Scallion Pancakes (Cong You Bing)

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Servings: 4 large pancakes (Serves 4)

Country of Origin

China (Northern Style)

Description

A beloved street food staple and restaurant appetizer. This is a savory unleavened flatbread dough that is rolled out, layered with fragrant toasted sesame oil and a mountain of finely minced green scallions, coiled into a spiral, and pan-fried until beautifully laminated, flaky, and golden-crisp.

Presentation & How It's Eaten

Cut into triangular wedges like a pizza and served hot on a bamboo basket. It is eaten warm with your fingers, frequently dipped into a side bowl of soy-vinegar dipping sauce.

Ingredients

• 2 cups all-purpose flour

• 3/4 cup hot water (just under boiling)

• 1.5 cups fresh scallions (green parts only, very finely minced)

• 3 tbsp toasted sesame oil

• 1 tsp fine salt

• 4-5 tbsp vegetable oil (for pan-frying)

Optional Soy-Dip:

• 2 tbsp light soy sauce

• 1 tbsp Chinese black vinegar

• 1/2 tsp sugar

Step-by-Step Directions

1. Make Dough: Place the flour in a large bowl. Slowly pour in the hot water while stirring continuously with chopsticks until a shaggy dough forms. Knead with your hands for 5 minutes until smooth and elastic. Cover with a damp towel and rest for 20 minutes.

2. Divide: Punch the rested dough down and divide it evenly into 4 equal dough balls.

3. Roll and Oil: Take one dough ball and roll it out with a rolling pin on a lightly floured surface until it forms a very thin rectangle. Brush a light layer of toasted sesame oil completely across the surface and sprinkle with a pinch of salt.

4. Layer Scallions: Scatter a quarter of the finely minced scallions evenly over the oiled dough surface.

5. The Spiral Coil: Roll the dough up tightly starting from the long edge, creating a long rope. Next, twist that rope from one end to the other into a tight, circular snail-like spiral shape, tucking the end underneath. Flatten it firmly with your palm, then use the rolling pin to roll it back out into a 7-inch round pancake. Repeat for all pieces.

6. Pan-Fry: Heat 1.5 tablespoons of vegetable oil in a flat skillet over medium heat. Fry one pancake for about 3 minutes until the bottom turns deeply golden-brown and crispy. Flip and fry the other side for 2–3 minutes, using your spatula to press down occasionally to separate the flaky internal layers. Repeat for the rest and cut into wedges.

Cooking Tips

• The "Fluffing" Method: While frying the pancake in the pan, use two spatulas to gently squeeze or clap the sides of the pancake inward toward the center. This releases the internal steam and shatters the internal layers, making the final flatbread exponentially flakier.

Nutrition Facts

(Estimated per serving)

• Calories: ~310 kcal

• Total Fat: 13g

• Saturated Fat: 1.8g

• Cholesterol: 0mg

• Sodium: ~580mg

• Total Carbohydrates: 42g

• Dietary Fiber: 2g

• Sugars: 0.5g

• Protein: 6g