Crispy Chinese scallion pancakes (Cong You Bing) are golden, flaky layers of dough streaked with bright, oniony scallions. Each bite gives a crisp outside and chewy, layered inside with a savory, slightly salty flavor. This recipe is simple: a few pantry ingredients, a brief rest for the dough, then a fast pan-fry to finish. It’s perfect for a quick snack, a shareable appetizer, or a simple side for weeknight dinners. For another easy pan-fried option that pairs well with these pancakes, try my crispy honey garlic tofu recipe. These pancakes cook fast and impress guests with minimal effort.

Why You’ll Love This Crispy Chinese Scallion Pancakes (Cong You Bing)

Simple pantry ingredients: flour, boiling water, scallions, salt, and oil.
Fast to make once the dough rests — about 30 minutes hands-off rest time.
Crispy exterior with layered, chewy interior for a satisfying texture contrast.
Flexible: makes 4 pancakes to share or keep for multiple meals.
Low-cost and great for using up extra scallions or green onions.
Works as snack, appetizer, side dish, or light meal with dipping sauce.

What Is Crispy Chinese Scallion Pancakes (Cong You Bing)?

Crispy Chinese scallion pancakes, or Cong You Bing, are a savory, pan-fried flatbread made from a simple wheat dough and plenty of chopped scallions. They taste savory and mildly oniony, with layers that flake apart when you bite into them. The cooking method is straightforward: make a quick dough with boiling water, rest it, roll and layer with oil and scallions, shape into spirals, and pan-fry until golden and crisp. The vibe is comfort food — great for weeknights, brunch, or as a party snack. They are shareable, casual, and pair well with dipping sauces for extra tang.

Ingredients for Crispy Chinese Scallion Pancakes (Cong You Bing)

For the Base

2 cups all-purpose flour
3/4 cup boiling water

For the Filling

5–6 green onions, finely chopped
Salt, to taste
Oil, for frying (plus oil for brushing the dough)

To Serve (optional)

Slice into wedges and serve hot

Ingredient Notes (Substitutions, Healthy Swaps)

Flour: All-purpose flour gives the best texture for layers. For a slightly lighter pancake, try half all-purpose and half bread flour (optional). Whole wheat will make pancakes denser and is not recommended if you want classic flakiness.
Boiling water: This is important because it partially cooks the flour and makes the dough pliable without needing much kneading.
Green onions: Use fresh scallions; the white and light green parts give more flavor. If you only have regular onions, finely mince and use sparingly — it will change texture and flavor.
Salt: Keep it simple. You can use sea salt or kosher salt. Add lightly while layering, and more at the table if needed.
Oil: Use a neutral oil with a high smoke point for frying (vegetable, canola, or peanut oil). Sesame oil is flavorful but use only a small amount in the dough or brushing if you want a sesame note — optional.

Step-by-Step Instructions

Step 1 – Make the dough

In a mixing bowl, add 2 cups all-purpose flour.
Pour 3/4 cup boiling water over the flour while stirring with a fork or chopstick until a shaggy dough forms.
Knead briefly on a lightly floured surface until smooth, about 2–3 minutes.
Cover and let rest for 30 minutes.
Visual cue: The dough will be smooth and elastic after kneading and feel slightly tacky but not sticky.

Step 2 – Divide and roll

Divide the dough into 4 equal portions.
Roll each portion into a thin circle about 6–8 inches wide on a lightly floured surface.

Step 3 – Add oil, salt, and scallions

Brush oil over each circle of dough.
Sprinkle salt to taste across the surface.
Evenly scatter the 5–6 finely chopped green onions on each circle.

Step 4 – Roll and coil

Roll each circle into a log, sealing the seam.
Coil the log into a spiral shape (like a snail).
Flatten each spiral gently with your hand, then roll out each into a 5–6 inch pancake.

Step 5 – Fry the pancakes

Heat oil in a skillet over medium heat (enough to coat the bottom).
Fry each pancake 3–4 minutes per side until golden brown and crispy.
Pro cue: Adjust heat if the pancake browns too fast — you want a steady sizzle, not smoke; medium heat gives the best crisp without burning.

Step 6 – Drain and serve

Remove pancakes from the skillet and drain on paper towels briefly.
Slice into wedges and serve hot.

Pro Tips for Success

Use boiling water to make the dough pliable and quick to form layers.
Rest the dough for at least 30 minutes to relax gluten — this makes rolling easier.
Roll thin but not paper-thin; aim for a 6–8 inch circle before rolling so layers form well when coiled.
Brush oil evenly before adding scallions to encourage separation of layers.
Keep heat at medium for frying so the pancakes cook through and crisp without burning.
Don’t overcrowd the skillet; cook one or two at a time to keep oil temperature steady.
Press gently with the spatula while frying for even contact and browning.
Serve immediately for best crispness; pancakes soften as they cool.

Flavor Variations

Optional: Sesame aroma — add a teaspoon of toasted sesame oil brushed lightly on the dough before adding scallions.
Optional: Garlic boost — mix 1/2 teaspoon finely minced garlic with the scallions for extra flavor.
Optional: Spicy kick — sprinkle a pinch of chili flakes or finely chopped fresh chili with the scallions.
Optional: Herb mix — add finely chopped cilantro or chives with the scallions for a different herbal note.
Optional: Cheese twist — sprinkle a light layer of grated hard cheese over the scallions before rolling for a fusion version.

Serving Suggestions

Serve with a simple dipping sauce: soy sauce mixed with a splash of rice vinegar and a pinch of sugar (optional).
Pair with soups or noodle dishes as a crunchy side.
Offer as an appetizer with small dipping bowls for guests.
Serve alongside a light salad for a balanced meal.
Include in a brunch spread with pickled vegetables and tea.

Make-Ahead, Storage & Reheating

Make-ahead: You can make the dough and refrigerate it, wrapped, for up to 24 hours before rolling and frying. Let it come to room temperature before shaping.
Par-cook option: Fry pancakes until just golden but not fully crisp, let cool, then refrigerate and finish frying before serving.
Storage: Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a hot skillet with a small amount of oil over medium heat for 1–2 minutes per side to restore crispness. Avoid microwaving if you want to keep them crispy.
Texture note: Refrigerated pancakes soften; reheating in a dry pan or skillet with a bit of oil helps bring back crisp edges.

Storage and Freezing Instructions

Freezing prepared pancakes is possible but affects texture: wrap cooled pancakes individually in plastic wrap and freeze in a sealed bag for up to 1 month.
To reheat from frozen: thaw in the refrigerator overnight, then re-crisp in a hot skillet with oil for a few minutes per side.
If you prefer best texture, freeze the coiled logs instead of the cooked pancakes, then thaw and roll out and fry when ready.
If you choose not to freeze, refrigerate cooked pancakes up to 3 days and reheat in a skillet for best results.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~250 kcal | 6 g | 34 g | 9 g | 1.5 g | 350 mg

Estimates vary by brands and portions.

FAQ About Crispy Chinese Scallion Pancakes (Cong You Bing)

Q: Why is my dough too sticky after adding boiling water?
A: You may have added slightly too much water. Add a little extra flour when kneading until it feels smooth and slightly tacky but manageable.

Q: Why are my pancakes flat and not layered?
A: Not brushing enough oil and not rolling into a log and coil properly will reduce layers. Be sure to brush oil and roll the dough into a tight log before coiling.

Q: How can I get extra crisp on the outside?
A: Use medium heat and enough oil to coat the pan. Re-press with a spatula while frying and finish with 30–60 seconds on slightly higher heat if needed.

Q: Can I use frozen scallions?
A: Fresh scallions give the best texture and flavor. Frozen scallions release water and make the pancake slightly soggy — use fresh where possible.

Q: My pancake is doughy inside after frying. What went wrong?
A: The pan was likely too hot, browning the outside too quickly. Lower the heat to medium and fry longer for even cooking.

Q: Can I make this gluten-free?
A: This recipe relies on gluten for layered texture. Gluten-free flours will change structure; you can try a tested gluten-free flatbread recipe instead.

Notes

Let the dough rest; a short rest makes shaping much easier.
Finely chop scallions uniformly for even flavor in each bite.
Use a non-stick or well-seasoned skillet for easier flipping.
Keep pancakes warm in a low oven (200°F / 95°C) on a rack while you finish the batch.
Taste and adjust salt lightly after frying if needed.

Troubleshooting

Problem: Pancakes too oily.
Fix: Reduce oil in the pan and use just enough to coat the surface; drain on paper towels after frying.
Problem: Pancakes stuck to pan.
Fix: Preheat the pan properly and use a non-stick skillet or add a touch more oil before adding the pancake.
Problem: Pancakes not flaky.
Fix: Ensure you brushed oil between layers and rolled into a log and coil to create layers.
Problem: Burned exterior, raw interior.
Fix: Lower the heat and cook longer; medium heat ensures even cooking.
Problem: Scallions burn and become bitter.
Fix: Spread scallions evenly and do not press too hard into the dough; maintain medium heat when frying.

Final Thoughts

This scallion pancake recipe is reliable, quick, and hugely satisfying. With just a handful of ingredients, you get crispy, layered pancakes that work for snacks, sides, or a casual meal. Follow the simple steps, keep the heat steady, and you’ll have a batch of warm, flaky pancakes to enjoy.

Conclusion

For a deeper look at classic scallion pancake techniques and variations, see this helpful guide on Scallion pancakes (Cong You Bing, 葱油饼) – Red House Spice.