Name: Scallion Pancakes (Cong You Bing, 葱油饼) Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Chinese
Ingredients: 250 g all-purpose flour (about 2 cups); 160 g hot water (about ⅔ cup); Cooking oil (for coating and frying); 2 tablespoon melted lard (or coconut oil); 2 tablespoon all-purpose flour; ¼ teaspoon ground Sichuan pepper (or Chinese five-spice powder); ¼ teaspoon salt; 40 g finely chopped scallions (about ½ cup); Homemade chili oil; Black rice vinegar; Light soy sauce

Jump to Recipe· 4.4 from 41 reviews

If you have been searching for a deliciously crispy, chewy snack that’s utterly addictive, then you must try this Scallion Pancakes (Cong You Bing, 葱油饼) Recipe. These golden pan-fried treats capture everything wonderful about Chinese street food. Made with simple pantry staples, the pancakes offer layers of flaky dough combined with fragrant scallions and a hint of warm spices. They’re perfect for breakfast, an afternoon snack, or even a sharing appetizer that will impress your friends and family. Once you master this recipe, you’ll wonder how you ever lived without it.

Ingredients You’ll Need

A round ball of light beige dough with small cracks is wrapped in clear plastic wrap inside a large clear glass bowl. The bowl sits on a white marbled surface, and some flour is scattered inside the bowl around the dough. The dough looks smooth but slightly textured, and the plastic wrap clings tightly to it. Photo taken with an iphone --ar 4:5 --v 7

This Scallion Pancakes (Cong You Bing, 葱油饼) Recipe uses straightforward ingredients that come together beautifully to create a masterpiece of texture and flavor. Each component plays a crucial role in delivering that flaky crispness, aromatic punch, and satisfying bite.

All-purpose flour (250 g): The foundation of your dough that bakes into a light yet sturdy pancake crust.
Hot water (160 g): Helps hydrate the flour gently and makes the dough silky and easy to work with.
Melted lard or coconut oil (2 tbsp): Adds richness and enhances the layered texture inside the pancake.
All-purpose flour (2 tbsp) for filling: Binds the oil and spices into a smooth paste that flavors every bite.
Ground Sichuan pepper or Chinese five-spice (¼ tsp): Gives a subtle warmth and complexity that elevates the scallions.
Salt (¼ tsp): Balances the flavors perfectly without overpowering.
Finely chopped scallions (40 g): The star ingredient providing freshness and that signature oniony aroma.
Neutral cooking oil (1 tbsp) for frying: Ensures a crispy exterior while keeping the inside tender.
Homemade chilli oil, black rice vinegar, light soy sauce: Optional but highly recommended for dipping to add zing and depth.

How to Make Scallion Pancakes (Cong You Bing, 葱油饼) Recipe

Step 1: Make the Dough

Start by putting the all-purpose flour into a heatproof bowl, then pour in the hot water. Stir briskly with chopsticks or a fork until there’s no dry flour or pooling water left. Use your hands to knead this into a rough dough. Don’t worry if it feels sticky or uneven at first—that’s normal. Cover it tightly with cling film and let it rest for 15 minutes to allow the gluten to relax, which makes rolling easier.

Step 2: Prepare the Filling

While the dough is resting, whisk together the melted lard or coconut oil, the extra flour, ground Sichuan pepper (or five-spice), and salt in a small bowl. This mixture will become a fragrant paste that adds rich flavor and helps create those irresistible crispy layers inside the pancakes.

Step 3: Shape the Pancakes

Uncover the dough and knead it a little more until it’s smooth and elastic. Lightly oil the dough and your work surface. Roll the dough out into a thin rectangular sheet approximately 43cm by 33cm. Brush the filling mixture evenly over the surface, then generously sprinkle the finely chopped scallions across the top. Starting from one short edge, roll the dough into a loose rope. Don’t make it too tight, or the layers won’t develop properly.

Step 4: Slice and Flatten

Cut the rope into four equal sections for thick pancakes or three for thinner ones. Stand each piece vertically and gently press down with your hand, then use a rolling pin to flatten into pancakes about 13cm in diameter for thick or 23cm for thin versions. This shapes the layers while maintaining their fluffiness inside.

Step 5: Fry the Pancakes

Heat a skillet over high heat and pour in enough neutral oil to coat the surface. To check if it’s hot, flick in a piece of scallion; if it sizzles, you’re ready. Turn the heat down to medium and gently add the pancakes, cooking them covered for around 2 minutes on each side until golden brown and crispy. Rest them briefly on a wire rack after frying to prevent sogginess from steam.

How to Serve Scallion Pancakes (Cong You Bing, 葱油饼) Recipe

The image shows four round flatbreads with green herbs inside, placed on a black cooling rack. There are two large flatbreads and two smaller ones. Each flatbread has a spiral pattern inside, with layers of light golden dough and scattered green bits. The bigger flatbreads have a few browned spots on the surface, and the smaller ones are more evenly browned, with some crisp edges. The background is a white marbled surface with a dusting of flour. A white dish with a lid is partly visible in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these pancakes shine on their own with their crunchy exterior and chewy interior, a sprinkle of toasted sesame seeds or a drizzle of chilli oil can add exciting flavor contrasts. Mixing black rice vinegar and light soy sauce makes an irresistible dipping sauce that perfectly complements the savory scallions.

Side Dishes

Scallion pancakes pair beautifully with light, refreshing sides like cucumber salad or a warm bowl of congee. They also work wonderfully as an appetizer alongside dumplings or Chinese-style soups, balancing any richer, heavier dishes with their fresh onion flavor and crisp texture.

Creative Ways to Present

Try cutting your pancakes into small triangular wedges to mimic the style often found in street markets or dim sum restaurants—perfect for sharing! You can also transform them into a savory wrap by stuffing with hoisin sauce, shredded vegetables, or thinly sliced meats for a fun, handheld meal.

Make Ahead and Storage

Storing Leftovers

If you have any leftover scallion pancakes, store them in airtight bags or containers in the refrigerator for up to three days. Keeping them sealed well prevents moisture from making them soggy, preserving their crisp texture as much as possible.

Freezing

This Scallion Pancakes (Cong You Bing, 葱油饼) Recipe freezes beautifully when you prepare a big batch. After rolling out the pancakes, freeze them individually on a tray with parchment paper between layers to prevent sticking. Once frozen solid, transfer to a sealed bag for long-term storage.

Reheating

To reheat, cook the frozen pancakes straight from the freezer in a skillet or air fryer. For thick pancakes, adding a small splash of water and covering the pan briefly mimics steaming, ensuring the interior cooks through while keeping the exterior crispy. Avoid microwaving if you want to maintain the signature crunch.

FAQs

Can I use other flours instead of all-purpose flour?

All-purpose flour is best for achieving that ideal chewy texture, but you can experiment with bread flour or a mix of plain and whole wheat. Just keep in mind that substitutions may alter the tenderness and crispness slightly.

Is lard necessary, or can I use vegetable oil?

While lard provides a traditional flavor and flaky layers, coconut oil or neutral oils like canola work well too. They create a similar texture and keep the recipe vegetarian-friendly.

How do I make sure the pancakes are crispy and not greasy?

Using medium heat with enough oil to coat the pan ensures even cooking without soaking the pancakes. Draining on a wire rack after frying also helps prevent sogginess from excess oil.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before and refrigerate it, but let it come back to room temperature before shaping. This resting period helps the gluten relax for easier rolling.

What dipping sauces go best with scallion pancakes?

A simple mix of homemade chili oil, black rice vinegar, and light soy sauce creates a perfectly balanced dipping sauce that livens up the savory pancakes without overpowering their flavor.

Final Thoughts

There’s something truly magical about crispy, golden scallion pancakes fresh off the pan. This Scallion Pancakes (Cong You Bing, 葱油饼) Recipe captures the spirit of traditional Chinese cooking and brings it right into your kitchen with simple ingredients and straightforward steps. Trust me, once you try making them, they’ll become a go-to comfort food you’ll want to enjoy again and again. Happy cooking!