Scallion Pancakes

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Scallion Pancakes

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

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.