China Cong You Bing (Scallion Pancakes)
Cong you bing, or scallion pancakes, are one of China's most iconic and beloved street foods. These savory, flaky pancakes are made with simple ingredients like flour, water, and scallions, yet they deliver layers of crispy, chewy texture and a burst of flavor. Originating in northern China, cong you bing is often enjoyed as a snack or side dish, paired with soy sauce or a dipping sauce. The unique folding and rolling technique creates its signature layers, making it both a treat to eat and an art to prepare. Perfect for any time of day, these pancakes embody the simplicity and ingenuity of Chinese cuisine.
Recipe Servings: 4
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
20 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (250 g) all-purpose flour
- ½ tsp (2 g) salt
- ¾ cup (180 ml) boiling water
- 2 Tbsp (30 ml) cold water
- 3 Tbsp (45 ml) vegetable oil (plus more for frying)
- ½ tsp (2 g) salt
- 4–5 scallions, finely chopped
- 2 Tbsp (30 ml) soy sauce
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 g) sugar
- ½ tsp (2 ml) sesame oil
- ½ tsp (2 g) chili flakes
Directions
- In a large mixing bowl, combine the flour and salt.
- Gradually pour in the boiling water while stirring with chopsticks or a spoon until a shaggy dough forms.
- Add the cold water and knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 1 hour.
- Divide the dough into 4 equal portions.
- Roll out one portion into a thin circle (about 8 inches/20 cm in diameter).
- Brush the surface with a thin layer of vegetable oil and sprinkle with salt and chopped scallions.
- Roll the dough into a tight log and then coil it into a spiral. Flatten the spiral gently with your hand and then roll it out into a pancake about 6 inches (15 cm) in diameter.
- Repeat with the remaining dough portions.
- Heat 1–2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
- Place one pancake in the skillet and cook for 2–3 minutes, or until the bottom is golden and crispy.
- Flip the pancake and cook for another 2–3 minutes on the other side.
- Repeat with the remaining pancakes, adding more oil as needed.
- Make a dipping sauce by mixing soy sauce, rice vinegar, sugar, sesame oil, and chili flakes together in a small bowl. Adjust flavors to taste.
- Cut the scallion pancakes into wedges and serve warm with the dipping sauce.
Notes
- For extra flakiness, repeat the rolling and spiraling step twice before flattening the pancake.
- You can customize the filling with additional ingredients like minced garlic, sesame seeds, or chili flakes.
- Leftover pancakes can be reheated in a skillet to restore crispiness.
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