Crispy Chinese Scallion Pancakes (Cong You Bing) Recipe
Introduction
Crispy Chinese Scallion Pancakes, or Cong You Bing, are a beloved savory snack with a delightful chewiness and a crispy exterior. These pancakes are packed with fresh scallions and have a subtle hint of sesame oil, making them perfect for any time you crave a tasty, homemade treat.
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup hot water (plus more as needed)
- 4 tablespoons vegetable oil (divided)
- 1 teaspoon salt
- 1 ½ cups finely chopped scallions (green parts only)
- Sesame oil for brushing
- Extra flour for rolling out the dough
Instructions
- Step 1: In a large mixing bowl, add the flour. Slowly pour in the hot water while stirring with chopsticks or a fork until a shaggy dough forms. Once cool enough to handle, knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes to relax the gluten.
- Step 2: Divide the dough into four equal portions. Lightly flour your surface and roll out one piece into a thin rectangle. Don’t worry if it’s not perfect.
- Step 3: Brush the rolled-out dough with sesame oil, sprinkle evenly with salt and a generous handful of chopped scallions.
- Step 4: Roll the rectangle up like a jelly roll lengthwise, then coil it into a spiral, tucking the end underneath. Gently flatten the coil with your palm.
- Step 5: Use a rolling pin to gently roll the coil into a pancake about ¼-inch thick. It’s okay if some scallions peek through.
- Step 6: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the pancake and cook for 2–3 minutes per side until golden brown and crisp. Repeat with the remaining dough. Press lightly with a spatula while cooking to ensure even browning and extra crispiness.
- Step 7: Let the pancakes cool slightly, then cut into wedges. Serve warm with your favorite dipping sauce like soy sauce mixed with vinegar and chili oil.
Tips & Variations
- For a more aromatic flavor, use toasted sesame oil for brushing the dough.
- Try adding a pinch of five-spice powder to the dough for a subtle warmth.
- If you prefer extra crispy pancakes, cook them a bit longer on each side but watch carefully to avoid burning.
- Swap out scallions for thinly sliced chives or add finely chopped cooked garlic for a twist.
Storage
Store leftover scallion pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours. Bring it back to room temperature before rolling and filling.
What dipping sauce goes best with scallion pancakes?
A simple sauce of soy sauce, a splash of rice vinegar, and a few drops of chili oil complements the pancakes perfectly, balancing salty, tangy, and spicy flavors.
PrintCrispy Chinese Scallion Pancakes (Cong You Bing) Recipe
Crispy Chinese Scallion Pancakes, or Cong You Bing, are a beloved savory street food featuring a flaky, golden-brown exterior and a flavorful filling of finely chopped scallions. Made from a simple dough of flour and hot water, these pancakes are pan-fried to perfection, delivering layers of crispy texture and aromatic scallion taste. Perfect as an appetizer or snack, they are best served warm with a tangy soy-vinegar dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 scallion pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Dough Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup hot water (plus more as needed)
- 1 teaspoon salt
- Extra flour for rolling out the dough
Filling and Cooking
- 1 ½ cups finely chopped scallions (green parts only)
- 4 tablespoons vegetable oil (divided)
- Sesame oil for brushing
Instructions
- Make the Dough: In a large mixing bowl, add the flour. Slowly pour in the hot water while stirring with chopsticks or a fork until a shaggy dough forms. Once cool enough to handle, knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
- Divide and Roll: After resting, divide the dough into four equal portions. Lightly flour your work surface and roll out one piece into a thin rectangle. Imperfections are fine, as these pancakes have a rustic charm.
- Add the Filling: Brush the rolled-out dough with sesame oil, sprinkle evenly with salt and spread a generous handful of chopped scallions across the surface.
- Roll and Coil: Roll the rectangle lengthwise like a jelly roll, then coil it into a spiral shape, tucking the end underneath. Gently flatten the coil with your palm.
- Roll Again: Use a rolling pin to gently roll the coil into a pancake about ¼-inch thick. Be gentle so some scallions may peek through the dough.
- Fry to Perfection: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Once hot, add the pancake and cook for 2–3 minutes per side until golden brown and crisp. Press lightly with a spatula during cooking to ensure even browning. Repeat this step with the remaining dough portions.
- Slice and Serve: Let the pancakes cool slightly, then cut into wedges. Serve warm with your favorite dipping sauce, such as soy sauce mixed with vinegar and chili oil.
Notes
- Make sure the dough rests to ensure a tender, workable texture.
- Use only the green parts of the scallions for the best flavor and color.
- Press the pancakes lightly while frying for a crispier result.
- These pancakes are best served fresh and warm but can be reheated in a skillet.
- Adjust oil quantity as needed to avoid greasiness while ensuring crispiness.
Keywords: scallion pancakes, Chinese pancakes, Cong You Bing, savory pancakes, crispy pancakes, street food, appetizer, snack
