Chinese Sao Bing (Layered Scallion Pancake)

Name: Chinese Sao Bing (Layered Scallion Pancake)
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups (250 g) all-purpose flour; ½ tsp (3 g) salt; ¾ cup (180 ml) room-temperature water; 2 tbsp (30 ml) vegetable oil; 3 tbsp (45 ml) sesame oil (toasted); 6 oz (170 g) scallions, white and light green parts chopped into ¼-inch pieces; ¾ tsp (4½ g) salt; 4 tbsp (60 ml) vegetable oil for pan-frying

From the MyKitchenBank Kitchen

A crispy, golden Chinese scallion pancake with delicate layers that shatter when you break them apart. Sao bing is made by rolling dough with a filling of oil, salt, and fresh scallions, then pan-frying until the exterior is deeply browned and crunchy while the interior remains soft and tender. Serve warm as a breakfast item, snack, or side dish.

Prep: 25 min
Cook: 16 min
Wait: 1 hr
Total: 1 hr 41 min
Makes: 4 pancakes

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Steps

Before you start

Have all ingredients measured and ready—the dough comes together quickly and needs minimal hands-on time
Use room-temperature water so the dough is easier to work with
Arrange your work surface for rolling and shaping the dough
Have a small brush or spoon for spreading oil between layers

1
Mix and rest dough
- In a large mixing bowl, whisk together flour and ½ tsp salt.
- Make a well in the center and pour in room-temperature water.
- Using a fork or your fingers, gradually incorporate flour into the water until a shaggy dough forms.
- Knead by hand for 2–3 minutes until the dough is smooth and elastic; add 1–2 tbsp more water if too dry.
- Form into a ball, cover with a damp towel or plastic wrap, and let rest at room temperature for 45–60 minutes.
- The dough should be soft and relaxed, making it easier to roll thin.
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Ready when: Dough is smooth and soft, no longer sticky
Tip: Do not skip the resting period—it makes rolling much easier and creates better layers.
2
Prepare filling mix
- While the dough rests, combine sesame oil, vegetable oil (the 2 tbsp), and salt (0.75 tsp) in a small bowl.
- Stir well until salt dissolves slightly.
- Set aside.
- Chop the scallions into ¼-inch pieces and measure out 1 cup (about 170 g).
- Set aside.
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Ready when: Oil and salt mixture is uniform
Tip: Chop scallions right before filling the dough so they stay fresh and bright.
3
Divide dough into four portions
- Once the dough has rested, gently flatten it on a lightly floured work surface.
- Cut into four equal portions and roll each piece into a smooth ball.
- Cover the balls with a damp towel while you work with one at a time.
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Ready when: Four equal balls, no cracks on surface
Tip: Keep unused dough covered so it doesn't dry out while you roll and fill.
4
Roll out first dough round
- Take one dough ball and place it on a lightly floured surface.
- Using a rolling pin, roll it into a thin 8–9 inch (20–23 cm) round, about ⅛ inch (3 mm) thick.
- The dough should be thin enough to see light through it in places but still sturdy enough to handle.
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Ready when: Round is thin and even, pliable but not torn
Tip: If dough resists rolling, let it rest for 1–2 minutes under the towel before continuing.
5
Spread oil and scallion filling
- Brush or spread about 1½ tbsp of the oil mixture over the entire surface of the rolled dough, leaving a small ½-inch (1 cm) border.
- Sprinkle about ¼ cup (roughly 40 g) of chopped scallions evenly over the oiled surface.
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Ready when: Oil and scallions cover the round evenly
Tip: Don't oversaturate; excess oil will leak out during cooking and make the pancake greasy.
6
Roll and coil the pancake
- Starting at one edge, tightly roll the dough into a long rope, like a cinnamon roll.
- Once fully rolled, coil the rope tightly into a spiral and tuck the end underneath.
- Gently press the coiled round to flatten it slightly into a disc about ¼ inch (6 mm) thick.
- Repeat this process with the remaining three dough balls.
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Ready when: Coil is flat and compact, about 4 inches (10 cm) across
Tip: Coil tightly so the layers stay defined during cooking; loose coils will merge together.
7
Pan-fry the first pancake
- Heat 1 tbsp of cooking oil in a 9-inch (23 cm) non-stick or cast iron skillet over medium-high heat until shimmering (about 1 minute).
- Carefully place one coiled pancake in the center of the pan.
- Fry for 3–4 minutes on the first side, until the bottom is deep golden brown with some light charring in spots.
- Flip gently using tongs or a wide spatula.
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Ready when: Bottom is deep golden brown with light charred spots, crispy
Tip: Use medium-high heat to brown the exterior while keeping the interior tender; too low and it will be pale and oily.
8
Fry the second side
- Fry the flipped pancake for another 3–4 minutes on the second side until it achieves the same deep golden-brown color.
- The pancake should be crispy and sound hollow when tapped.
- Transfer to a cutting board and lightly press with the back of a spatula to help release steam.
- Let rest for 1–2 minutes.
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Ready when: Both sides are deep golden brown, pancake sounds hollow when tapped
Tip: If the bottom is browning too fast, lower heat to medium; the pancake needs time for the interior to cook through.
9
Break into pieces and serve
- Using your hands or two forks, gently break the warm pancake into irregular pieces about 2–3 inches (5–7 cm) across.
- This reveals the crispy, flaky layers.
- Place on a plate and serve warm while the exterior is still crunchy.
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Ready when: Pieces are broken apart and layers are visible
Tip: Breaking the pancake by hand rather than cutting with a knife helps preserve the flaky layers.
10
Repeat with remaining pancakes
- Repeat steps 7–8 with the remaining three coiled pancakes, using about 1 tbsp of cooking oil for each one.
- Fry in the same pan, allowing 1–2 minutes between pancakes for the pan to reheat to medium-high.
- Serve all pancakes warm from the pan, either together on one platter or individually.
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Ready when: All four pancakes are golden brown and broken into pieces
Tip: If the first pancakes cool down too much before serving, you can lightly warm them in the pan or a 300°F (150°C) oven for 2–3 minutes.

Good to know

Tips

Do not skip the 45–60 minute dough rest; it relaxes the gluten so the dough rolls thin without tearing and springs back. This rest is essential for developing the flaky layers.
Coil the dough tightly after rolling and filling; loose coils will merge during cooking instead of creating distinct, crispy layers.
Use medium-high heat to achieve a deeply browned, crunchy exterior without burning; medium-low heat will cook the pancake but leave it pale and oily.
Break the pancake by hand into irregular pieces rather than slicing with a knife—this showcases the beautiful, shattered layers inside and provides better texture.

Make ahead

Dough can be made 1 day ahead, wrapped tightly in plastic, and refrigerated. Bring to room temperature for 10–15 minutes before rolling and filling. Coiled, unfilled pancakes can be refrigerated for up to 2 hours before frying; add 1–2 minutes to the cooking time if cooking from cold.

Storage & reheating

Best served immediately while warm and crispy. Leftovers store in an airtight container at room temperature for up to 2 hours or in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 5–8 minutes until warm and crispy again, or briefly in a skillet over medium-low heat for 1–2 minutes per side.

Substitutions

sesame oil (toasted) → infused oil (chili oil, garlic-infused oil, or herb oil). Use the same amount. Sesame oil provides the traditional nutty flavor, but other infused oils add a different profile while maintaining the crispy texture.
scallions → fresh cilantro, chopped fresh dill, or sliced Chinese chives. Use the same amount. Scallions are traditional, but these alternatives provide different fresh, aromatic notes.
all-purpose flour → bread flour (use same weight, reduce water by 1–2 tbsp). Bread flour creates even crisper, more structurally defined layers due to higher protein content.
vegetable oil for pan-frying → lard or rendered duck fat. Either will create exceptionally crispy layers with a richer flavor. Use the same amount.