Flaky Scallion Pancakes (Cong You Bing / 葱油饼)

If there’s one dish that feels like a warm hug from my childhood, it’s scallion pancakes—or Cong You Bing, as we call them in Chinese. Growing up in my parents’ Sichuan restaurant, I’d hover by the kitchen counter every weekend morning, watching my dad (a 30-year veteran Chinese chef) roll out thin, fragrant dough layered with scallions and oil. He’d press the dough just right, then slide it into a hot pan—within minutes, the air would fill with the nutty aroma of toasted scallions and crispy dough. Even after 10 years of working as a chef myself, traveling across China to learn regional cuisines, this simple pancake still tops my list of comfort foods. It’s crispy on the outside, soft and flaky inside, and stays tender even when it cools down—no dry, crumbly mess here. Today, I’m sharing the exact recipe my dad taught me, with all the little tricks that make it perfect every time.

What are Scallion Pancakes (Cong You Bing)?

Scallion Pancakes (Cong You Bing / 葱油饼) are a savory, unleavened flatbread that is a staple of Chinese cuisine, enjoyed for breakfast, as a street food snack, or as a side dish. Unlike fluffy American pancakes, these are made from a dough that is folded and coiled with oil and chopped scallions (green onions) to create beautiful, distinct layers. When pan-fried, the outside becomes golden and crispy, while the inside remains soft, chewy, and aromatic.

There are several regional variations. In Northern China, they tend to be thinner, chewier, and larger in diameter. In Shanghai, you might find a thicker, puffier version that’s fried in more oil for an extra-crispy finish. This recipe strikes a perfect balance—flaky, layered, and soft, making it an ideal version for home cooks.

Why You’ll Love This Recipe

• Unbelievably Flaky & Soft: The secret is the dough, which uses both boiling and cold water. This creates a pancake that’s crispy on the outside but tender and chewy inside, and it won’t turn tough and hard as it cools.
• Simpler Than You Think: Many recipes require a separate, cooked oil-and-flour roux (you su) to create layers. My method uses a simple uncooked oil paste, which is quicker, less messy, and still delivers those gorgeous, flaky layers.
• Better Than Takeout: Homemade means you control the quality. You can pack it with fresh scallions and use good quality oil. The taste and texture are worlds apart from the often-greasy, dense pancakes from restaurants.
• Freezer-Friendly: These are perfect for making in a big batch. Freeze the uncooked pancakes and pan-fry them directly from the freezer for a delicious snack in minutes.

Key Ingredients Explained

Before we start, let’s talk about the simple ingredients that make these pancakes special.

• Flour: Simple all-purpose flour is all you need. Its moderate gluten content provides the perfect balance of chewiness and tenderness.
• Scallions (Green Onions): This is the star flavor! I strongly recommend using only the green parts. The white parts contain more moisture, which can make the dough soggy and are more likely to tear the delicate layers as you roll them out.
• The Dough – A Tale of Two Waters: The secret to the perfect texture is using both boiling and cold water. This is a classic Chinese technique.
  • Boiling Water (烫面, tàng miàn): The hot water cooks, or gelatinizes, some of the starch in the flour and denatures the gluten proteins. This results in a softer, less elastic dough that is easier to roll and yields a tender, non-chewy pancake.
  • Cold Water: The cold water helps develop the remaining gluten, which gives the pancake a pleasant, chewy structure so it doesn’t fall apart. This combination gives you the best of both worlds: a pancake that’s easy to work with, tender, and has just the right amount of chew.
• The Oil Paste (油酥, yóu sū): This is the key to creating layers. It’s just a simple mixture of flour and oil. When you spread this paste on the dough, it acts as a barrier, preventing the layers of dough from fusing together during the coiling and cooking process. As the pancake cooks, the oil creates steam, which puffs up the layers, resulting in that signature flakiness.

How to Make Scallion Pancakes

This process is broken down into four simple stages: making the dough, preparing the filling, shaping the pancakes, and finally, cooking them.

Mise en Place (Getting Ready)

Stir-frying requires you to move fast, and while this isn’t a stir-fry, the principle of having everything ready is just as important. Before you begin, have these components prepared:

• Dough ingredients: Flour, salt, boiling water, cold water measured out.
• Oil Paste: Flour and oil mixed in a small bowl.
• Filling: Scallions washed, dried thoroughly, and finely chopped.

Step 1: Make the Dough

1. In a large bowl, combine 4 cups (500g) of all-purpose flour and 1 teaspoon (3g) of salt.
2. Make a well in the center. Carefully pour in 1 cup (250g) of boiling water. Use chopsticks or a fork to stir the flour into the water until a shaggy, lumpy mixture forms. This step partially cooks the flour, which is key to a soft dough.
3. Now, pour in ½ cup (120g) of cold water and continue mixing until the dough starts to come together.
4. Once it’s cool enough to handle, turn the dough out onto a clean counter and knead for about 5-8 minutes until it becomes smooth and elastic. Don’t worry if it’s not perfectly smooth at first.
5. Divide the dough into 10 equal pieces. Roll each piece into a ball.
6. Place the dough balls in a bowl and brush the tops with a bit of neutral oil to prevent a dry skin from forming. Cover the bowl with plastic wrap and let the dough rest for at least 40 minutes.
   • NOTE: This resting step is non-negotiable! It allows the gluten to relax, making the dough incredibly pliable and easy to roll out thin without tearing. Skipping this will result in tough pancakes.

Step 2: Prepare the Oil Paste and Scallions

While the dough is resting, prepare your filling.

1. In a small bowl, mix 1 tablespoon of all-purpose flour with 2 tablespoons of a neutral oil (like canola, vegetable, or avocado oil). Stir until you have a smooth, thin paste. This is your you su.
2. Ensure your chopped scallions (about 1 cup, or to taste) are completely dry. Excess water can make the pancakes soggy.

Step 3: Shape the Pancakes

This folding and coiling process is what creates all the delicious layers.

1. Take one rested dough ball (keep the others covered). On a lightly oiled surface, roll it out into a large, very thin rectangle, almost translucent.
2. Spread a thin layer of the oil paste over the entire surface. Sprinkle lightly with salt and a generous, even layer of chopped scallions.
3. Fold the dough like a letter: fold the top third down to the middle, then fold the bottom third up over it, creating a long, narrow strip.
4. Gently stretch the strip to make it a bit longer, then roll it up tightly from one end to form a cylinder.
5. Coil this cylinder into a spiral, like a snail shell. Tuck the loose end underneath the coil.
6. Gently press the “snail” down with your palm to flatten it slightly.
7. Repeat with the remaining dough balls. Let the shaped coils rest for another 10 minutes, covered. This second rest makes the final rolling much easier and prevents the pancake from shrinking back.
8. After the final rest, gently roll each coil out into a circle about 6-7 inches (15-18 cm) in diameter. Be careful not to press too hard, or you’ll squeeze all the layers together.

Step 4: Cook the Pancakes

1. Heat a non-stick or cast-iron skillet over medium heat. Add about a tablespoon of oil to coat the bottom.
2. Once the pan is hot, lay one pancake in the skillet. Brush a little oil on top of the pancake—this helps lock in moisture.
3. Cover the pan with a lid and cook for 2-3 minutes, until the bottom is golden brown. The lid traps steam, which helps cook the inside and keeps the pancake soft.
4. Flip the pancake, cover again, and cook for another 2-3 minutes until the other side is golden and the pancake is cooked through.
5. Remove from the pan and serve immediately. Repeat with the remaining pancakes, adding more oil to the pan as needed.

Tips for Success

• Rest, Rest, Rest: I can’t say it enough. The two resting periods are crucial for a dough that’s easy to handle and results in a tender pancake.
• Don’t Skimp on the Oil: A well-oiled pan is key to a crispy, golden-brown crust. Don’t be afraid to use a good tablespoon for each pancake.
• Medium Heat is Your Friend: Cooking on heat that’s too high will burn the outside before the inside is cooked. Too low, and your pancake will absorb too much oil and become greasy and tough.
• Cover the Pan: Trapping the steam is essential for cooking the layers through and ensuring the pancake stays soft and pliable. This is a critical factor for achieving that “soft even when cool” texture.

Simplified Version (15-Minute Hack for Busy Days)

If you don’t have time for the full resting and folding, here’s a quicker take (still delicious!):

1. Dough: Use 2 cups (400g) flour + 1 tsp salt + 1 cup (240ml) warm water (instead of hot + cold) to make a soft dough. Rest for 10 minutes.
2. Filling: Skip the oil paste—just brush dough with oil, sprinkle scallions and salt.
3. Shape: Roll into a circle, fold into a strip, roll into a spiral, and rest for 5 minutes.
4. Cook: Same as above, but cook for 1 minute longer per side.

It won’t have as many layers, but it’s still soft and flavorful—perfect for weeknights.

Pro Version (Chef-Level Layers)

For restaurant-worthy flakiness (this is what my dad serves in our restaurant):

1. Double the oil paste: Use 2 tbsp flour + 4 tbsp oil for richer layers.
2. Stretch the dough: After rolling out the first circle, gently stretch it with your hands (like pizza dough) to make it even thinner—this creates more layers.
3. Fry in lard: Substitute 1 tbsp lard (instead of oil) in the pan for a deeper, meatier flavor (traditional Northern Chinese trick).

What Are Scallions? (And Substitutes)

Scallions (also called “green onions” in the US) are long, thin onions with white bottoms and green tops. They’re milder than yellow onions and add a fresh, garlicky aroma.

• Substitutes: If you can’t find scallions, use green onions (they’re almost identical) or ¼ cup finely chopped leeks (white and light green parts only).
• Where to buy: Scallions are available at most grocery stores (Walmart, Kroger) and Asian markets. Look for firm, bright green bunches—avoid wilted or yellowing ones.

Similar Dishes to Try

If you love scallion pancakes, you’ll enjoy these other Chinese flatbreads:

• Chinese Meat Pie (Xian Bing): A savory pie filled with ground pork and cabbage—crispy on the outside, juicy inside.
• Peking Duck Pancakes: Thin, soft pancakes used to wrap roast duck, hoisin sauce, and scallions.
• Sesame Pancakes (Shaobing): A round, crusty pancake coated in sesame seeds—often split and filled with beef or pork.

How to Store, Freeze, and Reheat

• Storing: Leftover cooked pancakes can be stored in an airtight bag or container at room temperature for a day or in the refrigerator for up to 3 days.
• Reheating: Reheat in a dry skillet over medium-low heat for a couple of minutes per side until warmed through and crispy again. You can also use a toaster oven.
• Freezing (Highly Recommended!): To freeze uncooked pancakes, stack them with a piece of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag and freeze for up to 3 months. Cook them directly from frozen—no need to thaw! Just add a few extra minutes to the cooking time.

What to Serve With Scallion Pancakes

Scallion pancakes are fantastic on their own, but a simple dipping sauce takes them to the next level. Try a simple mix of soy sauce, rice vinegar, and a few drops of sesame oil. For a kick, add some chili oil or our versatile Chinese Chili Garlic Sauce.

They are also a perfect accompaniment to a larger meal. Serve them alongside a comforting bowl of Wonton Soup or a simple vegetable stir-fry for a complete and satisfying experience.

Frequently Asked Questions (FAQ)

1. Why did my pancakes turn out tough and hard?

This is usually due to two reasons: not resting the dough long enough, or cooking them for too long over low heat without a lid. The gluten needs time to relax, and the lid is essential for trapping steam to keep them soft.

2. My pancakes don’t have many layers. What went wrong?

This could be from rolling the final pancake too aggressively, which fuses the layers together. Be gentle in the final roll. Also, ensure you used enough of the oil paste—it’s what separates the layers.

3. Can I add other ingredients?

Absolutely! While not traditional, you could add a sprinkle of five-spice powder or white pepper with the salt for extra flavor. Some people also add toasted sesame seeds.

4. My dough is too sticky. What should I do?

Flour absorption rates can vary. If your dough is unmanageably sticky after kneading, add a tiny bit more flour, one teaspoon at a time, until it’s soft and pliable but no longer sticks to your hands. Working on a lightly oiled surface instead of a floured one also helps manage stickiness without drying out the dough.

Real Reviews From Our Readers

⭐⭐⭐⭐⭐ “I finally did it! I’ve tried other scallion pancake recipes before and they always came out tough, but the hot water dough trick in this one is a game-changer. They were so flaky and my family devoured them. The tip about letting the dough rest is no joke, it made it so easy to roll. This is my go-to recipe from now on!” – Jessica P.

⭐⭐⭐⭐⭐ “As someone who grew up eating my Taiwanese grandmother’s Cong You Bing, I’m very picky. This recipe is LEGIT. It tastes just like home. I made a double batch and froze them like you suggested, and they cook up perfectly from frozen for a quick breakfast. Thank you for sharing your family’s recipe!” – David L.

⭐⭐⭐⭐ “This was my first time making any kind of Chinese pancake and I was so proud of the result! My layers weren’t perfect but they were still delicious. The instructions were super clear and easy to follow for a beginner. Next time I’ll try to roll the dough even thinner before folding. Will definitely make again.” – Sarah M.

Flaky Scallion Pancakes (Cong You Bing / 葱油饼)

Lin

A classic Chinese street food made easy. This recipe yields incredibly flaky and layered scallion pancakes that are crispy on the outside, chewy on the inside, and stay wonderfully soft even when they cool down.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting Time 50 minutes mins

Total Time 1 hour hr 36 minutes mins

Course Breakfast

Cuisine Chinese

Servings 10 flatbreads

Calories 2350 kcal

Equipment

• 1 Large Mixing Bowl This should be large enough to comfortably mix about 4 cups (500g) of flour without spilling. A 4-quart (approx. 4-liter) bowl or larger is recommended.
• 1 Rolling Pin Any standard rolling pin will work. A smaller Chinese-style dowel or a tapered French-style pin can offer better control for rolling the dough very thinly.
• 1 Large Skillet A 10 to 12-inch (25-30 cm) non-stick skillet is highly recommended. It prevents sticking and requires less oil, making it very beginner-friendly. For a superior, crispier crust, a well-seasoned cast iron or carbon steel pan is an excellent alternative.
• 1 Lid for the skillet Must fit your skillet snugly. Covering the pan is a crucial step to steam the inside of the pancake, ensuring it cooks through and stays soft.
• 1 Spatulas A thin, flexible metal or silicone spatula is ideal for flipping. After cooking, you can use two spatulas to push the pancake from the sides towards the center to "scrunch" it up, which helps separate the layers and make it fluffier.
• 1 Kitchen Scale (Optional but highly recommended) For the most consistent and replicable results, especially with dough, using a kitchen scale to accurately measure flour and water by weight is the best practice. If unavailable, measuring cups and spoons will work.
• 1 Knife For finely chopping the scallions. A sharp chef's knife will be very helpful.
• 1 Cutting Board For finely chopping the scallions. A sharp chef's knife will be very helpful.
• 1 Small Bowl For mixing the flour and oil to create the oil paste.
• 1 Plastic Wrap or a Damp Kitchen Towel （Essential for covering the dough during its resting periods. This prevents the surface from drying out and forming a skin, which is key to keeping the dough soft.）

Ingredients

  

For the Dough

• 4 cups all-purpose flour (500g)
• 1 tsp kosher salt (3g)
• 1 cup boiling water (250ml / 250g)
• ½ cup cold water (120ml / 120g)
• 1 Neutral oil for brushing

For the Oil Paste and Filling

• 1 tbsp all-purpose flour
• 2 tbsp neutral oil (like canola or vegetable oil)
• 1 cup finely chopped scallions green parts only
• 1 salt for sprinkling

Instructions

 

• Make the Dough: In a large bowl, whisk together the flour and salt. Create a well in the center. Pour in the boiling water and stir with chopsticks or a spatula until a shaggy dough forms. Mix in the cold water. Once cool enough to handle, knead on a clean surface for 5-8 minutes until smooth.
• First Rest: Divide the dough into 10 equal pieces and roll them into balls. Brush with oil, place in a bowl, cover with plastic wrap, and let rest for at least 40 minutes.
• Prepare Filling: While the dough rests, mix 1 tbsp of flour and 2 tbsp of oil in a small bowl to create the oil paste. Set aside with the chopped scallions.

Shape the Pancakes:

• Take one dough ball and roll it out on a lightly oiled surface into a very thin rectangle.
• Spread a thin layer of the oil paste over the surface. Sprinkle with salt and scallions.
• Fold the rectangle into thirds like a letter to form a long strip.
• Roll the strip up into a tight log, then coil the log into a snail shape, tucking the end underneath.
• Gently flatten the coil with your palm.
• Second Rest: Repeat with all dough balls. Cover the shaped coils and let them rest for 10 more minutes.
• Final Roll: Gently roll each rested coil into a 6-7 inch (15-18 cm) round pancake.
• Cook: Heat 1 tablespoon of oil in a skillet over medium heat. Place a pancake in the pan, brush the top with oil, and cover. Cook for 2-3 minutes per side, until golden brown and cooked through. Repeat with the remaining pancakes.

Notes

Notes

• Resting is Crucial: Do not skip the resting times. They are essential for a tender, easy-to-roll dough.
• Dry Scallions: Ensure your scallions are very dry before chopping to prevent the pancakes from becoming soggy.
• Freezing: To freeze, stack uncooked pancakes separated by parchment paper in a freezer bag. Cook from frozen, adding 2-3 minutes to the total cooking time.

Nutrition Information

Serving: 1 pancake | Calories: 235kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 245mg | Fiber: 2g | Sugar: 1g

Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.

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