Crispy Scallion Pancakes (Cong You Bing)
These golden, flaky Chinese pancakes are a beloved street snack, made with simple pantry staples and lots of fresh scallions. Crispy on the outside, chewy on the inside, they're perfect for breakfast or as a savory side.
Prep time30 min
Cook time20 min
Total time50 min
Servings4 servings
DifficultyMedium
Ingredients
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 3/4 cup (180 ml) boiling water
- 1/4 cup (60 ml) cold water
- 1 teaspoon salt
- 1/2 cup (120 ml) vegetable or canola oil, divided
- 1 cup (about 80 g) finely chopped scallions (green and white parts)
- 1/2 teaspoon five-spice powder (optional)
Instructions
- 1In a large bowl, mix flour and 1/2 teaspoon salt. Pour in boiling water, stirring with chopsticks or a spatula until shaggy. Add cold water and mix until a dough forms.
- 2Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
- 3In a small bowl, combine remaining 1/2 teaspoon salt, five-spice powder (if using), and 3 tablespoons of oil to make a paste.
- 4Divide dough into 4 equal pieces. Roll one piece into a thin rectangle (about 8x12 inches). Brush with oil paste, sprinkle generously with chopped scallions.
- 5Roll up the dough tightly from the short end into a log. Coil the log into a spiral, tucking the end underneath. Flatten gently with your palm. Repeat with remaining dough.
- 6On a floured surface, roll each spiral into a 6-inch round pancake, about 1/4-inch thick.
- 7Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Cook pancake for 2-3 minutes per side until golden brown and crispy. Repeat with remaining pancakes, adding oil as needed.
- 8Transfer to a cutting board, cut into wedges, and serve hot with soy sauce or chili oil.
Tips
- Use boiling water for a softer, chewier texture—it gelatinizes the flour.
- Let the dough rest at least 30 minutes; this makes it easier to roll thin without shrinking.
- Don't skimp on scallions—they shrink during cooking, so be generous.
- For extra flakiness, after rolling the spiral, roll it out and fold in thirds like a letter, then roll again before shaping.
