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Scallion Pancakes
5 from 45 votes

Scallion Pancakes

Scallion Pancakes, or cong you bing, are layered unleavened flatbreads filled with chopped green onions. The dough is made from flour, water, and salt, mixed and rested to develop softness. Rolled out, brushed with oil, sprinkled with salt and scallions, then rolled and twisted to create layers that produce a flaky, chewy texture once pan-fried to golden brown crispiness on both sides.

Prep Time
1 hr
Cook Time
25 mins
Servings: 4
Calories: 258 kcal
Course: Side Dish, Breakfast, Appetizer, Snacks
Cuisine: Asian, Chinese

Ingredients

  • 8 ticks green onion (3.8 oz)
  • 1 tablespoon vegetable oil (½ tablespoon for brushing the dough & ½ tablespoon for pan frying the pancake)
  • ¼ teaspoon salt (Sprinkle on four flatten dough)
Dough:
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup water

Instructions

    Cup of Yum
  1. Put 2 cups of all purpose flour into a bowl. Then, add ½ teaspoon of salt. Mix it well. 
  2. Pour the flour mixture from step 1 into the Bosch mixer. Turn on the lowest setting #1, slowly add 1 cup of water. Let the mixer run for 2 minutes. 
  3. Take the dough out from the mixer and put it into a bowl.
  4. Cover the dough with a cloth and rest for 20 minutes.
  5. In the meanwhile, wash and cut 8 sticks of green onion (3.8 oz). 
  6. After that, take the dough out and shape into a ball.
  7. Then, divide the dough into 4 pieces.
  8. Take a piece of the dough, roll and flatten out.
  9. Brush some oil on the dough.
  10. Sprinkle some salt on the flatten dough and put some cut green onion.
  11. Roll up the dough.
  12. Twist the dough a little bit.
  13. After, roll the ends and stack up the dough. See the video for details. Repeat steps 6-9 and finish the rest of the dough. Also, cover the dough and rest for 30 minutes before pan frying them. 
  14. Brush some oil on the dough and use your palm to press down the dough and flatten it. 
  15. Pour ½ tablespoon of vegetable oil into the non-stick pan, then turn on medium small fire pan fry for 2-3 minutes and cover with a lid. Next, flip the other and cover the lid for another 2-3 minutes.
  16. After, open the lid, try to pan fry and flip the scallion pancakes until it’s golden brown. (When you flip the green onion pancakes, try to use some force to slap the pancakes. It helps loosen up the layers.)

Notes

  • Use all-purpose flour and mix the dough just enough for 2 minutes to avoid toughening it.
  • Resting the dough both before and after rolling is essential for softness and layering.
  • After spreading oil and scallions, roll and twist the dough carefully, then coil and rest before frying to develop layers.
  • Pan-fry on low heat with oil, covering to help cook evenly and brown the pancakes without burning.
  • When flipping, use a slight slap with the spatula to help separate layers and make the pancakes flaky.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 1g (5%) Trans Fat 0.02g (1%) Sodium 441mg (18%) Potassium 72mg (2%) Fiber 2g (8%) Sugar 0.2g (0%) Vitamin A 20IU (0%) Vitamin C 0.4mg (0%) Calcium 13mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 48g 16%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Trans Fat 0.02g 1%
Sodium 441mg 18%
Potassium 72mg 2%
Fiber 2g 8%
Sugar 0.2g 0%
Vitamin A 20IU 0%
Vitamin C 0.4mg 0%
Calcium 13mg 1%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.