Description
Scallion Pancakes (Cong You Bing, 葱油饼) are a classic Chinese savory snack featuring crispy, pan-fried layers of dough infused with aromatic scallions and a hint of warming spices. These golden-brown pancakes have a delightfully chewy texture inside with a beautifully crisp exterior, perfect for breakfast, a snack, or as an accompaniment to meals. Made with simple ingredients including flour, hot water, scallions, and a flavorful filling of melted lard and Sichuan pepper, they are best enjoyed hot with a dipping sauce of chili oil, black vinegar, and soy sauce.
Ingredients
Dough
- 250 g all-purpose flour (about 2 cups)
- 160 g hot water (about ⅔ cup)
- Cooking oil (for coating and frying)
Filling
- 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)
Dipping Sauce (optional)
- Homemade chili oil
- Black rice vinegar
- Light soy sauce
Instructions
- Make the dough: Put the all-purpose flour into a heatproof bowl. Pour the hot water over the flour and stir with chopsticks until no loose flour or water remains. Use your hands to combine the mixture into a rough dough.
- Rest the dough: Tightly cover the dough with cling film and let it rest for 15 minutes to hydrate and relax the gluten.
- Prepare the filling: While the dough rests, mix melted lard, flour, ground Sichuan pepper, and salt in a small bowl until a smooth paste forms.
- Knead the dough: Uncover the dough and knead it until it becomes very smooth. Lightly oil the dough and your work surface to prevent sticking.
- Roll out the dough: Using a rolling pin, flatten the dough into a thin rectangular piece about 43 cm (17 inches) by 33 cm (13 inches).
- Apply filling and scallions: Brush the prepared filling evenly over the rolled dough, then sprinkle the finely chopped scallions on top.
- Roll the dough into rope: Starting from the shorter side, roll the dough into a loose rope shape, avoiding making it too tight.
- Cut and shape pancakes: Cut the rope into 4 cylinders. Stand each piece on one end, press down with your hand, then use the rolling pin to flatten each into a pancake about 13 cm (5 inches) in diameter. For thinner pancakes, cut into 3 parts and roll each thinner pancake about 23 cm (9 inches) in diameter.
- Heat oil in skillet: Heat cooking oil in a skillet or frying pan over high heat. Test oil readiness by dropping a scallion piece—if it sizzles immediately, your oil is hot enough.
- Cook pancakes: Reduce heat to medium. Place the pancakes into the pan with the top side down. Cover with a lid and cook for about 2 minutes until the first side is golden brown. Flip the pancakes, cover again, and cook until the other side also turns golden.
- Rest the pancakes: Remove the cooked pancakes from the pan and let rest on a wire rack for 1-2 minutes to prevent condensation buildup and allow internal cooking to finish.
- Serve: Enjoy the pancakes warm. Serve them as a breakfast, snack, or staple alongside savory dishes, soup, or congee. Thin pancakes can be cut into triangles. Accompany with a dipping sauce made from homemade chili oil, black rice vinegar, and light soy sauce if desired.
- Store leftovers: Place leftover pancakes in airtight bags in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer before serving.
- Make ahead & freeze: Double or triple the recipe for large batches. Freeze uncooked pancakes after rolling them out, stacking with parchment paper in between, inside sealed bags. Cook frozen pancakes without defrosting, adding a little water and covering with a lid if pancakes are thick.
Notes
- Substitute hot water with boiling water to soften dough and improve texture.
- Lard adds authentic flavor and crispness; coconut oil or other neutral oils can be used as alternatives.
- Resting dough helps gluten relax and makes rolling easier.
- Sichuan pepper can be replaced with Chinese five-spice powder if unavailable.
- Test oil temperature by dropping a scallion piece to avoid under or overheated oil.
- Resting pancakes after cooking on a wire rack prevents sogginess.
- For thinner pancakes, roll larger and cut into triangles for serving.
- Store leftovers properly to maintain texture.
- Frozen pancakes can be cooked directly from freezer with adjusted cooking times.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
