Scallion Pancakes (Cong You Bing, 葱油饼)
User Reviews
5
Scallion Pancakes (Cong You Bing, 葱油饼)
Description
The process begins by mixing hot water with all-purpose flour to form a slightly soft dough that rests briefly. While it rests, an oil and flour paste flavored with ground Sichuan peppercorn (or Chinese five-spice) and salt is prepared and spread on the rolled-out dough. Finely chopped scallions are sprinkled on top to add freshness and mild onion flavor. The dough is rolled into a rope and cut into cylinders which are then shaped and pan-fried in neutral oil until crisp and golden.
These pancakes have a layered texture due to the rolling and cutting technique, creating delicate flakes alongside chewy interior layers. The spice from the peppercorn or five-spice powder in the oil paste adds a subtle complexity without overwhelming the fresh scallions. Scallion pancakes are often enjoyed with complementary sauces like chili oil, black rice vinegar, or light soy sauce, enhancing their savory notes.
Making the dough by hand is straightforward, but a stand mixer may be used for larger batches. While lard or coconut oil provide traditional flavor and texture, other cooking oils like sesame or vegetable oil can substitute, though liquid oils may be messier during shaping. The dough softness and rolling technique are key to the final texture, and adjustments may be needed based on flour type.
Ingredients
For the dough
- 250 g all-purpose flour about 2 cups (see note 1 for substitutes
- 160 g water about ⅔ cup, hot
- neutral cooking oil for coating, generic cooking oil
For the filling
- 2 tablespoon lard or coconut oil, see note 2 for other substitutes, melted
- 2 tablespoon all-purpose flour
- ¼ teaspoon Sichuan peppercorn or Chinese five-spice powder, ground
- ¼ teaspoon salt
- 40 g scallions about ½ cup, finely chopped; aka green onion or spring onion
For frying
- 1 tablespoon neutral cooking oil
For serving (optional)
- Chilli oil homemade
- black rice vinegar
- soy sauce light
Instructions
Make the dough
- Put flour into a heatproof bowl. Pour in hot water. Stir with chopsticks until no more loose flour or water can be seen. Use your hands to combine the mixture into a rough-looking dough (see note 3).
- Tightly cover the dough with cling film and leave to rest for 15 mins.
Prepare the filling
- While waiting, add melted lard (or other oil), flour, Sichuan pepper (or five-spice) and salt to a small bowl. Mix until it becomes a smooth paste.
Shape the pancakes
- Uncover the dough then knead until it becomes very smooth. Rub a thin layer of oil around the dough, as well as the work surface.
- With a rolling pin, flatten the dough into a thin, rectangular piece. For your reference, mine measures about 43cm(17") by 33cm (13").
- Brush the filling mixture over the dough, then sprinkle finely chopped scallions on top.
- From the shorter side of the dough piece, roll the dough into a rope (don’t make it too tight).
- Cut the rope into 4 cylinders. Stand a piece on one end. Press down with your hand, then flatten it with the rolling pin into a pancake that measures around 13cm/5” in diameter. Alternatively, cut the rope into 3 parts and roll each into a thinner pancake which measures about 23cm/9”.
Fry the pancakes
- In a frying pan/skillet, heat oil over high heat until hot. Drop a piece of scallions in to test. If it sizzles, the oil is hot enough.
- Turn the heat down to medium and put in the pancakes (the top side facing down). You may cook 4 thick pancakes all at once in a large pan (28cm/11"), or 1 thin pancake at a time.
- Cover with a lid and leave to cook for about 2 minutes until the side facing down becomes golden brown (adjust the cooking time if necessary). Flip the pancakes over, then cover again to cook the other side. Remove them from the pan once the second side turns golden too.
- For the best result, rest the pancakes on a wire rack for a minute or two before serving (condensation will form if placed on a plate straightaway). Also, the remaining heat will cook the inside further during the resting time.
Serve
- Best to enjoy them while warm. You can serve them as breakfast/afternoon snack, or as a staple for regular meals with savoury dishes, soup or congee.
- The thick version can be served as it is and torn apart to eat. The thin version is often cut into triangular pieces.
- Although they are tasty on their own, a dipping sauce would make a great accompaniment, e.g. a simple mixture of homemade chilli oil, black rice vinegar and light soy sauce.
- Store leftover pancakes in airtight bags in the fridge for up to 3 days. Reheat in a pan/oven/air-fryer.
Make ahead
- To make a big batch and cook later, double or triple the recipe proportionally. Freeze uncooked pancakes right after they’re rolled out. Pile them up with parchment paper in between and store in sealed plastic bags.
- Cook frozen pancakes without defrosting following the same method. If they’re thick ones, add a little water while cooking with the lid on (like how you make pan-fried dumplings).
Notes
- Flour-to-water ratio may vary; dough should be soft but not sticky and can be made with bread flour if preferred.
- Substitute lard with coconut oil, rendered chicken/duck fat, sesame oil, or neutral cooking oils; expect some oil leakage during shaping.
- The dough is easy to hand-make but can also be mixed with a stand mixer for larger quantities.
- Allow the dough to rest covered to relax the gluten for easier rolling.
- Serving with chili oil, black rice vinegar, or light soy sauce enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pancakes
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 350kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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