Scallion Pancakes (Cong You Bing)
These savory Chinese flatbreads are pan-fried until golden and shatteringly crisp on the outside while staying soft and pleasantly chewy on the inside. Made from a simple unleavened dough layered with sesame oil and fresh scallions, they're a beloved street food that's surprisingly easy to make at home.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale - Recommended for accuracy
- Rolling Pin
- Nonstick or cast iron skillet - 10-12 inch (25-30cm)
- Sharp knife
- Bench scraper - Helpful for dividing dough and lifting pancake rounds
- Pastry brush - Or back of a spoon for spreading oil
- Plastic wrap - Or clean kitchen towel for resting dough
- Baking sheet - For keeping cooked pancakes warm in the oven
Ingredients
- 2 cups all-purpose flour - 240g, plus extra for dusting
- 0.5 tsp salt - Divided
- 0.5 cup water - 120ml boiling water
- 0.25 cup cold water - 60ml, plus a little more if needed
- 3 tbsp toasted sesame oil - 45ml, divided
- 1 tbsp neutral vegetable oil - 15ml, for the dough
- 1 bunch scallions - About 1 cup or 100g, thinly sliced, green parts only or a mix of green and light green
- 2 tbsp vegetable or peanut oil - For pan-frying, about 2 tbsp per pancake
For the Dipping Sauce (Optional but Highly Recommended)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 0.5 tsp sugar
- 0.5 tsp chili flakes - Or fresh minced chili (optional)
- 1 clove garlic - Minced (optional)
Instructions
- Combine flour and 1/4 tsp salt in a bowl. Add boiling water while stirring, then add cold water and 1 tbsp vegetable oil. Knead until smooth, about 3-5 minutes.
- Shape dough into a ball, place in bowl, cover with plastic wrap, and rest at room temperature for at least 30 minutes.
- While dough rests, slice scallions thinly. Make dipping sauce by combining soy sauce, rice vinegar, sesame oil, sugar, and optional chili and garlic.
- Divide rested dough into 4 equal portions. Roll one portion into a thin rectangle about 20cm x 25cm (8 x 10 inches).
- Spread 1.5-2 tsp toasted sesame oil over the dough. Sprinkle with salt and scatter 1/4 of the scallions evenly, leaving a small border.
- Roll the dough tightly into a log, stretching gently. Coil the rope into a spiral and flatten into a disc. Roll into a 15-18cm (6-7 inch) round.
- Repeat steps 4-6 with remaining dough portions.
- Heat skillet over medium heat with 2 tbsp oil. Cook each pancake for 2-3 minutes per side, covered, until deep golden and crisp.
- Keep cooked pancakes warm in a 95°C (200°F) oven while frying the remaining ones.
- Slice each pancake into 6 wedges and serve immediately with the dipping sauce.
Notes
- Don't skip the rest: Letting the dough rest for at least 30 minutes relaxes the gluten, making it much easier to roll out thin without tearing.
- Use boiling water: The boiling water partially gelatinizes the starches, creating a softer, more pliable dough that rolls out beautifully.
- Roll the dough thin: Aim for a rectangle that's thin enough to see light through. Thick pancakes cook unevenly and can taste doughy in the center.
- Cover the pan while frying: The lid traps steam, which helps cook the dough through without burning the outside. Remove the lid for the last minute on each side for extra crispiness.
- Use enough oil: A thin but full coating of oil on the pan is necessary for achieving an evenly golden, crispy crust.
- Make-ahead dough: You can make the dough up to 24 hours in advance. Store it tightly wrapped in plastic wrap in the refrigerator, then bring to room temperature for 30 minutes before rolling.
- Freezing raw pancakes: Place shaped uncooked pancake rounds on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 extra minutes per side.
- Reheating: The best way to reheat cooked pancakes is in a dry skillet or toaster oven over medium heat for 1-2 minutes per side to crisp them back up. Avoid microwaving, which makes them soft and gummy.