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A golden, crispy scallion pancake held up by chopsticks, showing the perfect spiral swirl layers and green scallions.

Easy Scallion Pancakes (Cong You Bing)

Crispy, flaky, and layered Chinese scallion pancakes. Made with a warm water dough and a simple oil roux for the ultimate savory snack
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Prep Time 30 minutes
Cook Time 15 minutes
40 minutes
Total Time 1 hour 25 minutes
Servings: 3 large pancakes
Ingredients Method Notes

Ingredients
  

  • 600 g all-purpose flour
  • 5 g salt
  • 350 g warm water about 65°C / 149°F
  • 2-3 stalks bunch scallions finely chopped

Method
 

  1. Make the dough: In a large bowl, mix 600g flour and 5g salt. Add 350g warm water (65°C) and stir until it forms large flakes. Knead roughly until no dry flour remains.
  2. Rest and knead: Cover and rest for 10 minutes. Knead again until smooth. Flatten the dough, sprinkle with chopped scallions, and knead until evenly distributed.
  3. Divide and rest: Divide into 3 equal pieces. Grease a plate. Shape each piece into a ball, flatten slightly, and place on the plate. Spray both sides with oil, cover, and rest for at least 30 minutes.
  4. Make the oil roux: Mix 3 tbsp flour and 1 tsp Sichuan peppercorn salt. Pour in cooked oil gradually, stirring until it reaches a runny, yogurt-like consistency.
    Pouring warm oil into a flour and pepper salt mixture to make a runny, yogurt-like oil roux for Chinese scallion pancakes.
  5. Shape the pancake: Take one rested dough ball. Roll it out into a long rectangle. Spread 2 spoonfuls of the oil roux evenly.
  6. Fold and roll: Fold the dough like a fan or accordion. Press out air. Stretch the dough gently, then roll it up from one end like a snail. Tuck the tail underneath. Let it rest for 10 minutes.
    Hands folding scallion pancake dough into a long strip resembling an accordion, then gently stretching it out to prepare for rolling into a spiral
  7. Tucking the tail of a coiled scallion pancake dough underneath to seal the layers and keep the oil roux inside.
  8. Roll flat: Flatten the snail shape gently. Roll it out from the center outwards, pushing up, down, left, and right.
  9. Pan-fry: Heat a pan over medium heat (approx. 180°C). Roll the pancake onto your rolling pin and gently lay it into the pan. Cover with a lid and cook for 1 minute.
    Transferring a scallion pancake into a hot pan using a rolling pin to safely lay it flat without burning hands.
  10. Flip and finish: Flip the pancake, spray a layer of cooked oil on top, cover again, and cook until both sides are golden brown and crispy.

Notes

- Warm water (65°C) is key to making the dough tender.
- Don't skip the rest time: 30 minutes for the dough and 10 minutes after shaping.
- Rolling from the center out ensures even layers.
- Always use "cooked oil" (heated and cooled) for the best flavor.