Scallion Pancakes (Cong You Bing)

Scallion Pancakes (Cong You Bing)

Description

Scallion pancakes are a beloved Chinese street food and appetizer made from dough (not batter) layered with oil and chopped green onions, then pan-fried until golden brown and crispy on the outside yet chewy inside.

Ingredients (Serves 4 – 6)

For the Dough:

• 2 cups all-purpose flour

• ¾ cup boiling water

• ¼ cup cold water (as needed)

• ½ teaspoon salt

For the Filling:

• ½ cup finely chopped scallions (green onions)

• 2 tablespoons vegetable oil (plus more for frying)

• ½ teaspoon salt

Optional Dipping Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• ½ teaspoon sesame oil

• ½ teaspoon sugar

• ½ teaspoon chili flakes or fresh chili (optional)

Instructions

1. Make the Dough

1. In a bowl, mix flour and salt.

2. Gradually add the boiling water while stirring with chopsticks or a fork.

3. Add cold water a bit at a time until the dough comes together.

4. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.

5. Cover with a damp cloth and rest for 30 minutes.

2. Prepare the Filling

1. Mix chopped scallions and salt in a small bowl.

2. Have some oil ready for brushing.

3. Shape the Pancakes

1. Divide dough into 4 equal pieces.

2. Roll one piece into a thin rectangle.

3. Brush with oil and sprinkle evenly with scallions and a pinch of salt.

4. Roll up the dough into a log, then coil it like a snail shell.

5. Flatten gently with your hand, then roll out again into a round pancake (~6–7 inches wide).

6. Repeat for the remaining dough.

4. Cook the Pancakes

1. Heat 1–2 tablespoons of oil in a nonstick skillet over medium heat.

2. Fry one pancake at a time, 2–3 minutes per side, until golden brown and crisp.

3. Transfer to paper towels to drain.

4. Slice into wedges and serve hot with dipping sauce.

Tips & Notes

• Hot water dough gives a soft and chewy texture.

• Resting the dough improves elasticity, making it easier to roll.

• For extra flakiness, lightly stretch the dough when coiling it.

• Don’t overfill with scallions — too many can make it hard to roll.

• Use high heat for the last 30 seconds of frying to get a crisp edge.

Serving Suggestions

• Serve as an appetizer, snack, or side dish.

• Pair with soy-based dipping sauce, or even sweet chili sauce.

• Great alongside congee or soup.

Nutritional Info (per pancake, approx.)

Health Benefits

• Scallions provide vitamin K, C, and antioxidants.

• Homemade version uses less oil and no preservatives.

• Can be made vegan-friendly and lower in sodium by adjusting seasoning.

Q&A

Q1: Can I make scallion pancakes ahead of time?
Yes! You can freeze the uncooked pancakes with parchment paper between them. Cook directly from frozen without thawing.

Q2: Why are my pancakes not flaky?
Ensure the dough is properly rested and that you roll and coil it tightly with oil layers.

Q3: Can I bake instead of pan-fry?
You can, but they won’t be as crispy. Bake at 425°F (220°C) for 15–18 minutes, flipping once.

Q4: What type of flour works best?
All-purpose flour gives the ideal texture balance between soft and chewy.

Q5: How can I make them gluten-free?
Use a gluten-free all-purpose flour mix with xanthan gum and hot water.