Flaky Scallion Pancakes (Cong You Bing)

Name: Flaky Scallion Pancakes (Cong You Bing)
Prep time: 35 min
Cook time: 16 min
Total time: 51 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups (250 g) all-purpose flour, plus extra for dusting; ½ cup (120 ml) water, just boiled, still steaming; 2 tablespoons (30 ml) cold water, added as needed, 1 tablespoon at a time; ¼ teaspoon (1½ g) fine salt; 6 medium (90 g) scallions, white and green parts, thinly sliced, patted completely dry; 3 tablespoons (45 ml) toasted sesame oil; 1 teaspoon (6 g) fine salt, for sprinkling over the layers; 5 tablespoons (75 ml) neutral oil (such as canola or avocado), divided: 1 tablespoon to oil the dough and work surface, the rest for frying

From the MyKitchenBank Kitchen

Crisp, golden, deeply layered Chinese scallion pancakes made with a simple hot-water dough that stays tender and easy to roll. Sesame oil and scallions are rolled into the dough to create flaky layers, then the pancakes are pan-fried until shatteringly crisp outside and chewy within.

Prep: 35 min
Cook: 16 min
Wait: 1 hr
Total: 1 hr 51 min
Makes: 4 pancakes (8-inch / 20 cm), 4 servings

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the dough
2 cups (250 g) all-purpose flour, plus extra for dusting
½ cup (120 ml) water, just boiled, still steaming
2 tablespoons (30 ml) cold water, added as needed, 1 tablespoon at a time
¼ teaspoon (1.5 g) fine salt
For the filling
6 medium (90 g) scallions, white and green parts, thinly sliced, patted completely dry
3 tablespoons (45 ml) toasted sesame oil
1 teaspoon (6 g) fine salt, for sprinkling over the layers
For cooking
5 tablespoons (75 ml) neutral oil (such as canola or avocado), divided: 1 tablespoon to oil the dough and work surface, the rest for frying

Equipment (8)

Large mixing bowl
Chef's knife and cutting board
Rolling pin
Pastry brush or small spoon
12-inch (30 cm) non-stick or cast-iron skillet
Spatula
Kitchen scale (recommended)
Plastic wrap or clean damp towel

Steps

Before you start

Boil a kettle of water; you need about 1/2 cup (120 ml) of just-boiled water for the dough.
Plan for at least 1 hour of resting time for the dough; this is essential for easy rolling and layering.
Wash and thoroughly dry the scallions; wet scallions make the dough soggy and cause oil splatter.
Dust your work surface lightly with flour, but use oil (not extra flour) for rolling the coils so the layers stay separate.

1
Mix the dough
- Whisk 2 cups (250 g) flour and 1/4 teaspoon salt in a large bowl.
- Pour in the 1/2 cup (120 ml) just-boiled water while stirring with chopsticks or a fork until shaggy clumps form.
- Drizzle in cold water, 1 tablespoon at a time (up to 2 tablespoons), until the flour mostly comes together and no dry flour remains.
+ Show details− Hide details
Ready when: The mixture forms a rough, slightly sticky mass with no dry flour left in the bowl.
Tip: Pour the hot water in steadily while stirring so it is absorbed evenly; this gelatinizes some flour and makes the pancakes tender.
2
Knead until smooth
- Turn the dough onto a lightly floured surface and knead for 5 minutes.
- It will be warm and a bit tacky at first.
- Shape into a ball, place in the bowl, and cover tightly with plastic wrap.
+ Show details− Hide details
Ready when: The dough is smooth, soft like an earlobe, and springs back slowly when poked.
Tip: If it sticks to your hands, dust with only a pinch of flour; too much will make the pancakes tough.
3
Rest the dough
- Let the covered dough rest at room temperature for 45 to 60 minutes.
- This relaxes the gluten so it rolls out thin without snapping back.
+ Show details− Hide details
Ready when: The dough feels softer and stretches easily when gently pulled.
Tip: Keep it well covered; a dry skin on the surface causes cracks when rolling.
4
Divide the dough
- Turn the rested dough onto a lightly floured surface and cut it into 4 equal pieces (about 100 g each).
- Cover the pieces with a damp towel.
- Mix the 3 tablespoons sesame oil with 1 tablespoon neutral oil in a small bowl for brushing.
+ Show details− Hide details
Ready when: Four evenly sized, smooth pieces, each about 100 g.
Tip: Weigh the pieces so the pancakes cook at the same rate.
5
Roll out and fill
- Working with one piece at a time, roll it on a lightly oiled surface into a very thin rectangle about 8 x 12 inches (20 x 30 cm); you should almost see the counter through it.
- Brush the surface with about 2 teaspoons of the oil mixture, sprinkle with 1/4 teaspoon salt, and scatter one quarter of the scallions (about 22 g) evenly over the dough, leaving a 1/2-inch (1 cm) border along one long edge.
+ Show details− Hide details
Ready when: The dough is paper-thin, evenly coated with oil, and speckled with scallions.
Tip: If the dough springs back while rolling, cover it and rest 5 minutes before continuing.
6
Roll into a coil
- Starting from the long edge opposite the clean border, roll the dough up tightly into a long rope, pinching the seam closed.
- Hold one end and coil the rope into a snail shape, tucking the outer end underneath.
- Cover and repeat with the remaining pieces.
+ Show details− Hide details
Ready when: Each piece is a tight, flat spiral with the scallions mostly enclosed.
Tip: A tight roll creates more distinct layers; loose rolling gives a bready pancake.
7
Rest the coils
- Let the coils rest, covered, for 15 minutes so they relax before the final roll.
- If you have time, 30 minutes is even better.
+ Show details− Hide details
Ready when: The coils feel soft and no longer spring back when pressed.
8
Flatten the pancakes
- Press one coil flat with your palm, then gently roll it into an 8-inch (20 cm) round about 1/4 inch (6 mm) thick, rolling from the center outward with light pressure.
- Dust with flour only if sticking.
- Repeat with the others, stacking them between pieces of parchment.
+ Show details− Hide details
Ready when: Round, even discs with spiral layers visible through the surface and scallions staying inside.
Tip: Roll gently; heavy pressure squeezes out the scallions and merges the layers.
9
Fry first side
- Heat 1 tablespoon neutral oil in a 12-inch (30 cm) skillet over medium heat for 1 minute until shimmering.
- Add one pancake and cook 3 minutes, without moving it, until the underside is deep golden with brown spots.
+ Show details− Hide details
Ready when: Underside is deep golden brown with crisp, blistered spots.
Tip: If the oil smokes, reduce the heat; the pancake should sizzle gently, not burn.
10
Flip and finish
- Flip the pancake and cook another 2 to 3 minutes until golden on the second side.
- Add a teaspoon of oil at the edge if the pan is dry.
- Then, using two spatulas or your hands wearing a towel, push the edges toward the center a few times to fluff and separate the layers.
- Transfer to a rack and repeat with the remaining pancakes, wiping the pan and adding 1 tablespoon oil each time.
+ Show details− Hide details
Ready when: Both sides are golden and crisp, and the layers puff and separate when scrunched.
Tip: Cooking on a wire rack (not a plate) keeps the bottoms crisp.
11
Rest and serve
- Let the pancakes cool for 2 minutes on the rack so the crust sets, then cut into wedges and serve hot.
+ Show details− Hide details
Ready when: The surface crackles when pressed.

Good to know

Tips

Use just-boiled water; lukewarm water yields a stiffer dough that is harder to roll thin.
Roll the dough as thin as you can in step 5; thinner sheets create more layers.
Dry the scallions completely to prevent a soggy filling and tearing.
Serve with a dipping sauce of 2 tablespoons soy sauce, 1 tablespoon black vinegar, and a few drops of chili oil.

Make ahead

Shape the pancakes through step 8, stack them between sheets of parchment, wrap tightly, and refrigerate up to 24 hours or freeze up to 2 months. Cook from the fridge or straight from frozen (add 1 to 2 minutes per side).

Storage & reheating

Cooked pancakes keep at room temperature for up to 2 hours, refrigerated in an airtight container for up to 3 days, and frozen for up to 2 months. Reheat in a dry skillet over medium heat for 2 to 3 minutes per side, or in a 375°F (190°C) oven for 8 minutes, until crisp.

Substitutions

neutral oil (such as canola or avocado) → lard or rendered pork fat. Gives a richer, more traditional flavor and extra-flaky layers.
toasted sesame oil → extra neutral oil plus 1/2 teaspoon five-spice powder. Removes the sesame flavor; the five-spice adds aroma.
scallions → chives or finely sliced garlic chives. Similar flavor; use the same weight, patted dry.
all-purpose flour → bread flour. Makes a chewier pancake; you may need 1 extra tablespoon of cold water.