Scallion Pancakes

ChineseSide DishStovetopAppetizerFlourVegetarianPan-FriedScallions

Scallion pancakes, or cong you bing, are a beloved Chinese flatbread with flaky layers and aromatic green onions. This homemade version captures the authentic taste of street food pancakes with a perfectly crispy exterior and soft, chewy interior. Master this classic technique and impress family and friends with your culinary skills.

Prep Time

30 min

Cook Time

15 min

Serves

4 pancakes (serves 4)

Difficulty

medium

Ingredients

Techniques: laminating dough, pan-frying, dough rolling, coiling

Equipment Needed

Large mixing bowl
Rolling pin
Measuring cups and spoons
Large skillet or frying pan
Pastry brush
Cutting board
Sharp knife
Paper towels

These scallion pancakes require a few special techniques to achieve the perfect flaky texture. Take your time with the rolling and folding process, as this creates the signature layers. Don't worry if your first pancake isn't perfect—each one gets better as you practice!

Scallion pancakes are best enjoyed fresh and hot. If you want to make them ahead, you can freeze the rolled-out pancakes with parchment paper between each one. Cook them straight from frozen, adding 1-2 minutes to the cooking time.

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.

Scallion Pancakes

Ingredients

Equipment Needed

Step 1: The hot water partially cooks the starches, while the cold water helps develop gluten for the right texture.

Step 2: Resting allows the gluten to relax, making the dough easier to roll out and creating a more tender texture.

Step 3: Roll from the center outward for even thickness.

Step 4: The oil creates separation between dough layers for flakiness.

Step 5: A tight roll ensures even layers in the final pancake.

Step 6: This coiling technique creates the signature flaky layers.

Step 7: Roll gently to maintain the layers; pressing too hard will merge them.

Step 8: The oil should be hot but not smoking for the perfect crisp texture.

Step 9: Adding oil after flipping ensures both sides get equally crispy.

Step 10: For dipping sauce, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and a few drops of sesame oil.