Chinese Scallion Pancakes Recipe

Chinese scallion pancakes—cong you bing if you want to get technical—are crispy, flaky flatbreads stuffed with fresh green onions. I’ve been making these for ages, and honestly, they’re one of my go-to savory snacks or sides.

The outside gets golden and crisp, but the inside stays soft and a little chewy. It’s a texture thing, and it’s so good.

You really just need a few basics: flour, water, oil, and scallions. That’s it. The method might look intimidating at first, but it’s not as tough as it seems.

Once you get the hang of rolling and folding, you’ll wonder why you ever bought these at a restaurant. I’ll walk you through the whole process, from the gear you need to the actual steps for getting those crispy layers.

These are best when they’re hot and fresh—trust me, you’ll want to eat them right out of the pan.

Equipment

I keep things pretty low-key when I make scallion pancakes. No fancy gadgets required.

Here’s what I usually grab:

• Large mixing bowl – for mixing up the dough
• Measuring cups and spoons – so you don’t go overboard
• Rolling pin – or honestly, a wine bottle works in a pinch
• Pastry brush or paper towel – to spread oil on the dough
• Sharp knife or pizza cutter – for slicing scallions
• Large skillet or frying pan – non-stick is easiest, 10-12 inches is about right
• Spatula – for flipping
• Clean kitchen towel – to cover the dough while it rests
• Small bowl – for the sesame oil

The skillet is the real star here. I like one with a heavy bottom so the pancakes cook evenly and don’t burn.

If you can’t find your rolling pin, don’t stress. Your hands or a bottle will do just fine.

A good non-stick pan makes everything easier, and you won’t need as much oil. Cast iron is solid too, as long as it’s seasoned.

Ingredients

Let’s talk ingredients. You don’t need much, which is honestly why I make these so often.

For the dough:

• 2 cups all-purpose flour
• ¾ cup hot water (not boiling, just hot)
• ¼ teaspoon salt

For the filling and frying:

• 1 cup scallions (green onions), finely chopped
• ¼ cup peanut oil (or vegetable oil), divided
• 2 tablespoons toasted sesame oil
• ½ teaspoon salt

For the dipping sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili oil (optional if you want some heat)
• 1 teaspoon sugar

You can find all this at any regular grocery store. The scallions make the dish, so grab the freshest ones you can.

I usually go with peanut oil for frying since it has a high smoke point and a little nutty taste. Toasted sesame oil is non-negotiable for me—it’s what gives the pancakes that classic aroma.

If you’re out of peanut oil, just use any neutral oil. No big deal.

For the sauce, make it your own. Like it spicy? Add more chili oil. Want it mild? Skip it.

Instructions

I always start with the hot water dough. Mix 2 cups of all-purpose flour with 3/4 cup of hot water in a big bowl.

Use chopsticks or a fork to stir until it clumps together, then let it cool off a bit.

Once it’s not too hot, knead the dough on a clean counter for about 5 minutes until it feels smooth. Cover it with a damp towel and let it rest for 30 minutes—this really helps with rolling later.

After it’s rested, cut the dough into 4 pieces. Take one piece and roll it out into a thin circle, maybe 8 inches wide.

Brush on 1 tablespoon of sesame oil and sprinkle with a little salt.

Scatter 1/4 cup of chopped scallions all over. Roll it up tight, like a jelly roll, then coil it into a spiral. Flatten it gently with your hand.

Roll it out again into a 6-inch circle. Do the same with the other pieces.

Heat up 2 tablespoons of vegetable oil in your skillet over medium. Cook each pancake for 3-4 minutes per side until they’re golden and crisp. Add more oil if you need to between batches.

Once they’re done, move them to a cutting board and slice them into wedges. Serve them warm with the dipping sauce.

Notes

I usually double the recipe because these freeze like a dream. If you’re already making the mess, you might as well stock up.

To freeze scallion pancakes, let them cool all the way. Stack them with parchment between each one so they don’t stick, wrap the stack in plastic, and toss them in a freezer bag. They’ll keep for about three months.

When you want one, don’t bother thawing. Just heat up a pan with a little oil and cook straight from frozen—about 3-4 minutes per side until they’re hot and crispy.

Temperature matters more than you’d think. Using boiling water makes the dough softer and way easier to work with. Cold water? The dough gets tough and stubborn.

For extra flaky pancakes, I always brush plenty of oil between the layers. Don’t skip this—seriously, it’s what makes those tasty crispy layers.

If your dough gets sticky while rolling, just dust your counter with more flour. If it’s tearing, let it rest another 10 minutes.

Honestly, these are best eaten hot. They lose that crispy edge if they sit around too long.

Tasting Notes

When I bite into a freshly made scallion pancake, the first thing I notice is that crispy, golden-brown outside. It cracks a little under my teeth, and then I get to the softer, layered middle.

The texture is honestly what sets these apart. Each bite has those flaky layers that just sort of pull apart.

Some bits are crunchy, others are chewy—so you get this back-and-forth that keeps things interesting.

The scallions bring in a gentle onion taste, but nothing too punchy. I can taste them all through the pancake, and they add this fresh, slightly sweet thing that I like.

A bit of salt in the dough really wakes up the flavors, making every bite feel pretty savory.

I really enjoy how the oil sneaks in between the layers and adds a little richness. It’s not heavy, but there’s enough fat to make the pancake feel a little special.

If you toss in some sesame oil, you get that nutty smell that’s just so good.

Honestly, these are at their best when they’re still warm from the pan. The outside stays crisp, but the inside is soft and tender.

As they cool, I’ve noticed the texture shifts a bit—gets chewier, but still pretty tasty.

There’s something comforting about how simple they taste. Crispy layers, savory scallions, a hint of oil—it all comes together in a way that’s kind of addictive.

I usually end up grabbing another piece before I even realize it.

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