Chinese scallion pancakes, also known as cong you bing, are a beloved street food and comfort dish across China. With their crispy golden layers, savory scallion filling, and irresistible chewiness, these pancakes make the perfect snack, appetizer, or side dish. Served with a simple dipping sauce, they strike the right balance between crispy and soft, savory and aromatic.
Why You’ll Love This Recipe
These scallion pancakes are everything you’d want in a homemade Chinese snack. The dough is surprisingly easy to prepare with just a few pantry staples, and the filling is customizable to your taste. The layering and rolling method creates distinct flaky layers that crisp beautifully in the pan. Plus, the recipe is freezer-friendly, so you can prepare a batch in advance and enjoy hot scallion pancakes anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/4 cup cool water
Filling
- 1/3 cup all-purpose flour
- 1/4 cup peanut oil (or substitute with olive oil, melted coconut oil, butter, or chicken fat)
- 3/4 teaspoon salt
- 8 green onions, split down the middle and chopped (about 1 cup)
Cooking
- Vegetable oil, for pan frying
Dipping Sauce (Optional)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar (or rice vinegar)
- 1/4 teaspoon sugar
- 1 tablespoon water
Directions
- Make the dough by hand: Mix flour and salt in a bowl. Slowly drizzle in hot water while stirring with chopsticks or a fork. Add the cool water and continue stirring until dough flakes form. Knead into a firm ball, about 5 minutes. Cover and let rest for 20 minutes.
Mixer option: Add flour and salt to a stand mixer bowl with a dough hook. Slowly drizzle in hot water followed by cool water while mixing. Knead for 3 minutes until a ball forms. Cover and rest for 20 minutes. - Make the filling: Mix flour, oil, and salt in a small bowl to form a smooth paste.
- Optional dipping sauce: Combine soy sauce, vinegar, sugar, and water in a small bowl until the sugar dissolves.
- Form the pancakes: Knead the rested dough for 1 minute, then divide into 6 equal portions (about 76 g each). Roll one portion into a thin rectangle. Spread 1 tablespoon filling, leaving space at the edges. Sprinkle with green onions, mostly along one long edge. Roll into a tube, flatten slightly, then coil into a bun shape. Press into a pancake. Repeat with remaining dough.
- Roll out pancakes: Roll each pancake into a 7–8 inch circle, flipping to prevent sticking.
- Cook pancakes: Heat a skillet over medium-high with enough oil to coat the bottom. Add one pancake and swirl to spread oil. Cover and cook 1 minute, flip, cover and cook another minute. Remove lid and continue flipping until both sides are golden and crisp, about 3 minutes total. Adjust heat as needed. Repeat with remaining pancakes.
- Serve: Slice into wedges and serve hot with dipping sauce.
Servings and timing
This recipe makes 6 scallion pancakes, serving about 4 people as an appetizer or side dish.
- Prep time: 30 minutes
- Rest time: 20 minutes
- Cook time: 20 minutes
- Total time: 1 hour 10 minutes
Variations
- Use sesame oil in the filling for extra fragrance.
- Add sesame seeds to the dough before rolling for a nutty flavor.
- Mix in minced garlic or five-spice powder with the filling paste.
- Try using leeks or chives instead of scallions for a slightly different taste.
- For a spicy kick, serve with chili oil instead of vinegar-based dipping sauce.
Storage/Reheating
Cooked scallion pancakes can be stored in the refrigerator for up to 3 days in an airtight bag. To reheat, pan-fry over medium heat until warmed through and crispy again. For longer storage, freeze uncooked pancakes stacked with parchment paper in between. They can be frozen for up to 3 months and cooked straight from frozen after a brief 10-minute thaw.
FAQs
How do I make my scallion pancakes extra flaky?
The key is in rolling and coiling the dough before flattening. This creates layers that crisp up in the pan.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser and less chewy. A mix of whole wheat and all-purpose flour works best.
Do scallion pancakes taste the same without the dipping sauce?
Yes, they are flavorful on their own, but the dipping sauce enhances their savory taste.
Can I make scallion pancakes ahead of time?
Yes, you can form the pancakes and freeze them uncooked. Cook directly from frozen when ready to serve.
What oil is best for pan-frying?
Neutral oils like vegetable or peanut oil work best, as they don’t overpower the flavor of the scallions.
Why is my pancake dough too sticky?
You may have added too much water. Dust with extra flour and knead until smooth.
Why did my pancakes turn out tough?
Over-kneading or overcooking can make the pancakes tough. Knead just until smooth and avoid high heat.
Can I bake scallion pancakes instead of frying?
They are traditionally pan-fried for the best texture, but baking will work. Expect less crispiness.
How do I prevent the scallions from burning?
Make sure they are rolled inside the dough layers rather than sitting on the surface.
Are scallion pancakes vegan?
Yes, as long as you use plant-based oil for the filling and cooking.
Conclusion
Chinese scallion pancakes are a deliciously crispy, flaky, and savory treat that you can easily recreate at home. With just a handful of ingredients and a bit of rolling technique, you’ll have a restaurant-quality snack that’s perfect for sharing. Whether served as an appetizer, side dish, or quick snack, these pancakes will quickly become a household favorite.
Print
Chinese Scallion Pancakes (葱油饼)
- Total Time: 1 hr 10 mins
- Yield: 6 pancakes (about 4 servings)
- Diet: Vegan
Description
Chinese Scallion Pancakes (葱油饼, cong you bing) are a classic Chinese street food and comfort dish made with flaky layered dough filled with scallions, pan-fried until crispy and golden. Served with a simple dipping sauce, these savory pancakes are chewy, aromatic, and irresistible as a snack, appetizer, or side dish.
Ingredients
Dough: 2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup boiling water, 1/4 cup cool water
Filling: 1/3 cup all-purpose flour, 1/4 cup peanut oil (or olive oil, melted coconut oil, butter, or chicken fat), 3/4 teaspoon salt, 8 green onions (about 1 cup), chopped
Cooking: Vegetable oil, for pan-frying
Dipping Sauce (optional): 1 1/2 tablespoons soy sauce, 1 tablespoon Chinkiang vinegar (or rice vinegar), 1/4 teaspoon sugar, 1 tablespoon water
Instructions
- Make the dough: Mix flour and salt in a bowl. Slowly add hot water while stirring, then add cool water and stir until flakes form. Knead into a firm ball, about 5 minutes. Cover and rest 20 minutes. (Stand mixer option: knead 3 minutes with dough hook.)
- Make the filling: Mix flour, oil, and salt into a smooth paste.
- Prepare dipping sauce (optional): Mix soy sauce, vinegar, sugar, and water until sugar dissolves.
- Form pancakes: Knead rested dough 1 minute. Divide into 6 portions. Roll one into a thin rectangle, spread with 1 tbsp filling, sprinkle with scallions. Roll into a tube, coil into a bun shape, then flatten into a pancake. Repeat.
- Roll out pancakes: Roll each into a 7–8 inch circle, flipping to avoid sticking.
- Cook: Heat skillet over medium-high with enough oil to coat bottom. Fry pancake covered 1 minute per side, then uncover and flip until both sides are golden and crisp (about 3 minutes total). Repeat.
- Serve: Slice into wedges and serve hot with dipping sauce.
Notes
- For extra fragrance, use sesame oil in the filling.
- Add sesame seeds or minced garlic to the dough for flavor.
- Swap scallions for leeks or chives for variation.
- For a spicy kick, serve with chili oil instead of vinegar sauce.
- Freeze uncooked pancakes for up to 3 months; cook straight from frozen.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 260
- Sugar: 1g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
