Chinese Scallion Pancakes

Crispy, Flaky, and Irresistible

Chinese scallion pancakes, or Cong You Bing, are one of those dishes that instantly transport me back to bustling street markets filled with the scent of sizzling dough. These golden, crispy pancakes are layered with fresh scallions, flaky on the inside, and beautifully crisp on the outside. The best part? They’re surprisingly easy to make at home with just a few pantry staples.

The Story Behind This Recipe

Growing up, scallion pancakes were a weekend treat in my family. My grandmother would wake up early, kneading dough and chopping scallions while the rest of us still slept. By the time we stumbled into the kitchen, a stack of perfectly golden pancakes was waiting, hot and ready to be dipped into soy sauce.

What makes these pancakes so special is the technique. Unlike Western-style pancakes, these are made with a simple flour-and-water dough, rolled out, layered with oil and scallions, then folded and rolled again to create those signature flaky layers. The trick is in the rolling and resting, which allows the dough to develop its structure and crisp up beautifully when fried.

Ingredient Notes

• All-Purpose Flour: The base of the dough. For extra chewiness, use a mix of all-purpose and bread flour.
• Hot Water: Helps relax the gluten, making the dough easier to roll.
• Sesame Oil: Adds a rich, nutty aroma.
• Scallions (Green Onions): The star ingredient, giving these pancakes their signature flavor.
• Salt: Enhances the taste and helps draw out moisture from the scallions.
• Oil for Frying: Neutral oils like vegetable or canola work best.

Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend, but note that the texture will be slightly different.
• No Sesame Oil? Try olive oil or a bit of melted butter for a different but delicious result.
• Extra Flavor: Add a pinch of five-spice powder or white pepper to the dough for a subtle kick.

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl, mix flour and salt.
2. Gradually add hot water while stirring with chopsticks or a spoon until a shaggy dough forms.
3. Knead the dough for about 5 minutes until smooth and elastic.
4. Cover and let rest for at least 30 minutes.

Step 2: Shape the Pancakes

1. Divide the dough into equal portions (usually 4-6).
2. Roll out one portion into a thin circle.
3. Brush lightly with sesame oil and sprinkle generously with chopped scallions.
4. Roll the dough into a log, then coil it into a spiral.
5. Flatten the spiral with a rolling pin into a thin pancake.
6. Repeat with the remaining dough portions.

Step 3: Cook the Pancakes

1. Heat oil in a skillet over medium heat.
2. Fry each pancake for 2-3 minutes per side until golden brown and crispy.
3. Press down gently with a spatula while cooking to ensure even crisping.
4. Remove and drain on paper towels.

Expert Tips for the Best Results

• Rest the Dough: This allows gluten to relax, making the pancakes easier to roll out.
• Use Hot Water: Helps keep the dough tender and pliable.
• Don’t Skip the Spiral Roll: This is key to getting those signature flaky layers.

Serving Suggestions

• Serve with a dipping sauce made of soy sauce, rice vinegar, and a touch of chili oil.
• Pair with a bowl of congee or a plate of stir-fried vegetables.
• Top with a fried egg for a delicious breakfast option.

Storage and Reheating Tips

• Refrigerator: Store cooked pancakes in an airtight container for up to 3 days.
• Freezer: Freeze uncooked pancakes between layers of parchment paper. Cook straight from frozen.
• Reheating: Reheat in a dry pan over medium heat until crispy again.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! The dough can be made a day in advance and stored in the fridge. Just bring it to room temperature before rolling.

Why aren’t my pancakes crispy?

Make sure your pan is hot enough before frying, and don’t overcrowd the pan.

Can I bake these instead of frying?

Frying gives the best texture, but you can bake them at 400°F (200°C) for about 15 minutes, flipping halfway through.

Final Thoughts

Making scallion pancakes at home is so satisfying—there’s something special about watching the layers crisp up in the pan and pulling them apart bite by bite. I hope this recipe brings you as much joy as it has brought my family. If you give it a try, let me know how they turn out!

Print