Scallion Pancakes (Cong You Bing Recipe)

Scallion Pancakes, or cong you bing, are one of the most beloved traditional snacks across China and Taiwan. These ultra-crispy, pan-fried flatbreads are impossibly flaky on the inside, with tender layers that pull apart into chewy, savory bites. Every mouthful bursts with the fresh aroma of scallions, making them completely addictive. If you’ve ever wanted to master those signature layers and restaurant-level crispiness, this step-by-step guide will take you there.

Recipe

Serves: 4 pancakes
Prep time: 1 hour
Rest time: 40 minutes
Cook time: 20 minutes

For the pancakes:
2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon salt, divided
3/4 cup warm water (140°F)
1/4 cup cooking oil
4 scallions, green part only, minced

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1/2 scallion, minced

For cooking:
4 tablespoons cooking oil, divided

Instructions

1. Prepare the dough:

• In a bowl, combine 2 cups of flour, 1/2 teaspoon salt, and warm water. Stir with chopsticks or a fork for 1 minute, then knead into a ball until the bowl is clean, about 2 minutes.
• In a bowl, transfer the dough to a work surface and knead until smooth, about 2 minutes. Wrap in plastic wrap and rest for 30 minutes.
• In a bowl, mix the cooking oil, 1 tablespoon flour, and 1/2 teaspoon salt. Set aside.
• In a bowl, combine all dipping sauce ingredients and set aside.

2. Form the pancakes:

• In a bowl, lightly flour your work surface and divide the dough into 4 equal balls.
• In a bowl, roll one dough ball into a thin 10-inch circle. Brush with the oil mixture and sprinkle about 1 tablespoon minced scallions on top.
• In a bowl, roll the dough into a log, then coil it into a spiral and tuck the end underneath. Cover and rest for 10 minutes. Repeat with remaining dough.
• In a bowl, flatten each spiral and roll into a 6–8 inch pancake. It’s okay if some scallions peek out. Cover and repeat.

3. Cook the pancakes and serve:

• In a pan over medium-high heat, add 1 tablespoon of cooking oil. Cook each pancake, flipping every minute until golden brown and crisp on both sides, about 4 minutes total.
• Repeat with the remaining pancakes.
• Serve whole or cut into wedges with the dipping sauce.

Tips & notes

• Rest the dough: Allowing the dough to rest makes it easier to roll out and helps create thin, flaky layers.
• Keep the spirals covered: Prevents them from drying out so they roll into smooth pancakes.
• Flip frequently: Turning the pancakes every minute helps them cook evenly and develop a perfect golden crust.
• Freeze for later: You can freeze uncooked pancakes with parchment between each layer for up to 2 months.