Scallion Pancakes (Cong You Bing Recipe)

Scallion Pancakes, or cong you bing, are one of China’s and Taiwan’s most beloved traditional snacks and appetizers. These irresistibly thin, pan-fried flatbreads boast a perfect contrast of textures — shatteringly crisp on the outside, with delicate, flaky layers that unfold into chewy, tender bites inside. Every mouthful bursts with the fresh, savory aroma of scallions, making them utterly addictive. Let’s get started with this step-by-step recipe!

Recipe

Serving: 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 vegetable 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 vegetable oil, divided

Instructions

1. Prepare the dough:

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

2. Form the pancakes:

• Lightly flour your work surface. Divide the dough into 4 equal balls.
• Roll one ball into a thin 10-inch circle. Brush with the oil mixture and sprinkle about 1 tablespoon minced scallions over the surface.
• Roll the dough into a log, then coil it into a spiral, tucking the end underneath. Cover and rest for 10 minutes. Repeat with the remaining dough.
• Flatten each spiral with your hands and roll out into a 6 to 8-inch pancake. It’s okay if scallions peek out. Cover and repeat.
• Tip: You can freeze the pancakes stacked with parchment or plastic wrap between layers in an airtight bag for up to 2 months.

3. Cook the pancakes and serve:

• Heat 1 tablespoon vegetable oil in a pan over medium-high heat. 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.