Name: Scallion Pancakes (Cong You Bing) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 47 min
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour (240 grams); 1/2 tsp salt; 2/3 cup hot water (about 150 ml), plus more as needed; 2 stalks green onion (green parts only), finely chopped; 2 Tbsp bacon fat or chicken fat, melted (or use coconut oil or butter); 2 Tbsp all-purpose flour (16 grams); 1/4 tsp salt; Cooking oil (for frying the pancakes); 2 Tbsp soy sauce; 2 Tbsp rice vinegar (can substitute cider vinegar or regular vinegar); 1 Tbsp sesame oil; 1/2 Tbsp red chili paste (optional); 2 Tbsp sugar

Print Recipe· 4.4 from 5 reviews

If you have been craving a crispy, flaky, and irresistibly savory snack, you have to try this Scallion Pancakes (Cong You Bing) Recipe. This traditional Chinese favorite brings together a simple dough infused with fresh green onions, fried to golden perfection, and paired with a tangy, sweet, and spicy dipping sauce. Each bite delivers layers of delightful texture and a punch of flavor that feels both comforting and exciting. Whether you’re making them for a quick snack or to impress friends, this recipe is sure to become a beloved staple in your kitchen!

Ingredients You’ll Need

A close-up shot shows a sharp knife slicing green onions on a light wooden cutting board. On the left, several whole green onion stalks are aligned, showing their solid green tops and white bases. On the right, chopped green onion rounds are scattered, displaying a mix of bright green and white colors. The knife’s shiny blade is positioned diagonally across the board, partially cutting through the onions. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

These ingredients may look straightforward, but each one plays a crucial role in creating the perfect balance of taste, texture, and aroma for your scallion pancakes. From the flour that forms the crispy layers to the green onions that brighten every bite, these essentials come together beautifully.

2 cups all-purpose flour (240 grams): Provides the foundation for the dough, lending structure and chewiness.
1/2 tsp salt: Enhances all the flavors in the dough without overpowering.
2/3 cup hot water (about 150 ml): Helps develop the dough’s texture and makes it pliable for rolling.
2 stalks green onion (green parts only, finely chopped): Brings the brilliant aromatic freshness classic to Scallion Pancakes.
Cooking oil: Necessary for frying to get that golden, crispy crust.
2 Tbsp bacon fat or chicken fat (melted): Adds delicious richness and a subtle depth of flavor to the oil-flour paste; coconut oil or butter works too.
2 Tbsp all-purpose flour (16 grams): Mixed with fat to brush onto the dough layers for flakiness.
1/4 tsp salt: Seasoning for the oil-flour paste to enhance taste.
2 Tbsp soy sauce: Forms the savory base of the dipping sauce with umami punch.
2 Tbsp rice vinegar: Adds tang and balances the richness in the dipping sauce.
1 Tbsp sesame oil: Infuses the dipping sauce with a nutty aroma that complements the pancakes.
1/2 Tbsp red chili paste (optional): For those who like a bit of heat and complexity in their dipping sauce.
2 Tbsp sugar: Rounds out the dipping sauce giving a lightly sweet contrast.

How to Make Scallion Pancakes (Cong You Bing) Recipe

Step 1: Preparing the Dipping Sauce

Start by combining the soy sauce, rice vinegar, sesame oil, red chili paste (if using), and sugar in a small saucepan. Bring it to a gentle boil to dissolve the sugar completely. Set this flavorful dipping sauce aside while you focus on the dough — it’s what gives the pancakes their perfect finishing touch.

Step 2: Making the Dough

Mix the melted bacon fat or your chosen fat with flour and salt to create your oil-flour paste; this helps build the luscious layers later. Then, sift the 2 cups of flour with salt. Slowly pour in the hot water, starting with about one-third and stirring continuously until a dough starts to form. Add more water little by little if necessary, until the dough comes together and feels smooth but not sticky. Let it rest covered for at least 30 minutes to relax the gluten — that’s key to rolling super thin layers.

Step 3: Forming the Pinwheels

Divide the rested dough into 8 equal portions. Lightly oil your working surface instead of dusting with flour, as this keeps your pancakes from becoming tough. Roll each piece out into a thin circle or oval, then brush on a thin layer of the oil-flour paste. Generously sprinkle chopped scallions across the surface, leaving a small margin around the edges. Roll the circle into a long log, then coil it again into a pinwheel shape—this layering technique ensures those famous flaky bits everyone loves in scallion pancakes.

Step 4: Flattening and Rolling

After shaping all the pinwheels and covering them to prevent drying out, take one at a time and gently flatten it with your palm. Use a rolling pin to roll each into a 6-inch pancake about 1/8 inch thick. Sandwiching pancakes between parchment paper sheets during this process prevents sticking and helps keep the work neat and manageable.

Step 5: Cooking to Golden Perfection

Heat a non-stick skillet over high heat and pour in about 2 tablespoons of oil. Turn the heat to medium, place a pancake in the pan, and cook for 1-2 minutes on each side until golden brown. Use your clean hands to fluff or scrunch the edges of the pancakes immediately after cooking—this delicate action separates the layers, making each bite flaky and tender. Continue frying the remaining pancakes, adding oil as needed to keep the surface even and crispy without dark spots.

Step 6: Serving Right Away

Serve these irresistible scallion pancakes piping hot alongside the dipping sauce you made earlier. They are best enjoyed fresh and crispy before they soften; the dipping sauce adds a perfect balance of tangy, sweet, and umami flavors that uplift the pancakes to another level.

How to Serve Scallion Pancakes (Cong You Bing) Recipe

The image shows four round flatbreads with layered, spiral shapes and green herbs scattered through the dough. Two larger flatbreads have golden-brown spots and visible specks of green onion, with uneven, slightly rough edges. The two smaller flatbreads have more clearly defined spirals and darker golden edges, showing a crispy texture. The flatbreads are placed on a black cooling rack on a white marbled surface with some flour dust around. At the top left corner, there is a white ceramic lid with a blue-green glaze resting on a folded dark cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra finely chopped scallions or toasted sesame seeds on top for an added burst of color and texture. A light drizzle of chili oil can also add warmth and vibrancy if you love a bit of spice.

Side Dishes

Scallion pancakes make an excellent appetizer or side; pair them with something light and fresh like a cucumber salad or steamed vegetables to balance out the richness. They also complement dishes like hot and sour soup or spicy stir-fried noodles perfectly.

Creative Ways to Present

For a fun twist, slice your scallion pancakes into smaller strips and serve them as finger food at parties. You can also stuff each pancake roll with cooked meat or tofu before cooking for a fuller, heartier bite — making the Scallion Pancakes (Cong You Bing) Recipe perfect for adapting to your cravings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Just be aware the pancakes will soften as they sit, losing some of their initial crispiness.

Freezing

You can freeze uncooked pinwheels by placing them individually on a tray to freeze solid and then transferring to a sealed bag or container. This way, you can prepare ahead and cook fresh pancakes whenever you’re ready.

Reheating

Reheat pancakes in an air fryer at 350°F for about 5 minutes or in a toaster oven until warmed through and crispy again. This method refreshes their texture beautifully, bringing back that satisfying crunch with each bite.

FAQs

Can I make scallion pancakes without bacon or chicken fat?

Absolutely! While bacon or chicken fat adds extra flavor, you can use coconut oil, butter, or even vegetable oil for a delicious alternative that still creates flaky layers.

Why should I rest the dough before rolling?

Resting allows the gluten to relax, making the dough easier to roll out thinly without springing back or tearing, which is essential for delicate flaky layers.

How thin should the pancakes be rolled out?

Aim for about 1/8 inch thickness or slightly thinner if you can manage it, so the pancakes cook evenly and develop those prized crispy edges with tender interiors.

Is the red chili paste necessary in the dipping sauce?

No, it’s optional and mainly added for a little heat. Feel free to omit it if you prefer a milder dipping sauce or adjust according to your spice tolerance.

Can I use the dough to make other recipes?

This dough is designed for scallion pancakes but you could experiment by adding other fillings or rolling styles for different snacks. Just keep in mind the resting and rolling techniques support the classic pancake texture best.

Final Thoughts

Making Scallion Pancakes (Cong You Bing) Recipe at home is such a rewarding and fun kitchen adventure. With a few simple ingredients and some careful rolling, you get layered, crispy, savory treats bursting with fresh scallion flavor. They’re perfect for sharing with loved ones or savoring at any time you crave something warm and comforting. I can’t wait for you to try this and discover your own favorite ways to enjoy these wonderful pancakes!