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Scallion Pancakes (Cong You Bing) Recipe

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4.4 from 5 reviews

Scallion Pancakes, or Cong You Bing, are a crispy, flaky Chinese savory flatbread filled with flavorful green onions. Made from a simple dough of flour and hot water, these pancakes are layered with an aromatic oil-flour paste and scallions, then pan-fried until golden. Served with a tangy, slightly sweet dipping sauce, this beloved street food is perfect for a snack or appetizer and is best enjoyed fresh and hot.

  • Total Time: 47 minutes
  • Yield: 8 servings

Ingredients

Dough

  • 2 cups all-purpose flour (240 grams)
  • 1/2 tsp salt
  • 2/3 cup hot water (about 150 ml), plus more as needed

Filling and Oil Paste

  • 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)

Dipping Sauce

  • 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

Instructions

  1. Prepare the dipping sauce: Combine soy sauce, rice vinegar, sesame oil, red chili paste (if using), and sugar in a small saucepan. Heat gently until the sugar dissolves completely. Remove from heat and set aside to cool.
  2. Make the oil-flour paste: In a small bowl, mix melted bacon or chicken fat with 2 tablespoons of flour and 1/4 teaspoon salt until smooth. Set aside.
  3. Make the dough: Sift 2 cups all-purpose flour with 1/2 teaspoon salt into a large mixing bowl. Gradually add hot water (starting with about 1/3 cup), stirring continuously until a dough forms. Add more water, teaspoon by teaspoon, if it feels too dry, until the dough is cohesive and not sticky. Cover and let it rest for at least 30 minutes to allow gluten to relax.
  4. Divide and roll out the dough: Cut the rested dough into 8 equal pieces. Working one piece at a time and keeping others covered, lightly oil your work surface. Roll each piece into a thin oval or circle as thin as possible. If the dough resists rolling, let it rest for 10-15 minutes and try again.
  5. Layer the pancakes: Brush the surface of each rolled dough piece evenly with the oil-flour paste. Sprinkle with about one-eighth of the chopped scallions, leaving a half-inch border around the edges.
  6. Shape into pinwheels: Roll the dough from the near edge toward the far side, forming a log. Then roll the log sideways again to form a pinwheel shape with layers.
  7. Rest the pinwheels: Cover the pinwheels with plastic wrap and let them rest briefly. This helps make them easier to roll thin later.
  8. Flatten the pinwheels: Take each pinwheel, flatten it with your palm, then roll it gently into a 6-inch circle about 1/8 inch thick using a rolling pin. Place each flattened pancake between sheets of parchment paper to avoid sticking while rolling the rest.
  9. Cook the pancakes: Heat a non-stick skillet over high heat. Add about 2 tablespoons of cooking oil, then reduce heat to medium. Place a pancake in the skillet and cook for 1-2 minutes on each side, until golden brown and crisp. Avoid overcooking to prevent burning.
  10. Fluff the pancakes: Remove the cooked pancake to a cutting board. Using clean hands, gently clap or scrunch the edges several times to separate the flaky layers, making them even flakier and easier to tear.
  11. Repeat cooking: Continue cooking the remaining pancakes, adding oil as needed. Ensure enough oil is used to prevent dark spotting and promote even crispness.
  12. Serve: Serve hot immediately with the prepared dipping sauce on the side. The pancakes taste best fresh, as they soften upon cooling.
  13. Reheat: To re-crisp, heat pancakes in an air fryer at 350°F for about 5 minutes, or use a toaster oven or regular oven to warm before serving again.

Notes

  • Resting the dough allows the gluten to relax, making it easier to roll thin without tearing.
  • Using a lightly oiled surface for rolling helps avoid adding extra flour, which can toughen the pancakes.
  • The oil-flour paste is key to creating the flaky layers inside the pancakes.
  • Be careful not to burn the pancakes; medium heat after oil is heated helps achieve a golden brown crust.
  • Fluffing or scrunching the pancakes after cooking helps separate layers and adds to the flaky texture.
  • These pancakes are best enjoyed freshly made but can be reheated to regain crispness.
  • Optional red chili paste in the dipping sauce adds a spicy kick but can be omitted for milder flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://yourdailycook.com/scallion-pancakes-cong-you-bing-recipe/