Crispy Chinese Scallion Pancakes (Cong You Bing)

Scallion pancakes, or cong you bing, have been beloved across generations in China. While they’re often found as a humble street snack or appetizer at dim sum restaurants, they’ve also made their way into countless family kitchens, including mine. For me, this dish is a nostalgic weekend ritual—a simple dough, some fresh green onions, and a bit of patience come together to create something deeply satisfying.

What makes these pancakes truly special isn’t just their golden, crispy layers or the way they flake when you tear them open. It’s the process—the rolling, coiling, flattening—it becomes a meditative, hands-on experience that’s just as rewarding as the first bite. Whether you grew up eating these or are discovering them for the first time, this recipe will help you create that same cozy joy in your own kitchen.

Why You’ll Love This Recipe:

• Crispy on the outside, soft and chewy inside
• Made with pantry staples—flour, scallions, oil, and salt
• No special equipment or skills required
• A fun, hands-on recipe perfect for involving kids or family
• Delicious as a snack, side dish, or even breakfast

INGREDIENTS YOU’LL NEED:

• 2 ½ cups all-purpose flour
• ¾ cup hot water (plus more as needed)
• 4 tablespoons vegetable oil (divided)
• 1 teaspoon salt
• 1 ½ cups finely chopped scallions (green parts only)
• Sesame oil for brushing
• Extra flour for rolling out the dough

HOW TO MAKE CHINESE SCALLION PANCAKES:

STEP-BY-STEP INSTRUCTIONS:

1. 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 it’s cool enough to handle, knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes. This rest allows the gluten to relax, making the dough easier to roll out.

Personal tip: I usually make the dough while my morning coffee brews—by the time I’m done sipping, it’s ready to roll!

2. Divide and Roll

After resting, divide the dough into four equal portions. Lightly flour your surface and roll out one piece into a thin rectangle. Don’t worry if it’s not perfect—this is a rustic, homemade snack!

3. Add the Filling

Brush the rolled-out dough with sesame oil, sprinkle evenly with salt and a generous handful of chopped scallions.

4. Roll and Coil

Roll the rectangle up like a jelly roll (lengthwise), then coil it into a spiral shape, tucking the end underneath. Gently flatten the coil with your palm.

5. Roll Again

Use a rolling pin to gently roll the coil into a pancake about ¼-inch thick. Be gentle—it’s okay if some scallions peek through.

6. Fry to Perfection

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Once hot, add the pancake and cook for 2–3 minutes per side, or until golden brown and crisp. Repeat with the remaining dough.

Tip: Press lightly with a spatula while cooking to ensure even browning and extra crispiness!

7. Slice and Serve

Let the pancakes cool slightly, then cut into wedges. Serve warm with your favorite dipping sauce—soy sauce with a dash of vinegar and chili oil is a go-to.

HELPFUL TIPS:

• Use hot water (not boiling) for the dough—it helps create a soft, pliable texture.
• Make sure your scallions are dry before chopping—wet scallions can make the dough soggy.
• If you’re short on time, you can make the dough a day ahead and refrigerate overnight.
• Don’t overcook—once the pancake is golden brown on both sides, it’s ready. Overcooking can make them tough.
• Want a shortcut? You can freeze the rolled-out, uncooked pancakes and fry them straight from frozen!

DETAILS:

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 pancakes
• Category: Appetizer / Snack
• Method: Pan-fried
• Cuisine: Chinese
• Diet: Vegetarian

NOTES:

You can get creative with your fillings! While traditional scallion pancakes are simply seasoned with green onions and salt, feel free to experiment. Add crushed garlic, sesame seeds, or a touch of five-spice powder to switch things up.

NUTRITIONAL INFORMATION: (Per pancake – approximate)

• Calories: 230
• Fat: 10g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 1g
• Sodium: 290mg

FREQUENTLY ASKED QUESTIONS:

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours. Just bring it to room temperature before rolling out.

Can I freeze scallion pancakes?
Absolutely. Roll them out, stack with parchment paper in between, and freeze. Cook from frozen—just add a few more minutes in the pan.

Can I bake them instead of frying?
While pan-frying gives that classic crispy texture, you can bake them at 400°F for 15–18 minutes, flipping once. Just know they’ll be slightly less crisp.

Are these pancakes the same as Western breakfast pancakes?
Nope! These are made with an unleavened dough, not a batter. Think of them more like a flatbread—flaky, chewy, and savory.

STORAGE INSTRUCTIONS:

Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat in a skillet for a few minutes on each side to revive the crispiness. You can also freeze cooked pancakes—just separate them with parchment paper and reheat straight from frozen in a skillet or toaster oven.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other crispy delights:

• Chinese-Style Savory Stuffed Breakfast Pancakes
• Chinese-Style Savory Stuffed Breakfast Pancakes (Vegan Recipe)
• Fluffy Egg-Stuffed Hash Brown Muffins

CONCLUSION

There’s something truly heartwarming about making scallion pancakes from scratch. It’s not just about the delicious outcome, but the rhythm of rolling, coiling, and frying that turns this simple dish into a little labor of love. Whether you’re making them for breakfast, a cozy snack, or a crowd-pleasing appetizer, these pancakes bring people together—one flaky bite at a time.

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