Kitchen Recipe Collection
Cong You Bing (Scallion Pancakes)
Crispy, chewy, incredibly flaky pan-fried flatbreads packed with the savory aroma of fresh scallions and sesame oil.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 2 1/2 cups all-purpose flour
- 3/4 cup boiling hot water
- 1/4 cup cold water
- 1 bunch scallions, finely chopped
- 1/4 cup all-purpose flour (for roux)
- 1/4 cup hot oil (for roux)
- 1 tsp salt
- 1 tsp five-spice powder
- Cooking oil for pan-frying
Equipment
- Mixing bowl
- Rolling pin
- Large skillet or flat top griddle
Instructions
- 1
Mix Hot Water Dough
Place 2.5 cups of flour in a bowl. Slowly pour in the boiling water while stirring with chopsticks. This cooks the flour and makes the dough tender.
- 2
Add Cold Water
Add the cold water and knead until a smooth dough forms.
- 3
Rest the Dough
Cover the dough and let it rest for 30 minutes to relax the gluten.
- 4
Prepare the Scallions
Finely chop the scallions, using mostly the green parts.
- 5
Prepare the Oil Roux
In a small bowl, mix 1/4 cup flour, salt, and five-spice. Pour 1/4 cup smoking hot oil over it and mix into a paste.
- 6
Divide the Dough
Divide the rested dough into 4 equal pieces.
- 7
Roll into a Rectangle
Roll one piece of dough into a very thin, large rectangle on an oiled surface.
- 8
Apply Roux and Scallions
Spread a thin layer of the oil roux over the dough, then sprinkle generously with chopped scallions.
- 9
Roll and Coil
Roll the dough up tightly into a long snake. Then, coil the snake into a spiral snail shape. Tuck the end underneath.
- 10
Rest the Coils
Let the coils rest for 15 minutes. This makes them easier to flatten.
- 11
Flatten into Pancakes
Use a rolling pin to flatten the coils into 1/4 inch thick pancakes.
- 12
Pan-fry until Flaky
Heat oil in a skillet over medium heat. Fry the pancake for 3-4 minutes per side until golden brown, crispy, and flaky. Cut into wedges to serve.
Cooking Tips
- The 'hot water dough' method is non-negotiable. Boiling water denatures the proteins, resulting in a pancake that is chewy rather than tough.
- While frying, gently scrunch the edges of the pancake with two spatulas to fluff up and separate the flaky layers.
Variations
- Beef Rolled Scallion Pancake (Niu Rou Juan Bing): Wrap sliced braised beef, hoisin sauce, and cucumbers inside the cooked pancake.
- Egg Scallion Pancake: Crack an egg over the pancake while it's frying in the pan.
Nutrition Estimate
320 calories · 7g protein · 45g carbs · 12g fat · 2g fiber per serving
