Authentic Chinese Scallion Pancakes (Cong You Bing) – Crispy, Flaky, and Restaurant-Style

Introduction

Chinese Scallion Pancakes, traditionally known as Cong You Bing, are a classic Northern Chinese street food celebrated for their crisp exterior, delicate flaky layers, and savory aroma of fresh scallions. Unlike Western pancakes, these are unleavened flatbreads made from a simple hot-water dough that is rolled, layered with oil and scallions, coiled, and pan-fried to golden perfection.

This authentic Chinese scallion pancakes recipe focuses on proper dough development, correct lamination technique, and controlled pan-frying temperature to achieve the signature crispy texture and tender interior. With only a handful of pantry ingredients, these savory pancakes deliver remarkable flavor and texture, making them ideal as an appetizer, snack, or accompaniment to soups and braised dishes.

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Ingredients

For the Dough

• 2 cups (240 g) all-purpose flour

• ¾ cup (180 ml) hot water (185–195°F)

• ½ teaspoon fine salt

• 1 tablespoon neutral oil (vegetable, canola, or peanut oil)

For the Scallion Filling

• 1 cup finely sliced scallions (6–8 scallions, green and light green parts only)

• 2 tablespoons neutral oil

• ½ teaspoon fine salt

For Pan-Frying

• 3–4 tablespoons neutral oil (divided)

Optional Dipping Sauce

• 2 tablespoons light soy sauce

• 1 tablespoon rice vinegar

• ½ teaspoon sesame oil

• ½ teaspoon sugar

• Chili oil or thinly sliced fresh chili (optional)

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Step-by-Step Instructions

1. Prepare the Hot-Water Dough

1. In a medium mixing bowl, combine the flour and salt.

2. Gradually pour in the hot water while stirring with chopsticks or a fork until shaggy clumps form.

3. Add 1 tablespoon neutral oil.

4. Knead by hand on a clean surface for 5–7 minutes until smooth and elastic.

5. Cover with plastic wrap or a damp towel and allow the dough to rest at room temperature for 30 minutes.

Technical note: Hot water partially gelatinizes starch in the flour, producing a softer dough that is easier to roll thin and yields tender layers.

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2. Divide and Roll

6. Divide the rested dough into 4 equal portions.

7. Lightly oil your work surface.

8. Roll one portion into a thin rectangle approximately 8 x 10 inches. The thinner the sheet, the flakier the final pancake.

Keep remaining dough covered to prevent drying.

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3. Add Scallions and Create Layers

9. Brush the surface evenly with about 1½ teaspoons oil.

10. Sprinkle a quarter of the sliced scallions evenly across the surface.

11. Lightly sprinkle with salt.

12. Starting from the long edge, roll tightly into a log.

13. Coil the log into a spiral and tuck the end underneath.

14. Gently flatten the spiral with your palm.

15. Roll again into a 6–7 inch round, about ⅛ inch thick.

Repeat with remaining dough portions.

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4. Pan-Fry to Golden Crispness

16. Heat 1 tablespoon oil in a 10-inch skillet over medium heat (surface temperature approximately 350°F).

17. Place one pancake in the skillet.

18. Cook for 2–3 minutes per side until golden brown and crisp.

19. Press gently with a spatula during cooking to promote even browning and encourage layers to separate.

20. Transfer to a wire rack to maintain crispness.

Add additional oil as needed and repeat with remaining pancakes.

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5. Serve

21. Slice into wedges using a sharp knife or pizza cutter.

22. Serve immediately with dipping sauce.

For enhanced flakiness, gently clap the pancake between your hands before slicing to loosen the layers.

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Expert Tips for Perfect Chinese Scallion Pancakes

Use Proper Dough Hydration

The ¾ cup hot water ratio ensures a pliable yet structured dough. Avoid adding excess flour during kneading.

Roll Thin for Better Layers

The thinner the initial rectangle, the more distinct the flaky layers will be after coiling.

Maintain Moderate Heat

Cooking over medium heat allows the interior to cook through while developing a crisp, evenly browned crust without burning the scallions.

Avoid Overcrowding the Pan

Cook one pancake at a time for consistent heat distribution.

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Variations and Ingredient Substitutions

Gluten-Free Note

Traditional scallion pancakes rely on wheat gluten to create structure and lamination. Gluten-free flour blends will not produce the same flaky texture.

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Serving Suggestions

Chinese scallion pancakes pair exceptionally well with:

• Hot and sour soup

• Wonton soup

• Braised beef or soy-braised chicken

• Stir-fried vegetables

• Dim sum spreads

They can also be used as a savory wrap filled with shredded duck, hoisin chicken, or sautéed vegetables.

The crispy exterior contrasts beautifully with tender or saucy dishes, making them an excellent texture component in a balanced meal.

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Storage and Make-Ahead Instructions

Refrigeration

• Store cooked pancakes in an airtight container for up to 3 days.

• Separate with parchment paper to prevent sticking.

Freezing (Uncooked)

• Freeze shaped pancakes between parchment layers for up to 2 months.

• Cook directly from frozen, adding 1–2 additional minutes per side.

Reheating

• Reheat in a dry skillet over medium heat for 2–3 minutes per side.

• Avoid microwave reheating, as it softens the crisp layers.

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Preparation Timeline

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Nutrition Information (Per Serving – 1 Pancake)

Approximate values based on standard preparation and moderate oil absorption.

• Calories: 315

• Protein: 6 g

• Fat: 13 g

• Saturated Fat: 2 g

• Carbohydrates: 43 g

• Fiber: 2 g

• Sugar: 1 g

• Sodium: 320 mg

Values are estimates and may vary depending on oil usage and portion size.

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Why This Authentic Chinese Scallion Pancakes Recipe Works

This Chinese scallion pancakes recipe succeeds because it applies three essential culinary principles:

1. Hot-water dough for tenderness and elasticity

2. Layered oil lamination for flakiness

3. Controlled pan temperature for crisp, even browning

The result is a golden, crispy scallion pancake with aromatic layers and satisfying chew—faithful to traditional Cong You Bing while accessible to home cooks.

Mastering this method ensures consistently flaky, restaurant-quality Chinese scallion pancakes suitable for entertaining, family meals, or refined appetizer service.