Method

  1. Mix and rest the dough

    Mix and rest the dough during preparation

    Place 300 g of all-purpose flour in a heatproof bowl and stir in 3 g of kosher salt for dough. Pour in 180 ml of boiling water in a thin stream while stirring with chopsticks or a sturdy spoon. Add 30 ml of cool water and mix until shaggy. When the dough is cool enough to handle, knead for 4 to 5 minutes until cohesive; it may still look slightly rough. Cover the bowl and let the dough rest for 20 minutes.

    00:04:00
    00:20:00

  2. Prepare the scallions, oil, and dipping sauce

    While the dough rests, trim 100 g of scallions, then halve any thick stalks lengthwise and slice them into small pieces. Stir 30 ml of neutral oil for layers and 10 ml of toasted sesame oil together in one bowl. In a second bowl, whisk 30 ml of light soy sauce, 30 ml of unseasoned rice vinegar, and 4 g of granulated sugar until the sugar dissolves. Stir in chili oil (optional) for extra heat.

  3. Roll, fill, and coil the dough

    Roll, fill, and coil the dough during preparation

    Knead the rested dough for about 1 minute until smooth, then divide it into four equal pieces. Keep three pieces covered. Roll one piece into a thin rectangle about 20 x 30 cm (8 x 12 in). Brush with one-quarter of a mixture made from 30 ml of neutral oil for layers and 10 ml of toasted sesame oil, leaving a narrow border. Scatter one-quarter of 100 g of scallions over the surface and season with one-quarter of 2 g of kosher salt for filling plus one-quarter of 0.5 g of ground white pepper. Roll the rectangle from a long side into a loose rope, then wind the rope into a spiral and tuck the end underneath. Repeat with the remaining dough and filling. Cover the coils and rest for 10 minutes.

    00:01:00
    00:10:00

  4. Flatten the coils

    Flatten the coils during preparation

    Working with one coil at a time, press it gently with your palm, then roll it into a round about 18 cm (7 in) wide. Turn the dough as you roll and use light pressure so the scallions stay enclosed. Keep the shaped rounds covered while you finish the others.

  5. Pan-fry until crisp and golden

    Pan-fry until crisp and golden during preparation

    Heat a heavy skillet over medium heat until a drop of water sizzles and evaporates quickly. Add one-quarter of 45 ml of neutral oil for frying, swirl to coat, and lay in one pancake. Cook until the underside is deeply golden and crisp, starting to check at 2 minutes. Flip, lower the heat slightly if the surface is browning too fast, and cook for 2 to 3 minutes more until both sides are crisp and the center is cooked through. Repeat with the remaining pancakes and oil, wiping out any dark flour or scallion bits between batches.

    00:02:00
    00:02:00

  6. Cut and serve

    Cut and serve during preparation

    Let each pancake stand for 1 minute so the layers settle, then cut into wedges. Serve immediately with the soy-vinegar dipping sauce.

    01:00
Cook's noteA little oil may escape while rolling; that is normal. Use gentle pressure and avoid adding much extra flour, which can make the finished layers dry. This recipe contains wheat, sesame, and soy; many soy sauces also contain wheat.

Smart Substitutions

  • No toasted sesame oil? Use the same amount of neutral oil; the pancakes will be milder but will still laminate well.
  • No rice vinegar? Use Chinese black vinegar for a deeper, maltier dip or white wine vinegar for a sharper one.
  • No white pepper? Use freshly ground black pepper, reducing it slightly if its flavor is especially bold.
  • Want a lower-sodium dip? Choose reduced-sodium soy sauce and add a little extra rice vinegar to keep the dip lively.

Tips and Variations

  • Cut the scallions into small pieces so they roll into the dough instead of puncturing it.
  • Roll the filled dough into a loose rope; a little space between turns helps the layers separate.
  • Keep the heat at medium or medium-low after the first pancake so the centers cook before the surfaces darken.

What Went Wrong?

  • Dough keeps springing back Cover it and let it relax for 5 minutes, then continue rolling with light pressure.
  • Scallions tear through the dough Use smaller scallion pieces and roll from the center outward instead of pressing hard at the edges.
  • Outside browns before the center cooks Lower the heat and roll the remaining pancakes slightly thinner.
  • Pancakes are dense instead of flaky Brush the oil mixture to the edges, roll the rope loosely, and avoid crushing the coil during the final roll.

Nutrition Estimate

Calories460
Protein9 g
Carbs60 g
Fat20 g
  • Fiber: 3 g per serving
  • Sodium: 940 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

scallion pancakesflatbreadappetizerpan-fried

FAQ

Are Chinese scallion pancakes made from batter?No. Cong you bing is made from an unleavened wheat dough that is rolled, oiled, coiled, flattened, and pan-fried. The layered dough gives it a crisp-chewy texture rather than the soft crumb of a batter pancake.
Why use boiling water in the dough?Hot water partially gelatinizes the starch and softens gluten development, making the dough supple enough to roll thin while keeping the cooked pancake tender.
What should I serve with scallion pancakes?They are commonly cut into wedges and eaten as a snack, appetizer, or savory side. The soy-vinegar dip in this recipe adds salt and acidity without covering the scallion flavor.