncovered dough forms a dry skin that can crack when rolled. Cover both the resting dough and portions waiting their turn. Dust the counter sparingly: too much extra flour can make the pancakes dry and interfere with the thin oily layers.
- Choose the right pan heat. Medium heat gives the layers time to cook before the surface gets too dark. If you see smoke or very dark spots within the first minute, turn down the burner. A heavy skillet holds heat steadily, while a thin pan may need more frequent adjustments.
- Make sensible substitutions. Canola, sunflower, or peanut oil works in place of another neutral oil. Olive oil has a stronger flavor and can obscure the scallions. Chinese five-spice is optional, not essential; omitting it gives a cleaner scallion taste. Black vinegar has a particular malty depth, so rice vinegar is a practical but brighter substitute.
Serving Suggestions
Serve the pancakes hot or warm, cut into wedges for sharing, with the soy-vinegar dip alongside. They work as a substantial snack, a breakfast, or one part of a larger meal. For a simple spread, pair them with a bowl of congee, clear soup, or stir-fried greens. Their crisp, savory layers also complement dishes with gentle seasoning; a strongly flavored main can make the dipping sauce feel unnecessary, so offer it on the side rather than soaking the pancakes.
For a casual table, set out extra sliced scallions, chili oil, or a little more black vinegar so everyone can adjust the dip. The pancakes are best shortly after frying, when the outside is crisp and the inside still has a soft chew. If cooking in batches, place finished pancakes in a single layer on a rack in a low oven, around 200°F (95°C), while the rest finish. Avoid stacking them tightly, which traps steam and softens the crust.
Variations
Scallion pancakes have many regional, vendor, and household variations, so this folding method is one useful approach rather than a claim to a single definitive style. For a thinner, crispier result, roll each round slightly wider and fry it with a little extra oil, watching closely because thin dough browns faster. For a softer, thicker pancake, keep the rounds closer to 7 inches (18 cm) and cook over medium-low heat for a little longer.
You can leave out the five-spice, or use a tiny pinch of white pepper for a gentle savory note. A small amount of toasted sesame oil can be brushed into the layers, but use it sparingly because its flavor is strong and it is less neutral than the frying oil. For a dipping sauce with more bite, add a little extra black vinegar; for more heat, increase the chili oil at the table. Avoid adding wet ingredients such as minced fresh garlic directly to the dough, since they can make the layers damp and harder to cook evenly.
For smaller snack portions, divide the dough into six pieces instead of four and make narrower rounds. They will cook faster, so start checking the first side after about 90 seconds. The listed ingredient quantities still work, though the scallions and oil should be divided among the six portions. You can also make the dough rounds ahead and cook them just before serving; keep them covered and refrigerated if they will wait longer than a short meal-prep session.
Storage and Reheating
Let leftover pancakes cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Store the dipping sauce separately so it does not soften the crust. For longer storage, freeze the cooled pancakes in a sealed freezer-safe bag with parchment between them; use within about 2 months for best texture. Thaw in the refrigerator or reheat from frozen, allowing extra time.
To restore crispness, warm a pancake in a lightly oiled skillet over medium-low heat for 2–3 minutes per side, turning as needed. A toaster oven or oven at 350°F (175°C) also works: heat in a single layer for about 6–10 minutes, checking that the center is hot. Microwaving is quick, but it softens the outside; if you use one, microwave briefly and finish in a dry skillet. Reheat leftovers to 165°F (74°C), the USDA FSIS recommendation, before eating. Discard pancakes left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make scallion pancake dough ahead?
Yes. Wrap the dough tightly or keep it in a covered container and refrigerate it for up to 24 hours. Bring it out for about 20–30 minutes before rolling so it is less firm. You can also shape the uncooked rounds, separate them with parchment, cover, and refrigerate for several hours; cook them while cold, adding a little time if needed.
Why is my dough tough or difficult to roll?
It may need more resting time, or it may have been kneaded with too much flour. Cover it and let it rest another 10 minutes before trying again. Roll from the center toward the edges with light pressure. A dough that feels firm and dry can be kneaded with a teaspoon of water at a time, but add very little so it does not become sticky.
Why did my pancake turn out chewy instead of flaky?
Flakiness depends on rolling the dough thin, coating it with oil, and creating a layered coil before flattening. If the rectangle is too thick or the oil is skipped, the layers can merge. A pancake can also seem chewy if it is undercooked in the middle; lower the heat and give it more time rather than increasing the heat to brown it faster.
Can I cook these without much oil?
You can reduce the oil used in the skillet, but the surface will be less crisp and the color less even. The oil brushed inside helps separate the layers, so removing it changes the texture more noticeably. If limiting pan oil, use a well-seasoned nonstick or cast-iron skillet and brush the surface lightly instead of pouring oil into the pan.
Can I freeze scallion pancakes before cooking?
Yes. Roll and coil each pancake, flatten it, then place parchment between the rounds and freeze them in a sealed bag. Cook from frozen in a lightly oiled skillet over medium-low heat, turning several times until browned and hot through; the center takes longer than a fresh pancake. Keep the heat moderate so the outside does not darken before the center cooks.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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