Chinese scallion pancakes are one of those foods that I order every time I eat out at a restaurant. But, I realized it's actually really easy to make with simple ingredients so why not make it at home instead?
What Are Chinese Scallion Pancakes?
Chinese scallion pancakes, known as cong you bing, are savory flatbreads made from dough layered with oil and fresh scallions, then pan-fried until crispy and golden.
They're a popular street food and breakfast staple across China and Taiwan and known for being slightly chewy on the inside and super flaky on the outside.
Why You'll Love These Chinese Scallion Pancakes
- Crispy and flaky layers: The rolling and coiling method creates those gorgeous, pull-apart layers you'd find at a restaurant.
- Made with pantry staples: Flour, scallions, oil, and a few seasonings. That's basically it.
- That dipping sauce: Soy sauce, black vinegar, and chili crisp is all you need for the best complement to these pancakes.
Equipment You'll Need
- Large mixing bowl
- Rolling pin
- Large skillet or non-stick pan
- Small bowl
- Parchment paper
Ingredients for Chinese Scallion Pancakes
Dough
- All-purpose flour: The base of the dough, gives the pancakes their chewy, tender texture.
- Boiling water: Helps to activate the gluten in the dough.
- Salt
Filling
- Scallions: The star of the show, fresh and fragrant with a mild onion flavor.
- Salt
- White pepper: Adds a subtle, earthy heat that's different from black pepper.
- All-purpose flour
- Avocado oil: Used to make the hot oil slurry that blooms the scallions and creates the flaky layers.
Soy Chili Oil Sauce
- Soy sauce
- Chinese black vinegar: Aged, malty, and slightly sweet. Completely different from regular vinegar.
- Sugar
- Chili crisp: Adds heat, crunch, and that irresistible savory depth.
Customizations
- No avocado oil: Swap for a neutral oil like vegetable or canola oil.
- Extra heat: Add more chili crisp to the dipping sauce or a pinch of gochugaru to the filling.
- Sesame flavor: Stir a teaspoon of toasted sesame oil into the filling for a nuttier flavor.
- Add garlic: Mix a pinch of garlic powder into the scallion filling for an extra savory punch.
- Rice flour blend: Replace 2 tablespoons of flour with rice flour for an even crispier outer crust.
How to Make Chinese Scallion Pancakes
Make and Rest the Dough
In a large bowl, combine the all-purpose flour, boiling water, and salt, mixing until a rough dough forms. Knead for about 5 minutes until smooth, then cover with a damp towel and rest for 30 minutes.
Make the Filling and Dipping Sauce
While the dough rests, combine the scallions, salt, white pepper, and flour in a heat-proof bowl. Heat the avocado oil until hot, pour it over the scallion mixture, stir to combine, and set aside.
In a separate small bowl, whisk together the soy sauce, Chinese black vinegar, sugar, and chili crisp. Set aside.
Shape the Scallion Pancakes
Divide the rested dough into 4 equal balls and lightly flour your surface. Roll each ball into a large circle, about 8-10 inches in diameter. Brush a thin layer of scallion filling over the surface, leaving a small border around the edge. Roll into a log, coil into a spiral, and tuck the end underneath. Flatten with your palm, then roll out into a flat pancake.
For a flakier result, brush another thin layer of filling over the top, roll back into a log, coil again, then roll flat to 8-10 inches. Cover with parchment paper and repeat with the remaining dough.
Pan Fry Until Golden
Heat 2 tablespoons of avocado oil in a skillet over medium heat. Cook each pancake for 2-3 minutes per side until golden brown. Serve immediately with the dipping sauce on the side.
Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with some oil over medium heat for a few minutes per side to bring back the crispiness. Avoid the microwave or they'll turn soft and chewy.
Tips to Make the Perfect Chinese Scallion Pancakes
- Don't skip the rest: Resting the dough makes it easier to roll out and gives the gluten time to relax.
- Hot oil is key: Pouring hot oil over the scallion filling blooms the aromatics and creates a slurry that layers beautifully inside the dough.
- Two-layer trick: Doing the roll-coil-flatten twice creates noticeably flakier layers. Worth the extra 2 minutes.
- Roll thin: The thinner you roll, the crispier and flakier the final pancakes.
Frequently Asked Questions (FAQs)
What makes Chinese scallion pancakes flaky?
The flakiness comes from the layering technique. Rolling the dough with oil and scallions, then coiling and re-rolling, creates hundreds of thin layers that separate and crisp up when pan-fried.
Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it overnight, tightly wrapped in plastic wrap. Let it come to room temperature for about 15 minutes before rolling it out.
Can I freeze Chinese scallion pancakes?
Absolutely! Stack the uncooked shaped pancakes between sheets of parchment paper, wrap tightly, and freeze for up to 2 months. Cook straight from frozen over medium-low heat, just add an extra minute or two per side.
What is Chinese black vinegar and can I substitute it?
Chinese black vinegar (Chinkiang vinegar) is a dark, malty, slightly sweet vinegar made from fermented glutinous rice. It has a unique depth of flavor. If you can't find it, rice vinegar with a small splash of balsamic is the closest substitute, though it won't be quite the same.
What do Chinese scallion pancakes taste like?
They're savory, slightly salty, and fragrant from the scallions, with a crispy outside and a soft, chewy inside. The dipping sauce adds tangy, spicy, umami notes that pull the whole thing together.
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Chinese Scallion Pancakes
Equipment
Ingredients
Dough
- 2 cups (~250g) all-purpose flour
- ¾ cup (~150g) boiling water
- ¾ teaspoon salt
Scallion Filling
- 3 scallions finely chopped
- 1 teaspoon salt
- Dash of white pepper
- 2.5 tablespoon all-purpose flour
- 4 tablespoon avocado oil
Soy Chili Oil Sauce
- 2 tablespoon soy sauce
- 1 tablespoon Chinese black vinegar
- ½ teaspoon granulated sugar
- 1 teaspoon chili crisp
Instructions
- In a large bowl, combine the all-purpose flour, boiling water, and salt, mixing until a rough dough forms. Knead for about 5 minutes until smooth, then cover with a damp towel and rest for 30 minutes.2 cups (~250g) all-purpose flour, ¾ cup (~150g) boiling water, ¾ teaspoon salt
- While the dough rests, make the filling. Combine the scallions, salt, white pepper, and all-purpose flour in a heat-proof bowl. Heat the avocado oil until hot, pour it over the scallion mixture, stir to combine, and set aside.3 scallions, 1 teaspoon salt, Dash of white pepper, 2.5 tablespoon all-purpose flour, 4 tablespoon avocado oil
- Make the dipping sauce by whisking together the soy sauce, Chinese black vinegar, sugar, and chili crisp in a small bowl. Set aside.2 tablespoon soy sauce, 1 tablespoon Chinese black vinegar, ½ teaspoon granulated sugar, 1 teaspoon chili crisp
- Once rested, divide the dough into 4 equal balls and lightly flour your surface. Roll each ball into a large circle, about 8-10 inches in diameter. Brush a thin layer of the scallion filling (about ½ Tbsp) over the surface, leaving a small border around the edge. Roll into a log, coil into a spiral, and tuck the end underneath. Flatten with your palm, then roll out into a flat pancake. For a flakier pancake, brush another thin layer of scallion filling (about ½ Tbsp) over the top, leaving a small border. Roll back into a log, coil into a spiral, then roll flat again with a rolling pin until 8-10 inches in diameter. Cover with a parchment paper and repeat with remaining ingredients.
- Heat 2 tablespoon of avocado oil in a skillet over medium heat and pan fry each pancake for 2-3 minutes per side until golden brown.
- Serve immediately with the dipping sauce on the side.
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