Name: Crispy Chinese Scallion Pancakes (Cong You Bing)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cups All-purpose flour ((approximately 240g)); 3/4 cup Boiling water ((approximately 180ml)); 1/4 cup Cold water ((approximately 60ml)); 1/2 teaspoon Salt (for dough); 1 bunch Scallions (green onions) ((about 6-8 stalks), finely chopped); 1/2 teaspoon Salt (for oil paste); 1/2 teaspoon Ground white pepper; 2-3 tablespoons Vegetable oil (or neutral oil like canola/grapeseed); 2-4 tablespoons Vegetable oil (or neutral oil like canola/grapeseed)

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The first time I bit into a freshly made Chinese Scallion Pancake, or Cong You Bing, I was utterly captivated. That perfect symphony of crispy exterior giving way to a tender, chewy inside, all infused with fragrant scallion and a hint of salt – it was an experience I immediately wanted to replicate at home. For years, I thought it was a dish best left to experienced chefs, but let me tell you, with a little guidance, creating these savory, flaky discs of deliciousness is entirely achievable in your own kitchen. And the best part? Our recipe breaks it down into just 5 easy steps, making that dream of warm, homemade scallion pancakes a delicious reality tonight.

Why you’ll love this dish

There’s a special kind of magic that happens when a few humble ingredients come together to create something truly spectacular, and Crispy Chinese Scallion Pancakes are a prime example. You’ll absolutely adore making these not just for their incredible taste and texture, but for the sheer joy they bring to any meal. They’re quick enough for a weeknight appetizer, yet impressive enough to steal the show at a brunch or dinner party. Plus, there’s a real sense of accomplishment in creating those distinct flaky layers from scratch. Trust me, once you taste these warm, savory delights, store-bought simply won’t compare!

> “These scallion pancakes are an absolute game-changer! I always thought they were too complicated, but this recipe made them so easy. The crispiness is out of this world, and my family devoured them in minutes. Definitely a new favorite!” – A happy home cook

The cooking process explained

Making these glorious Crispy Chinese Scallion Pancakes involves a clever technique that creates those signature flaky layers. First, you’ll whip up a simple, pliable dough with just flour and water. The real magic begins when you roll out the dough, brush it with a seasoned oil paste, and then roll it up like a log. This log is then coiled into a snail shape and flattened again, effectively trapping those layers of oil within the dough. Finally, a pan-fry crisps them to golden perfection. It sounds a little intricate, but each step is straightforward and, dare I say, quite fun to do!

What you’ll need

Gathering your ingredients is the first step on your journey to crispy, savory perfection. You likely have most of these staples in your pantry already!

For the Dough:

2 cups all-purpose flour
¾ cup boiling water (plus 1-2 tablespoons more if needed)
¼ cup cold water
Pinch of salt

For the Filling/Seasoning:

¼ cup finely chopped green onions (scallions), white and green parts
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper (or black pepper)
2 tablespoons neutral oil (like vegetable, canola, or grapeseed) – plus more for frying

Directions to follow

Let’s get cooking! Follow these clear steps to bring your Crispy Chinese Scallion Pancakes to life.

Make the Dough: In a large bowl, combine the flour and salt. Gradually pour in the boiling water, mixing with chopsticks or a wooden spoon until shaggy. Add the cold water and mix until a dough forms. Turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth or plastic wrap and let it rest for 30 minutes. This resting period is crucial for a tender dough!
Prepare the Filling Paste: While the dough rests, in a small bowl, whisk together the finely chopped green onions, 2 tablespoons flour, ½ teaspoon salt, ¼ teaspoon white pepper, and 2 tablespoons neutral oil until it forms a thick paste. This is your “roux” or oil paste that creates the layers.
Shape the Pancakes: Divide the rested dough into 4 equal pieces. Take one piece and roll it out on a lightly floured surface into a very thin rectangle, roughly 8×12 inches. Spread about a quarter of the scallion oil paste evenly over the entire surface of the rectangle.
Create the Layers: Starting from one of the long edges, roll the dough tightly into a log. Then, take the log and coil it into a spiral (like a snail shell). Tuck the end underneath. Gently flatten the coiled dough with the palm of your hand, then use a rolling pin to roll it out again into a flat, round pancake, about 6-8 inches in diameter. Don’t roll too thin, or you’ll lose some flakiness. Repeat with the remaining dough pieces.
Cook the Pancakes: Heat about 1-2 tablespoons of oil in a large non-stick skillet or cast-iron pan over medium heat. Once the oil is shimmering, carefully place one or two pancakes in the pan, ensuring they don’t overcrowd it. Cook for 3-5 minutes per side, or until golden brown and crispy, routinely pressing down gently with a spatula to ensure even cooking and maximum crispiness. Remove from pan and place on a wire rack to keep crisp while you cook the rest.

How to serve it

Crispy Chinese Scallion Pancakes are incredibly versatile and delicious on their own, but a little something extra can elevate the experience. They make a fantastic appetizer, a delightful side to a stir-fry, or even a light lunch. For dipping, a simple sauce of soy sauce, a splash of rice vinegar, a dash of sesame oil, and a tiny pinch of sugar is classic. If you like a kick, add a touch of chili oil or sriracha to your dipping sauce. They’re also fantastic sliced into wedges and served alongside a comforting bowl of congee or with some leftover roast chicken.

Keeping leftovers fresh

If you somehow manage to have leftovers (it’s rare!), proper storage is key to maintaining their delightful texture. Once completely cooled, stack the pancakes with parchment paper in between each to prevent sticking. Store them in an airtight container or zip-top bag in the refrigerator for up to 2-3 days. To reheat, the best method is to crisp them up again in a dry skillet over medium heat for a few minutes per side, or in a toaster oven or air fryer until hot and crispy. The microwave will make them soft, so avoid it if you can. These also freeze wonderfully! Cooked pancakes can be frozen for up to 1 month. Thaw them slightly before reheating in a skillet or oven for the best results.

Helpful cooking tips

Achieving that perfect balance of crispy exterior and tender, layered interior takes a few tricks of the trade.

Hot Water Dough is Key: Using boiling water for part of the dough makes it softer and more pliable, resulting in a tender chew. The cold water helps cool it down and makes it easier to handle.
Don’t Skimp on Resting: That 30-minute rest for the dough allows the gluten to relax, making it much easier to roll out thinly without it snapping back. This also contributes to a more tender pancake.
Evenly Spread the Paste: When applying the scallion oil paste, ensure it covers the entire surface of the rolled-out dough. This is what creates those distinct, flavorful layers.
Roll Tightly, But Don’t Tear: When rolling the dough into a log, aim for a tight roll without tearing the dough. This helps create compact layers.
Press While Frying: Gently pressing down on the pancakes with a spatula as they cook helps them achieve maximum crispness and direct contact with the hot pan.

Creative twists

While classic Crispy Chinese Scallion Pancakes are a masterpiece on their own, a few tweaks can introduce exciting new flavors.

Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of chili powder to your scallion oil paste for a spicy variation.
Garlic Lover’s: Mince a clove or two of garlic and add it to the oil paste for an extra aromatic punch.
Sesame Infusion: Brush the finished pancakes with a tiny bit of sesame oil right after cooking for an intensified nutty flavor, or add a sprinkle of toasted sesame seeds to the dough before rolling.
Herbaceous Delight: While not traditional, finely chopped cilantro or chives can be added to the scallion paste for a different herbaceous note.
Cheesy Goodness (Fusion Fun): For a playful twist, sprinkle a tiny bit of shredded mozzarella or Parmesan cheese along with the scallion paste before rolling. It’s not authentic, but it’s delicious!

FAQ

Can I make the dough ahead of time?

Absolutely! You can make the dough, knead it, and let it rest, then wrap it tightly in plastic wrap and refrigerate it for up to 24 hours. Just bring it back to room temperature for about 30 minutes before rolling and shaping, as cold dough will be harder to work with.

Why are my scallion pancakes not crispy?

Several factors can lead to less-than-crispy pancakes. Ensure your pan is hot enough before adding the pancakes, and don’t overcrowd it, as this lowers the temperature. Use enough oil to coat the bottom of the pan, and press down gently with your spatula while frying to ensure good contact and even browning. Finally, a sufficiently thin roll when shaping helps.

What kind of flour is best for these pancakes?

All-purpose flour works perfectly for Crispy Chinese Scallion Pancakes. You don’t need any special flours. The combination of boiling and cold water creates the right texture and elasticity for the dough.