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–+ servings

Chinese Scallion Pancakes (Cong You Bing)

Crispy, flaky Chinese scallion pancakes made with an easy hot-water dough, rolled into layers with sesame oil and green onions, then pan-fried until golden. Best served hot with a simple soy-vinegar dipping sauce.
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 30 minutes
Total Time 1 hour 5 minutes
Serving Size 4 pancakes

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Pastry brush or paper towel
  • Sharp knife or pizza cutter
  • Large skillet or frying pan
  • Spatula
  • Clean kitchen towel
  • small bowl

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup hot water not boiling
  • 1/4 teaspoon salt for dough
  • 1 cup scallions (green onions) finely chopped
  • 1/4 cup peanut oil or vegetable oil, divided (for brushing and frying)
  • 2 tablespoons toasted sesame oil for brushing layers
  • 1/2 teaspoon salt for filling/layers
  • 3 tablespoons soy sauce for dipping sauce
  • 1 tablespoon rice vinegar for dipping sauce
  • 1 teaspoon toasted sesame oil for dipping sauce
  • 1 teaspoon chili oil optional, for dipping
  • 1 teaspoon sugar for dipping sauce

Instructions

  • Make the hot-water dough: In a large bowl, mix flour and 1/4 teaspoon salt. Pour in the hot water and stir with chopsticks, a fork, or a spoon until shaggy clumps form.
  • When cool enough to handle, knead on a clean counter for about 5 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
  • Prep scallions: Finely chop scallions. Mix dipping sauce ingredients (soy sauce, rice vinegar, sesame oil, sugar, and optional chili oil) and set aside.
  • Divide and roll: Cut dough into 4 equal pieces. Roll one piece into a thin circle about 8 inches wide.
  • Layer: Brush the surface with about 1 teaspoon toasted sesame oil. Sprinkle with a pinch of salt and about 1/4 cup chopped scallions. Roll tightly into a log, then coil into a spiral. Flatten gently with your hand.
  • Roll the spiral into a 6-inch circle. Repeat with remaining dough pieces.
  • Pan-fry: Heat 1–2 tablespoons neutral oil in a skillet over medium heat. Cook each pancake 3–4 minutes per side, until golden brown and crisp, adding more oil between batches as needed.
  • Transfer to a cutting board, slice into wedges, and serve hot with the dipping sauce.

Notes

Make ahead & freeze: Cool pancakes completely, stack with parchment between each, wrap tightly, and freeze up to 3 months. Reheat from frozen in a lightly oiled skillet 3–4 minutes per side.
Flakiness tip: Don’t skimp on oil between layers—this creates the flaky lamination.
Dough help: If the dough tears while rolling, let it rest 10 more minutes to relax the gluten.

Nutrition

Calories: 360kcal | Protein: 8g | Saturated Fat: 2g | Sodium: 720mg