Scallion Pancakes

🥢 Scallion Pancakes (Cong You Bing)

📜 Description

Scallion pancakes are a traditional Chinese flatbread made with flour, water, oil, and green onions (scallions). Despite being called a “pancake,” it’s actually an unleavened, layered dough that’s pan-fried until golden and crisp. Perfect as a snack, appetizer, or side dish — these pancakes are fragrant, flaky, and irresistibly savory.

🍽️ Servings

• Yield: 4 pancakes

• Serves: 4 people (1 pancake each)

• Prep Time: 25 minutes (plus 30 minutes resting)

• Cook Time: 20 minutes

• Total Time: ~1 hour 15 minutes

🧂 Ingredients

For the Dough:

• 2 cups (250 g) all-purpose flour

• ¾ cup (180 ml) boiling water

• 2 tbsp cold water (as needed)

• ½ tsp salt

For the Filling:

• ¼ cup vegetable oil (or sesame oil for richer flavor)

• 1 cup finely chopped scallions (green onions)

• ½ tsp salt

For Frying:

• 2–3 tbsp vegetable oil (as needed)

Optional Dipping Sauce:

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• ½ tsp sugar

• 1 clove garlic, minced

• ½ tsp chili flakes or chili oil (optional)

👩‍🍳 Instructions

1. Make the Dough

   • In a large bowl, add flour and salt.

   • Gradually pour in boiling water while stirring with chopsticks or a fork.

   • Add cold water a little at a time until a shaggy dough forms.

   • Knead for 5–7 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.

2. Prepare the Filling

   • Mix chopped scallions with salt.

   • Keep oil ready for brushing (you can use sesame oil for aroma).

3. Shape the Pancakes

   • Divide the dough into 4 equal portions.

   • Roll one piece into a thin rectangle.

   • Brush with oil and sprinkle evenly with scallions and salt.

   • Roll up the dough like a jelly roll, then coil it into a spiral (like a cinnamon roll).

   • Gently flatten the spiral and roll out again into a 7-inch round pancake.

4. Cook the Pancakes

   • Heat 1 tablespoon of oil in a skillet over medium heat.

   • Cook one pancake at a time for 2–3 minutes per side, until golden brown and crisp.

   • Add more oil as needed between batches.

5. Serve

   • Cut into wedges and serve hot with dipping sauce.

🧠 Chef’s Notes

• For extra flakiness, use hot water dough — it partially cooks the gluten, giving a chewy yet tender texture.

• Resting the dough helps it relax, making it easier to roll thin.

• Roll–coil–flatten technique creates those signature layers.

• Do not overstuff with scallions — it can tear the dough.

💡 Tips

✅ Use a mix of sesame oil + vegetable oil for balanced aroma and crispiness.
✅ Keep pancakes warm in a 200°F (90°C) oven while cooking the rest.
✅ Reheat leftovers in a skillet to regain crispness — avoid microwaving.
✅ You can freeze uncooked pancakes with parchment between layers for up to 2 months.

🍴 Nutritional Information (Per Pancake)

(Approximate values)

• Calories: 270 kcal

• Protein: 5 g

• Carbohydrates: 30 g

• Fat: 14 g

• Fiber: 2 g

• Sodium: 420 mg

🌿 Health Benefits

• Scallions are rich in vitamins A, C, and K, supporting immunity and skin health.

• Homemade version allows control over oil and salt content.

• Plant-based & dairy-free, suitable for vegetarians and vegans.

❓ Frequently Asked Questions

Q1: Can I use whole wheat flour?
Yes, but the texture will be denser. You can mix 50% whole wheat with 50% all-purpose flour for balance.

Q2: Why is my pancake not flaky?
You might have skipped the coiling step or rolled it too tightly. Ensure visible thin layers before cooking.

Q3: Can I bake instead of frying?
Pan-frying is traditional and gives the best texture, but you can bake at 400°F (200°C) for 15–18 minutes with a light oil brushing.

Q4: How do I make it spicier?
Add chili flakes to the filling or drizzle chili oil over cooked pancakes.

Q5: What can I serve it with?
Pairs beautifully with soy-vinegar dipping sauce, congee, hot soup, or as a side to stir-fried dishes.