Crispy on the outside and irresistibly chewy on the inside, Chinese scallion pancakes deliver bold savory flavor in every flaky layer. This classic Chinese street food is pan-fried until golden, releasing the aroma of toasted sesame oil and fresh green onions that makes it universally loved.
Course: Appetizer, Side Dish
Cuisine / Origin: Chinese recipe (Northern China)
Why Chinese Scallion Pancakes Are So Popular
Chinese scallion pancakes (葱油饼), also known as cong you bing, are one of the most beloved savory flatbreads in Chinese cuisine. Unlike Western pancakes, these are made from a simple hot-water dough that’s rolled, layered with oil and scallions, then pan-fried to create crisp, flaky layers.
This dish is popular because it uses minimal pantry ingredients, delivers big flavor, and pairs well with nearly any Chinese meal. You’ll find scallion pancakes everywhere—from Chinese breakfast stalls to dim sum restaurants and modern Asian fusion menus.
RECIPE FOR 4 SERVINGS
This recipe makes 4 large scallion pancakes, perfect for sharing as an appetizer or side dish.
INGREDIENTS FOR CHINESE SCALLION PANCAKES
- All-purpose flour – forms the dough base
- Hot water – creates elasticity in the dough
- Cold water – balances texture
- Green onions (scallions) – fresh aromatic filling
- Neutral cooking oil – creates flaky layers
- Sesame oil – adds nutty aroma
- Salt – enhances flavor
HOW TO MAKE CHINESE SCALLION PANCAKES
- Combine flour with hot water, stirring until shaggy, then add cold water and knead into a smooth dough.
- Cover and rest the dough to relax gluten for easier rolling.
- Roll dough into a thin sheet and brush with oil and sesame oil.
- Sprinkle evenly with salt and chopped scallions.
- Roll into a log, coil into a spiral, then flatten again.
- Pan-fry in oil until golden brown and crispy on both sides.
- Slice and serve hot with dipping sauce.
DIETARY INFORMATION
- Vegetarian
- Dairy-free
- Vegan-friendly
- Nut-free
Gluten-free option: Use a gluten-free all-purpose flour blend designed for flatbreads
Lower-calorie option: Pan-fry with minimal oil using a nonstick skillet
Crispy Chinese Scallion Pancakes (Cong You Bing)
Ingredients
- 2 cups all-purpose flour
- ¾ cup hot water
- ¼ cup cold water
- 1 cup finely chopped green onions
- 3 tablespoons neutral oil plus more for frying
- 1 tablespoon sesame oil
- 1 teaspoon salt
Instructions
- Mix flour with hot water, then add cold water and knead until smooth.
- Rest dough for 30 minutes, covered.
- Divide dough into 4 portions and roll each thin.
- Brush with oil and sesame oil, sprinkle with salt and scallions.
- Roll into a log, coil into a spiral, flatten gently.
- Pan-fry over medium heat until crispy and golden on both sides.
- Drain briefly and serve hot.
Notes
Calories: 260 (13%)
Carbohydrates: 38g (14%)
Protein: 6g (12%)
Fat: 10g (15%)
Saturated Fat: 1.5g (8%)
Sodium: 380mg (17%)
Fiber: 2g (8%)
Sugar: 1g
6. RECIPE TIPS & SUBSTITUTIONS
- Resting the dough is key for flaky layers
- Use a cast iron or heavy skillet for best crispiness
- Dough can be made ahead and refrigerated for 24 hours
- Freeze uncooked pancakes for quick meals later
Diet-friendly swaps:
- Gluten-free flour blend for gluten-free version
- Use minimal oil and air-fry for lower calorie option
7. SERVING IDEAS
- Serve with black vinegar and soy sauce dipping sauce
- Pair with hot and sour soup or wonton soup
- Serve alongside dumplings or stir-fried vegetables
- Enjoy with chili oil for extra heat
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