Crispy Chinese Scallion Pancakes (Cong You Bing)
Golden, flaky layers of dough streaked with bright scallions, these crispy pancakes are a delight as a snack, appetizer, or side dish.
Ingredients
For the Base
- 2 cups all-purpose flour For a lighter pancake, try half all-purpose and half bread flour.
- 3/4 cup boiling water This helps to make the dough pliable.
For the Filling
- 5–6 pieces green onions, finely chopped Use fresh scallions for best flavor.
- Salt, to taste Use sea salt or kosher salt.
- Oil, for frying (plus oil for brushing the dough) Use a neutral oil with a high smoke point.
To Serve (optional)
- Dipping sauce (soy sauce mixed with rice vinegar and sugar) Serve warm and sliced into wedges.
Instructions
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.
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.
Add oil, salt, and scallions
- Brush oil over each circle of dough.
- Sprinkle salt to taste across the surface.
- Evenly scatter the finely chopped green onions on each circle.
Roll and coil
- Roll each circle into a log, sealing the seam.
- Coil the log into a spiral shape.
- Flatten each spiral gently with your hand, then roll out each into a 5–6 inch pancake.
Fry the pancakes
- Heat oil in a skillet over medium heat.
- Fry each pancake for 3–4 minutes per side until golden brown and crispy.
Drain and serve
- Remove pancakes from the skillet and drain on paper towels briefly.
- Slice into wedges and serve hot.
Notes
For best results, use fresh scallions, and adjust salt lightly after frying. Keep pancakes warm if finishing a batch.