Scallion Pancakes

Cong You Bing are flaky, layered Chinese scallion pancakes made by rolling an oil-and-scallion-laced dough into a spiral before pan-frying until golden and crackly-crisp outside, with airy, distinctly layered dough inside. They're a beloved street food snack, best eaten hot with a soy-vinegar dip.

By YumYum Editorial · Chinese

Prep: 40 min · Cook: 20 min · Total: 60 min · Serves 4

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 3/4 cup boiling water
• 1/4 cup cold water
• 1/2 tsp salt (for dough)
• 1/3 cup neutral oil, divided
• 1 cup scallions, finely chopped
• 1 tsp salt (for filling)
• 1/2 tsp five-spice powder (optional)
• 2 tbsp soy sauce, for dipping
• 1 tbsp black vinegar, for dipping
• 1/2 tsp chili oil, for dipping (optional)

Instructions

1. In a bowl, gradually stir boiling water into flour with chopsticks until shaggy clumps form. Add cold water and salt, then knead into a smooth dough, about 5-8 minutes. Cover and rest 30 minutes.
2. Divide dough into 4 pieces. Roll one piece into a thin oval on a lightly floured surface.
3. Brush the surface generously with oil, then sprinkle with chopped scallions, salt, and five-spice powder if using.
4. Roll the dough up tightly into a log, then coil the log into a spiral (like a cinnamon roll) and tuck the end underneath.
5. Flatten the spiral gently with your palm, then roll it out again into a round pancake about 1/4-inch thick, being careful not to tear it. Repeat with remaining dough.
6. Heat 1-2 tbsp oil in a skillet over medium heat. Fry one pancake at a time, 2-3 minutes per side, pressing gently, until golden brown and crisp with visible flaky layers.
7. Transfer to a cutting board and cut into wedges to reveal the layers.
8. Whisk together soy sauce, black vinegar, and chili oil for a dipping sauce. Serve pancakes hot with the dip.