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