Classic Chinese Scallion Pancakes (Cong You Bing)
Crispy, flaky, and savory Chinese scallion pancakes made with a hot water dough. The secret to their incredible texture is the technique of rolling, coiling, and flattening the dough to create magnificent, pull-apart layers. Served with a quick soy-ginger dipping sauce.
Equipment
- Large mixing bowl
- Rolling pin
- Pastry brush
- Large cast-iron skillet or heavy-bottomed frying pan
- Spatula
- Small bowl for sauce
Ingredients
Dough
- 2.5 cups All-purpose flour — Plus extra for dusting
- 0.75 cup Boiling water — Must be rapidly boiling
- 0.25 cup Cold water
- 0.5 teaspoon Fine sea salt
Filling & Frying
- 2 bunches Scallions (green onions) — Finely chopped, both white and green parts
- 0.25 cup Neutral oil (like canola or avocado) — For making the roux layer and for pan-frying
- 2 tablespoons Toasted sesame oil
- 3 tablespoons All-purpose flour — For the oil roux
- 1 teaspoon Fine sea salt — For sprinkling inside the layers
Soy-Ginger Dipping Sauce
- 3 tablespoons Soy sauce — Use tamari if gluten-free
- 1 tablespoon Rice vinegar — Black vinegar is also excellent here
- 1 teaspoon Fresh ginger — Finely grated
- 0.5 teaspoon Sugar
- 1 teaspoon Chili oil (optional) — Adjust to taste
- 1 tablespoon Scallion greens — Thinly sliced
Dough
| 2.5 cups | All-purpose flour | Plus extra for dusting |
| 0.75 cup | Boiling water | Must be rapidly boiling |
| 0.25 cup | Cold water | |
| 0.5 teaspoon | Fine sea salt |
Filling & Frying
| 2 bunches | Scallions (green onions) | Finely chopped, both white and green parts |
| 0.25 cup | Neutral oil (like canola or avocado) | For making the roux layer and for pan-frying |
| 2 tablespoons | Toasted sesame oil | |
| 3 tablespoons | All-purpose flour | For the oil roux |
| 1 teaspoon | Fine sea salt | For sprinkling inside the layers |
Soy-Ginger Dipping Sauce
| 3 tablespoons | Soy sauce | Use tamari if gluten-free |
| 1 tablespoon | Rice vinegar | Black vinegar is also excellent here |
| 1 teaspoon | Fresh ginger | Finely grated |
| 0.5 teaspoon | Sugar | |
| 1 teaspoon | Chili oil (opt.) | Adjust to taste |
| 1 tablespoon | Scallion greens | Thinly sliced |
Instructions
-
In a large bowl, whisk together the 2.5 cups of flour and 1/2 teaspoon of salt. Make a well in the center and pour in the boiling water. Use a wooden spoon or chopsticks to quickly mix until a shaggy dough begins to form. The hot water tenderizes the gluten, making the pancakes chewy but not tough.
~5 minBoil the water right before pouring; it needs to be very hot to partially cook the flour. -
Add the cold water to the bowl and continue to mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and let rest at room temperature for at least 1 hour.
~65 minResting the dough is critical. It relaxes the gluten so you can roll it out very thin without it springing back. -
While the dough rests, prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, sugar, chili oil, and sliced scallions. Set aside. In another small bowl, mix the 3 tablespoons of flour, sesame oil, and 2 tablespoons of neutral oil to create a thin, savory paste (roux). This will ensure distinct, flaky layers.
~5 min -
After the dough has rested, divide it into 4 equal pieces. Keep the pieces you aren't working with covered. On a lightly oiled surface, roll one piece of dough into a very thin rectangle, about 10x8 inches. It should be almost translucent.
~5 minUsing oil instead of flour to roll out the dough prevents it from drying out and helps the layers stick properly. -
Brush a thin layer of the oil-flour roux over the entire surface of the rolled-out dough. Sprinkle evenly with about 1/4 teaspoon of salt and a generous handful of chopped scallions.
~2 min -
Starting from the long edge, tightly roll the dough up into a long thin cylinder (like a cigar). Then, take one end of the cylinder and coil it inward to form a spiral (like a snail shell). Tuck the loose end underneath the coil to seal it. Gently press the coil down with your palm to flatten it slightly. Repeat with the remaining three pieces of dough.
~10 minRolling the dough tightly ensures more distinct, numerous layers. -
Cover the coiled dough pieces and let them rest for another 15 minutes. This second rest makes them easier to roll out flat.
~15 min -
Take one rested coil and use your rolling pin to gently flatten it into a pancake about 1/4-inch thick (about 7-8 inches in diameter). Do this gently so you don't burst the layers or push all the scallions out.
~5 min -
Heat 1-2 tablespoons of neutral oil in a large skillet over medium-high heat until shimmering. Place one pancake in the skillet. Cook for 2 to 3 minutes until the bottom is golden brown and crispy. Flip and cook the other side for another 2 to 3 minutes.
~6 minWhile cooking the second side, use two spatulas or tongs to gently squeeze the edges of the pancake towards the center a few times. This 'fluffs' the pancake and separates the internal layers. -
Remove the pancake to a paper-towel-lined plate. Repeat frying with the remaining pancakes, adding more oil to the pan as needed. Cut the pancakes into wedges and serve immediately with the soy-ginger dipping sauce.
~12 min
Tips & Storage
- Do not skip the resting times. The hot water dough must relax in order to be rolled thin enough to create good layers.
- Make sure your scallions are thoroughly dry after washing. Excess moisture will make the inside of the pancake gummy instead of flaky.
- For extra crunch, you can add a pinch of toasted sesame seeds to the filling before rolling.
- The oil-flour roux is a traditional bakery trick. The flour in the oil prevents the layers from fusing back together when you roll the coil flat.
- Storage: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat or in a toaster oven to restore crispness. Uncooked, flattened pancakes can be frozen between layers of parchment paper for up to 2 months; fry directly from frozen, adding an extra minute or two to the cooking time.