Crispy, flaky, and filled with bright green scallion flavor, these Crispy Chinese Scallion Pancakes (Cong You Bing) deliver golden crunch and soft layers in every bite. The outside fries to a thin, crackly crust while the inside stays chewy with ribbons of green onion — simple, satisfying, and addictively savory. This recipe is easy because the dough is just flour and boiling water, and the folding technique builds the layers without fancy tools. Make them as a snack, a side for a bowl of soup, or slice and serve at brunch with a dipping sauce. For a quick pairing that keeps the crunch, try them with a light fried or air-fried fish taco like Air Fryer Bang Bang Shrimp Tacos. You’ll be surprised how a few simple steps produce serious restaurant-level texture at home.
Why You’ll Love This Crispy Chinese Scallion Pancakes (Cong You Bing)
- Simple dough: only 2 cups all-purpose flour and 3/4 cup boiling water — no yeast, no resting overnight.
- Deep, savory scallion flavor from 5–6 fresh green onions folded into every layer.
- Crisp outside and chewy, layered inside — great contrast in every bite.
- Quick to make: active hands-on time is short after the dough cools for 30 minutes.
- Flexible: works as a snack, side, brunch item, or party appetizer.
- Budget-friendly: pantry staples and fresh scallions are inexpensive but flavorful.
- Easy to scale: make more or fewer pancakes by dividing the dough differently.
- Pan-fried method gives predictable color and texture on a regular skillet.
What Is Crispy Chinese Scallion Pancakes (Cong You Bing)?
Crispy Chinese Scallion Pancakes, or Cong You Bing, are a classic Chinese street-food flatbread made from a simple unleavened dough rolled thin, brushed with oil, sprinkled with chopped green onions and salt, then shaped and pan-fried until golden and crisp. They taste savory and slightly salty, with a toasted, toasty outer crust and soft, layered internal texture. What makes them special is the rolling and coiling technique that creates thin laminated layers — each layer separates slightly during frying and becomes flaky. The cooking method is pan-frying on medium heat, which gives control over the color and crispness. The overall vibe is homey and comforting, perfect for a weeknight meal, quick brunch, or casual gathering.
Ingredients for Crispy Chinese Scallion Pancakes (Cong You Bing)
For the Base
- 2 cups all-purpose flour
- 3/4 cup boiling water
For the Filling
- 5–6 green onions, finely chopped
- Salt, to taste
For Cooking
- Oil, for frying
Ingredient Notes (Substitutions, Healthy Swaps)
- Flour: All-purpose flour gives the classic texture. For a slightly chewier pancake, use half all-purpose and half bread flour (optional). Do not replace with gluten-free flours without adjusting technique.
- Water: Use boiling water as written to gelatinize some starches and make the dough soft and easy to work with. Do not substitute cold water.
- Green onions: Scallions are traditional. You can use chives if you prefer a milder flavor (optional). Avoid large white onions — they change texture and moisture.
- Salt: Salt is used only to taste. Consider a light sprinkle in the layers and adjust at the end.
- Oil: Use a neutral oil with a high smoke point for frying, such as vegetable or canola. A light drizzle of toasted sesame oil in the filling is optional for deeper aroma, but it is not required.
Step-by-Step Instructions
Step 1 – Make the dough
- In a mixing bowl, add 2 cups all-purpose flour. Pour 3/4 cup boiling water over the flour while stirring with a spoon or chopsticks until a shaggy dough forms. When cool enough to handle, knead briefly until it becomes a smooth ball.
- Visual cue: dough should feel soft but not sticky. If it sticks heavily, dust with a teaspoon of flour and knead a little.
- Let the dough rest for about 30 minutes to relax the gluten.
Step 2 – Divide and roll
- Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle, roughly 6–8 inches across, as thin as you can without tearing.
- Visual cue: you should see faint translucency when the dough is thin enough.
Step 3 – Add oil, salt, and scallions
- Brush a thin layer of oil over the surface of each rolled circle. Sprinkle a light pinch of salt and scatter the finely chopped green onions evenly across the oiled surface.
- Pro cue: use a light hand with salt — you can always add more when serving.
Step 4 – Roll and coil
- Roll the dough tightly into a log, like a jelly roll. Then coil the log into a round snail shape, tucking the end underneath. Flatten the coil gently with your palm and then roll it out again into a 5–6 inch pancake, keeping it even but not paper thin.
- Visual cue: you’ll see spiral layers in the cross-section when you flatten it slightly.
Step 5 – Pan-fry until golden
- Heat a skillet over medium heat and add enough oil to coat the bottom. Fry each pancake 3–4 minutes per side until golden brown and crispy. Adjust heat slightly if the pancake browns too fast before cooking through.
- Pro cue: aim for steady medium heat. Too high and the outside will burn before layers cook; too low and it will absorb excess oil and be soggy.
Step 6 – Drain and serve
- Remove pancakes from the skillet and place them on paper towels to drain briefly. Slice into wedges and serve hot.
- Visual cue: the center should be cooked, not doughy; edges should be crisp and bubbly.
Pro Tips for Success
- Use boiling water: it makes a soft, workable dough without long kneading.
- Rest the dough: the 30-minute rest relaxes gluten and prevents spring-back when rolling.
- Thin rolling: roll the dough thin for crisp layers. Thicker dough gives a more bread-like result.
- Oil lightly: too much oil in the layers makes the pancake greasy; a thin brush is enough.
- Heat control: keep medium heat steady. Adjust the flame so each side takes 3–4 minutes to reach golden.
- Work quickly with the scallions: add them just before rolling to avoid excess moisture seeping into the dough.
- Test one pancake first: adjust salt and frying time based on the first one.
- Clean skillet between batches if bits burn — a slight burn will carry a bitter flavor.
Flavor Variations
- OPTIONAL — Sesame-Scallion: Add 1 tsp toasted sesame oil brushed lightly over the dough before adding scallions for a nutty aroma.
- OPTIONAL — Peppery Kick: Mix a pinch of white pepper or black pepper into the salt sprinkle for subtle heat.
- OPTIONAL — Cheese Fold: Add a thin shaving of hard cheese (like aged cheddar) between layers for a fusion twist; keep it light so it doesn’t overwhelm.
- OPTIONAL — Herb Mix: Combine finely chopped cilantro with scallions for a fresh, herbal note.
- OPTIONAL — Spiced Salt: Mix a small pinch of five-spice powder into the salt for a warm, aromatic edge.
- OPTIONAL — Garlic Scallion: Mince 1 small clove of garlic and mix with scallions if you want a garlicky punch, but use sparingly to avoid burning.
Serving Suggestions
- Serve sliced into wedges with a dipping sauce like soy-vinegar-chili or a simple mix of soy sauce and rice vinegar.
- Pair with a light soup (egg drop, hot and sour, or miso) for a comforting meal.
- Use as a base for a sandwich — add sliced cucumber, pickled vegetables, and a protein for a crunchy handheld.
- Serve alongside a stir-fry or noodle bowl to add texture contrast.
- For brunch, top wedges with a soft-cooked egg and drizzle a little soy or chili oil.
- Cut into bite-sized pieces and serve as an appetizer at parties with toothpicks and dipping sauces.
- Make a platter with steamed dumplings and pickled vegetables for a family-style meal.
Make-Ahead, Storage & Reheating
- Make-ahead: You can make the dough and refrigerate it wrapped for up to 24 hours. Bring to room temperature before rolling and shaping.
- Prepped scallions: Chop scallions up to 1 day ahead and store wrapped in the fridge.
- Cooked storage: Cooked pancakes keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat over medium heat in a dry skillet for 2–3 minutes per side until crisp. Avoid microwaving — microwaves soften the crust and make pancakes chewy.
- Texture changes: Refrigeration will slightly soften the crisp layers; a good re-crisp in the pan restores much of the original texture.
Storage and Freezing Instructions
- Freezing cooked pancakes is possible but not ideal: freezing can make layers a bit denser and reduce flakiness. If you must freeze, cool completely, wrap each pancake in plastic, and place in a freezer bag for up to 1 month.
- Thaw overnight in the fridge and re-crisp in a skillet over medium heat for best results.
- For better texture long-term: freeze shaped but uncooked coils on a tray until solid, then transfer to a bag. Cook from thawed and re-rolled carefully to maintain layers.
- If freezing is not recommended: freshly fried pancakes offer the best crispness; plan to cook just before serving when possible.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~220 kcal | 5 g | 30 g | 9 g | 1 g | variable (depends on salt)
Estimates vary by brands and portions.
FAQ About Crispy Chinese Scallion Pancakes (Cong You Bing)
Q: Why is my dough too sticky?
A: You likely used too much water or didn’t knead enough. Dust with a little flour and knead until smooth. Let it rest to firm up.
Q: Why do pancakes turn out chewy instead of flaky?
A: They may be too thick or under-fried. Roll thinner and fry until the outside is golden and crisp for layered separation.
Q: Can I use cold water instead of boiling water?
A: No — boiling water partially gelatinizes the starch and gives a softer dough. Cold water makes a tougher dough.
Q: How do I keep pancakes from being greasy?
A: Use a thin layer of oil when brushing and avoid frying in too much oil. Maintain medium heat so the pancake cooks through without absorbing excess oil.
Q: Can I add other fillings like meat or veggies?
A: You can add small amounts of cooked, dry fillings as an option, but avoid watery vegetables that will make the dough soggy.
Q: How do I know when they are done inside?
A: The exterior should be golden brown and firm. If you press gently, it should spring back and feel cooked; slice one open to check for any raw dough.
TastyInspo Notes
- Finish with a sprinkle of flaky sea salt just after frying for an added crunch and flavor pop.
- Cut into wedges and serve on a slate or wooden board for rustic presentation.
- Offer small bowls of dipping sauces: soy-vinegar-chili, sweet chili, or a sesame-ginger mix for variety.
- For neat slices, let pancakes cool 1–2 minutes before cutting — they hold shape better.
- If serving at a party, keep pancakes warm in a low oven (200°F / 95°C) on a rack so they stay crisp underneath.
Troubleshooting
- Problem: Pancakes are doughy inside. Fix: Roll thinner and fry slightly longer on medium heat; the outside should be golden before flipping.
- Problem: Pancakes are too oily. Fix: Use less oil in the pan and brush only a thin layer between layers; drain on paper towels.
- Problem: Scallions released too much moisture. Fix: Pat scallions dry and chop just before assembling; use fewer scallions if needed.
- Problem: Pancakes burn before cooking through. Fix: Lower the heat a bit and fry longer; use a heavy-bottomed pan for even heat.
- Problem: Layers won’t separate. Fix: Ensure good oil distribution between layers and roll the dough thinly before coiling.
- Problem: Pancakes stick to pan. Fix: Use a nonstick or well-seasoned cast-iron skillet and enough oil to coat the surface lightly.
Conclusion
These Crispy Chinese Scallion Pancakes (Cong You Bing) are an easy way to add crisp, savory layers to your meal rotation — minimal ingredients, clear steps, and big flavor. For more ideas on quick, crispy pairings that bring a similar crunch, check this helpful recipe for Scallion pancakes (Cong You Bing, 葱油饼) – Red House Spice. Enjoy making them at home and tweak the seasoning to your taste for a perfect, repeatable result.
Crispy Chinese Scallion Pancakes (Cong You Bing)
Ingredients
For the Base
- 2 cups all-purpose flour For a chewier pancake, use half all-purpose and half bread flour.
- 3/4 cup boiling water Use boiling water to gelatinize starches and make the dough easier to work with.
For the Filling
- 5-6 pieces green onions, finely chopped Scallions are traditional; chives can be used for a milder flavor.
- to taste none salt Used only to taste; sprinkle lightly.
For Cooking
- as needed none oil Use a neutral oil for frying; sesame oil is optional for flavor.
Instructions
Make the dough
- In a mixing bowl, add 2 cups all-purpose flour. Pour 3/4 cup boiling water over the flour while stirring until a shaggy dough forms.
- Once cool enough to handle, knead briefly until it becomes a smooth ball. Let the dough rest for about 30 minutes to relax the gluten.
Divide and roll
- Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle, roughly 6–8 inches across.
Add oil, salt, and scallions
- Brush a thin layer of oil over the surface of each rolled circle. Sprinkle a light pinch of salt and scatter the finely chopped green onions evenly across the oiled surface.
Roll and coil
- Roll the dough tightly into a log, then coil the log into a round snail shape, tucking the end underneath. Flatten the coil gently and roll it out again into a 5–6 inch pancake.
Pan-fry until golden
- Heat a skillet over medium heat and add enough oil to coat the bottom. Fry each pancake for 3–4 minutes per side until golden brown and crispy.
Drain and serve
- Remove pancakes from the skillet and place them on paper towels to drain briefly. Slice into wedges and serve hot.
