Crispy Chinese Scallion Pancakes (Cong You Bing) Recipe
Crispy Chinese Scallion Pancakes (Cong You Bing) are a savory, flaky, and golden fried flatbread filled with fresh scallions. These traditional Chinese street-style pancakes offer a delightful combination of crispy exterior and chewy interior, perfect as an appetizer, snack, or side dish.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water (adjust as needed)
- 1/2 teaspoon salt
Filling
- 4–5 scallions (green onions), finely chopped
- 3 tablespoons vegetable oil (for dough and frying)
- Additional oil for pan-frying
Instructions
- Prepare the dough: In a mixing bowl, combine the flour and salt. Slowly pour in the boiling water while stirring with a spoon or chopsticks until the mixture forms clumps. Add the cold water gradually and knead until a smooth, elastic dough forms. Cover and let it rest for 30 minutes.
- Roll out the dough: Divide the rested dough into 4 equal portions. Take one portion and roll it into a thin circle with a rolling pin on a floured surface.
- Add scallions: Brush a thin layer of vegetable oil evenly over the rolled dough. Sprinkle a generous layer of chopped scallions over the surface.
- Shape the pancake: Roll up the dough sheet into a log, sealing the edges slightly. Then coil the log into a round spiral. Press down gently and roll it out again into a flat circle about 6-8 inches in diameter.
- Pan-fry the pancake: Heat a skillet over medium heat and add about 1 tablespoon of oil. Place the rolled pancake in the pan and cook for 2-3 minutes on each side, or until the pancake is golden brown and crispy. Adjust heat as needed to avoid burning and ensure even cooking.
- Serve: Remove the pancake from the pan and drain excess oil with a paper towel. Cut into wedges and serve hot with soy sauce or your favorite dipping sauce.
- Repeat: Repeat the rolling and frying process for the remaining dough portions.
Notes
- Use hot boiling water to help develop a tender dough texture.
- Adjust water quantity as needed to achieve a smooth, non-sticky dough.
- You can add more scallions for a stronger flavor.
- For extra crispiness, cook longer at slightly lower heat after golden color appears.
- Scallion pancakes are best enjoyed fresh and hot.
Keywords: Chinese scallion pancakes, Cong You Bing, crispy scallion pancakes, Chinese appetizer, pan-fried pancakes
