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A close-up of crispy Chinese scallion pancakes with golden-brown edges.

Classic Crispy Chinese Scallion Pancakes (Cong You Bing)

These classic crispy Chinese scallion pancakes, also known as Cong You Bing, are a delightful savory snack with flaky layers and fragrant green onions. Perfect as an appetizer or side dish, they are surprisingly simple to make from scratch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 pancakes
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 cups all-purpose flour
  • ¾ cup boiling water (plus 1-2 tablespoons more if needed)
  • ¼ cup cold water
  • salt Pinch of
For the Filling/Seasoning:
  • ¼ cup finely chopped green onions (scallions), white and green parts
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon white pepper (or black pepper)
  • 2 tablespoons neutral oil (like vegetable, canola, or grapeseed) – plus more for frying

Equipment

  • Large bowl
  • Chopsticks or wooden spoon
  • Damp cloth or plastic wrap
  • Rolling pin
  • Large non-stick skillet or cast-iron pan

Method
 

Make the Dough
  1. Combine flour and salt in a large bowl, then gradually add boiling water and mix until shaggy. Add cold water, form a dough, and knead on a floured surface for 5-7 minutes until smooth and elastic.
  2. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes to ensure tenderness.
Prepare the Filling Paste
  1. While the dough rests, whisk together chopped green onions, 2 tablespoons flour, ½ teaspoon salt, ¼ teaspoon white pepper, and 2 tablespoons neutral oil in a small bowl until a thick paste forms. This paste will create the layers.
Shape the Pancakes
  1. Divide the dough into 4 equal pieces. Take one piece and roll it into a thin 8x12 inch rectangle on a lightly floured surface.
  2. Spread about a quarter of the scallion oil paste evenly over the entire surface of the rolled dough.
Create the Layers
  1. Roll the dough tightly into a log from one long edge, then coil the log into a spiral and tuck the end underneath.
  2. Gently flatten the coiled dough with your palm, then roll it into a 6-8 inch flat, round pancake with a rolling pin, being careful not to roll too thin. Repeat this process for the remaining dough pieces.
Cook the Pancakes
  1. Heat 1-2 tablespoons of oil in a large non-stick skillet or cast-iron pan over medium heat until shimmering. Place one or two pancakes in the pan without overcrowding it.
  2. Cook for 3-5 minutes per side, pressing gently with a spatula, until golden brown and crispy. Remove and place on a wire rack to keep crisp while cooking the rest.

Notes

The resting period for the dough is crucial for achieving a tender and flaky texture. When cooking, pressing down gently on the pancakes with a spatula helps ensure even browning and maximum crispiness.