The Ultimate Flaky Scallion Pancakes (Cong You Bing)

Craving proper crispy scallion pancakes? This Cong You Bing recipe's so flaky, it's like Chinese street food at home! Get the secrets now.

Flaky Scallion Pancakes: My Cong You Bing Recipe

May 27, 2025
By Jordan Kim.

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Alright, let's dive into this absolute cracker of a recipe: the ultimate flaky scallion pancakes ! honestly, who doesn't love something crispy and savoury? ever wondered how to nail those amazing chinese scallion pancakes you get from your local takeaway? well, you've come to the right place.

Scallion Pancakes: A Little Bit of China in Your Kitchen

These scallion pancakes , or cong you bing as they call 'em in china, are more than just a snack.

They're basically edible hugs. originating from china, they've become a beloved street food. this scallion pancake recipe is designed to bring that authentic taste right to your kitchen.

Think of them as an incredibly delicious and super fun type of vegetables appetizers .

This isn't exactly a beginner recipe. rolling the dough just right takes a bit of practice. don't stress though! even if they're not perfect circles, they will still taste ace.

You'll get about four pancakes from this recipe. perfect for sharing... or not!

Why You'll Love These Scallion Pancakes

One of the best things about scallions pancakes is that they’re packed with fresh scallions. so, you get a good dose of vitamins.

Plus, they're super versatile. these are smashing as a starter, a snack or even a light lunch. honestly, what makes this food asian recipe really shine is the flaky texture and that amazing pancake sauce for dipping.

Consider them your gateway into the world of asian inspired recipes . so, let's get our mitts messy and whip up some koreansk mad !

Right then, let's talk about getting the ingredients sorted for scallion pancakes . Honestly, it's all pretty straightforward, nothing too cheffy.

The Ultimate Flaky Scallion Pancakes (Cong You Bing) presentation

Gear Up: What You'll Need

Alright, first, some equipment . don't go buying anything fancy, yeah? a decent-sized mixing bowl is your best friend. i always use my grandma's old one, it's been through everything.

You'll need a rolling pin (or even a wine bottle if you're feeling resourceful!). a clean work surface is a must.

Also, get your best frying pan out. non-stick is grand, but if you have a cast iron , even better.

Lastly, tongs or a spatula will make your life easier. no need to overthink it, it's proper simple.

Star Players: Ingredients for Scallion Pancakes

Okay, here is where the magic happens.

Dough Time: The Essentials

For the dough, grab 2 cups (250g) all-purpose flour . don't go for anything too fancy. now, here's a pro tip: ¾ cup (180ml) boiling water .

This is key for that stretchy dough. and lastly, ¼ cup (60ml) cold water and 1 teaspoon (5g) of salt .

I accidentally used sea salt once. it was a bit too much. remember that the flour is your key ingredient for your very own scallion pancake recipe .

Flavour Power: The Filling Fiesta

Now, for the scrummy filling! you'll need 4-5 medium scallions , thinly sliced. that’s about 1 cup . i love scallions, so i sometimes chuck in a bit extra.

Who’s judging? now for the liquids! add 2 tablespoons (30ml) of sesame oil for that nutty flavour. then, 1 tablespoon (15ml) of vegetable oil .

Then a little salt and pepper: ½ teaspoon (2.5g) of salt , and ¼ teaspoon (0.5g) of ground white pepper , if you're feeling posh.

These are the ingredients that help you create your tasty chinese scallion pancakes .

Seasoning Secrets

Sesame oil is non-negotiable, yeah? it’s what makes it taste like proper asian food! for an extra kick, a tiny bit of grated ginger in the filling is great.

If you haven’t got white pepper, black pepper is perfectly fine. it adds a nice warmth.

Pancake Sauce Perfection

Honestly, the sauce is where you can go wild. some people like a simple soy sauce dip, but i prefer mixing soy sauce, a dash of black vinegar, and a drizzle of sesame oil .

If you want a bit of spice, a tiny bit of chili oil is banging. it compliments the savoury scallion pancakes really well.

So it's koreansk mad with a chinese twist, basically.

So, that's it! all your bits and bobs ready. don't worry if you haven't got exactly the right stuff. just get creative and have a go! you know i am all about asian inspired recipes so don't be afraid to change things up, like the vegetables appetizers for example.

Now, let's get cooking those scallions pancakes ! you've got this!

Alright, let's dive into the glorious world of scallion pancakes ! or, as they’re properly known, cong you bing . honestly, these are one of my absolute favourite food asian snacks.

If you’ve ever wandered around a bustling asian market, you've probably caught a whiff of these crispy delights. we are talking savoury, flaky layers of deliciousness.

Let’s make some magic!

Making Magic: Perfect Scallion Pancakes (Cong You Bing)

Think of these as a fantastic vegetables appetizers . while it might seem intimidating, the scallion pancake recipe isn’t actually that difficult.

Achieving that perfect, flaky texture takes a bit of practice. but even a slightly wonky chinese scallion pancakes tastes amazing, trust me.

Prep Like a Pro: Mise en Place for Pancake Perfection

Before we start frying up these beauties, let’s get organised. chop 4-5 medium scallions , and i mean thinly sliced.

Aim for about a cup, or as much as you can handle. gather your 2 cups (250g) flour, boiling water, and cold water.

This mise en place is key to keeping things stress-free.

Step-by-Step: Scallion Pancake Glory

Right, ready to roll? Here’s the breakdown:

Dough Time: Mix your flour and salt. Pour in ¾ cup (180ml) boiling water , and then knead until a shaggy mess forms. Add ¼ cup (60ml) cold water and knead to smooth dough.
Rest Up: Cover the dough and let it rest for 30 minutes . Seriously, don't skip this.
Scallion Sensation: While the dough's chilling, mix your sliced scallions with 2 tablespoons (30ml) sesame oil, 1 tablespoon (15ml) vegetable oil, ½ teaspoon (2.5g) salt, and a pinch of white pepper if you're feeling fancy ( ¼ teaspoon (0.5g) ).
Roll It Out: Divide the dough into 4 equal balls. Roll each into a super thin rectangle.
Scallion Shower: Spread that scallion mixture all over the dough. Don't be shy!
Roll and Coil: Roll the dough into a tight log, then coil it into a snail. Tuck the end underneath.
Flatten the World: Gently flatten the coil and roll it into a 6-8 inch pancake .
Fry, Fry, Fry: Heat some vegetable oil in a skillet. Cook each pancake for 3- 4 minutes per side, until golden and crispy. Press down with a spatula while cooking.

Pro Tips for Pancake Power

Want to level up your scallion pancakes game? Try these tricks:

Hot Water = Happy Dough: Using boiling water helps with that beautiful gluten development.
Don't Overload: Too many scallions and you'll have a nightmare rolling. A thin layer is perfect.
Make-Ahead Magic: You can totally prep the dough and filling earlier in the day. Just store them separately in the fridge.

Honestly, nothing beats freshly made scallion pancakes . the blend of crispy layers and that punchy scallion flavour? absolutely banging! pair these with a simple pancake sauce .

Soy sauce, black vinegar, and a dash of sesame oil is amazing. these are great for asian inspired recipes . give this koreansk mad a go, you won't regret it.

Enjoy!

Right then, let's talk about making these scallion pancakes even better . I reckon there's always room for a bit of tweaking, innit? Here are a few notes to help you on your way to scallions pancakes perfection!

Recipe Notes

Serving Suggestions: Get Your Grub On

Right, so you've got these golden, crispy chinese scallion pancakes . what now? well, presentation is key, love! think about slicing them into wedges and arranging them on a nice plate.

Serve with a small bowl of your pancake sauce . for a proper meal, try pairing them with some stir-fried greens or a bowl of comforting noodle soup.

They are brilliant for sharing as vegetables appetizers too, you know?

Honestly, I sometimes just scoff them straight from the pan. Don't judge!

Storage Tips: Keep 'Em Fresh

So you’ve made a batch of scallion pancakes , and somehow, you have leftovers. amazing! to keep them tip-top, let them cool completely, then wrap them tightly in cling film.

Pop 'em in the fridge, and they'll be good for about 3 days. for longer storage, you can freeze them.

Just wrap them individually, and they should last for a month or two.

Reheating is a doddle. A quick zap in the microwave works, but for the best results, reheat them in a dry frying pan over medium heat until they're crispy again.

Variations: Mix It Up, Mate!

Fancy a bit of a twist? why not try adding a pinch of chilli flakes to the scallion pancake recipe for a bit of heat? or, if you're veggie or vegan, just make sure you're using a plant-based oil.

If you are in the mood for koreansk mad , you can also try to do a kimchi version of it! honestly, this is one of my favourite asian inspired recipes .

Seasonal swaps are fun too. in the summer, add some finely chopped courgette to the filling. in winter, some shredded cabbage works a treat.

This makes the scallion pancake recipe even more adaptable.

Nutrition Basics: Goodness Inside

Alright, let's keep it real: scallion pancakes aren't exactly a health food. but they do have some redeeming qualities! scallions are a decent source of vitamins c and k, and they add a lovely flavour without loads of calories.

Plus, this food asian is simply smashing. you know? it also depends on how much oil you use, so feel free to adjust accordingly.

So, there you have it! a few simple tips to take your scallion pancakes game to the next level. get in the kitchen and give it a bash.

You won't regret it! i promise, these are better than some restaurant scallions pancakes .

Delicious Scallion Pancakes: Secret To Flaky Goodness

Frequently Asked Questions

Why aren't my scallion pancakes flaky? What am I doing wrong?

Ah, the age-old question! The key to flaky scallion pancakes lies in the dough and the layering. Make sure you're using hot water to start the dough, as that develops the gluten needed for elasticity. Then, be generous with the oil when layering the scallions – it creates steam during cooking, separating the layers and creating that beautiful flaky texture. Think of it like making a proper croissant; it's all about those layers, mate!

Can I freeze scallion pancakes for later?

Absolutely, freezing is a cracking idea! You can freeze them either before or after cooking. If freezing uncooked, layer the rolled-out pancakes between parchment paper to prevent sticking. If freezing cooked, let them cool completely before wrapping them individually and popping them in the freezer. When you're ready to enjoy, simply reheat in a pan or oven until warmed through and crispy again – much better than anything you'd get from a dodgy takeaway!

What's the best dipping sauce for scallion pancakes?

Dipping sauce is where you can really get creative, innit? The classic combo is soy sauce, black vinegar, and a touch of sesame oil. But, don't be shy! A drizzle of chili oil adds a nice kick, or you could try a ginger-soy dipping sauce for extra zing. I once tried it with a little hoisin, it was brill. Honestly, anything goes – whatever tickles your fancy, really!

I don't have sesame oil. Can I still make scallion pancakes?

Yes, you can absolutely make these even if you're missing that oh-so-vital sesame oil! While sesame oil adds a characteristic nutty flavour to the cong you bing, you can substitute it with another neutral-tasting oil like vegetable oil, peanut oil, or even avocado oil. You'll still get a delicious pancake, although you might miss that little something special, so try and grab some sesame next time if you're doing a proper big shop!

Are scallion pancakes healthy? What's the nutritional value?

Well, let's be honest, they're not exactly a kale smoothie, are they? Scallion pancakes are more of a treat, like a cheeky bag of chips after a night out. They do contain some vegetables (the scallions!), but they're also pan-fried in oil, which adds to the fat content. A single pancake will clock in around 350 calories, with about 18g of fat. Enjoy them in moderation as part of a balanced diet... and maybe go for a run afterwards!

My dough is too sticky. How can I fix it when making scallion pancakes?

Sticky dough is a right pain, isn't it? The most likely culprit is too much water. Try adding a tablespoon or two of flour at a time until the dough becomes more manageable and less sticky. Also, make sure you're kneading it on a lightly floured surface. Don't worry, even if it's not perfect, they'll still taste better than a dry sandwich!