Chinese Scallion Pancakes
Crispy on the outside, chewy on the inside, with delicate, flaky layers filled with fresh scallions. These savory pancakes, known as Cong You Bing, are an irresistible appetizer or snack that's surprisingly simple to make at home.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough (10 minutes + 30 minutes resting)
- b.In a large bowl, whisk together the all-purpose flour and 1 tsp of salt.
- c.Slowly pour in the hot water while stirring vigorously with chopsticks or a fork. The flour will form a shaggy, clumpy mass.
- d.Pour in the cold water and mix until it comes together. Turn the dough onto a lightly floured surface.
- e.Knead the dough for 5-7 minutes until it becomes smooth and elastic. It should be soft but not sticky.
- f.Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This step is crucial for a tender pancake.
- 2
Step 2
- a.Shape the Pancakes (15 minutes + 15 minutes resting)
- b.Divide the rested dough into 4 equal pieces.
- c.On a lightly floured surface, take one piece of dough and roll it out into a very thin rectangle, approximately 12x8 inches. The thinner, the flakier.
- d.Brush the surface of the rectangle with about 1/2 tablespoon of toasted sesame oil, leaving a small border.
- e.Sprinkle evenly with 1/4 cup of the sliced scallions and a pinch of salt.
- f.From the long side, roll the dough up tightly into a thin log.
- g.Coil the log into a spiral, like a snail shell, and tuck the loose end underneath.
- h.Gently flatten the coil with your palm. Cover the coiled dough and let it rest for 15 minutes. This relaxes the gluten again, making the final roll easier.
- i.After resting, gently roll each coil into a 6-inch round pancake, about 1/4-inch thick. Be careful not to press too hard to avoid squishing the layers together. Repeat for all pieces of dough.
- 3
Step 3
- a.Cook the Pancakes (20-25 minutes)
- b.Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat.
- c.Carefully place one pancake in the hot pan. Cook for 3-4 minutes per side, until golden brown and crispy.
- d.During the last minute of cooking, use two spatulas to gently push the sides of the pancake towards the center. This 'fluffs' it up and helps separate the flaky layers.
- e.Remove the pancake from the pan and let it drain on a wire rack to maintain crispiness. Repeat with the remaining pancakes, adding more oil to the pan as needed.
- 4
Step 4
- a.Prepare Dipping Sauce and Serve (5 minutes)
- b.While the pancakes are cooking, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes (if using) in a small bowl.
- c.Slice the hot, crispy pancakes into wedges and serve immediately with the dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The combination of hot and cold water in the dough creates a texture that is both tender and chewy.
- 2Do not skip the resting periods. They are essential for relaxing the gluten, which makes the dough easier to roll and results in a more tender pancake.
- 3Roll the dough as thinly as possible in the initial step to create more layers and a flakier result.
- 4Use medium heat for cooking. If the heat is too high, the outside will burn before the inside is cooked through.
- 5For extra flavor, you can add a pinch of five-spice powder to the flour or sprinkle it over the dough with the scallions.
- 6Uncooked pancakes can be frozen. Place them between sheets of parchment paper and store in a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Adapt it for your goals.
Herbaceous
Add finely chopped cilantro or chives along with the scallions for a more complex herbal flavor.
SpicySpicy
Sprinkle a small amount of Sichuan peppercorn powder or chili flakes with the scallions before rolling for a numbing, spicy kick.
Sourdough DiscardSourdough Discard
Incorporate 1/2 cup of sourdough discard into the dough for a subtle tangy flavor. You may need to reduce the water slightly.
Why this is on our healthy list.
Source of Energy
The primary ingredient, all-purpose flour, is a source of carbohydrates, which the body uses for energy to fuel daily activities and brain function.
Contains Allium Compounds
Scallions belong to the allium family and contain beneficial compounds like allicin, which has been studied for its potential antimicrobial and heart-health supporting properties.
Plant-Based Snack
This recipe is entirely plant-based, making it a suitable and satisfying option for those following vegetarian and vegan diets.
Frequently asked questions
A single serving (2 pancakes) contains approximately 320-360 calories, not including the dipping sauce. The final count can vary based on the amount of oil absorbed during frying.