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    Home » Recipes » Chinese Pancakes

    Chinese Scallion Pancakes (Congyoubing)

    Last Modified: December 10, 2022 by Elaine| 193 Comments

    24.9K shares
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    Chinese Scallions pancake (green onion pancake or Congyoubing) is one of the famous and traditional Chinese street foods and the ideal Chinese breakfast. Those crispy and aroma pancakes are available all around China. Making your own scallion pancake at home is easy and enjoyable with this simplified recipe.

    scallion pancakes|chinasichuanfood.com
    Table of Contents
    • What's Scallion pancake
    • 📖Various versions
    • How to make the scallion pancake dough
    • 💭Cook's Note
    • 🥘Ingredients
    • Instructions
    • How to store scallion pancakes
    • What to serve with Scallion Pancakes
    • Other Chinese pancakes to try
    • 🧾Recipe

    What's Scallion pancake

    Scallion pancake is a popular Chinese street food, a breakfast pancake with a lovely crispy shell and soft inside. It is widely loved because of the strong aroma of scallions or in mainland China, we use green onions. I know that many Chinese restaurants in the world provide this lovely pancake. However, making some at home is a nice experience. Only with simple and everyday ingredients, we can make our own extremely aromatic scallion pancakes. In China, there are, actually, several types of scallion pancakes.

    📖Various versions

    In northern provinces, scallion pancake (this version) is thinner, chewy, and with less oil. Those pancakes are usually made in very large pieces around 30 cm in diameter and sold by weight after cutting into small pieces. In Southern China, for example, Shanghai, scallion pancakes are thicker and fried with a larger amount of oil and creating an even more crispy shell and softer inner part.

    scallion pancakes|chinasichuanfood.com

    How to make the scallion pancake dough

    In order to make the pancake chewy but still easy to cook, I use both hot boiling water and cold water. Hot boiling water dough (烫面) is soft when well cooked, while cold water dough (冷面) produces a chewier texture. It is a good combination to keep a balance.
    I suggest using only the green part of the scallion or green onion. If you want to use the white part too, finely chop them.

    scallion pancakes|chinasichuanfood.com

    💭Cook's Note

    1. In order to make the pancake chewy but still easy to cook, I use both hot boiling water and cold water. Hot boiling water dough (烫面) is soft when well cooked, while cold water dough (冷面) produces a chewier texture.
    2. I suggest using only the green part of the scallion or green onion. The hard white part usually pierces the wrapper.
    3. It is quite important to rest the well-shaped pancake just before the last rolling out.
    4. In every step of this recipe, cover your single dough with a wet cloth or a plastic wrapper to prevent drying out.
    5. If you want to create multiple layers inside, try to stretch the final log as long as possible before rolling back to form the snail shape.
    6. Shanghai version also calls for a flour and oil mixture to create multiple layers. But oil is enough for quick home-cooking scallion pancakes.
    scallion pancakes|chinasichuanfood.com

    🥘Ingredients

    • 2 cups unshifted all-purpose flour  (nearly 300g)
    • ¾ cup water , around 180ml (½ cup hot boiling water + ⅓ cup cold water) + 10ml for adjusting
    • vegetables cooking oil - oil for the dough, brushing and pan-frying
    • 2 cups chopped scallion (use green part only)
    • ½ tsp. salt
    • 1 tbsp. Chinese five-spice powder (for garnishing, this is optional)

    Instructions

    Make the dough

    Mix salt with all-purpose flour. Prepare a large mixing bowl. Dig a small hole in the center and then pour the hot water in. Mix for a while and then stir in the room-temperature water and cooking oil too. Grasp everything to form a ball, cover, and rest for 10 minutes. You don't need to knead the dough until very smooth at this stage because it may be hard to achieve. Just cover and let the flour and water combine.

    After resting, then knead until very smooth (around 3-5 minutes ). Then divide the dough into 4 pieces. Shape each portion into a smooth round dough. Cover the rest for 20 to 30 minutes.

    scallion pancake dough|chinasichuanfood.com
    scallion pancakes|chinasichuanfood.com
    Cover the small balls and set them aside to rest

    Assemble the scallion pancake

    Take one small ball out, and roll it out to a rectangle around 10cm wide and 8cm high. Brush some oil in the center part and then sprinkle Chinese five spice powder if using. Spread chopped scallion in. Fold up the rectangle into a cylinder. Repeat to finish all four cylinders.

    Take one out, slightly lengthening the cylinder with two hands, and then roll from one end to the other to form a snail shape. Suck the end in the dough.

    scallion pancake assembling|chinasichuanfood.com

    Repeat to finish all four. Remember to cover to avoid drying out.

    scallion pancakes|chinasichuanfood.com

    Then roll out the pancake into a large round circle. Be gentle and use your hand as most as possible. To get a perfect round pancake for beginners, get yourself a small pan (18 to 20cm in diameter) and push with your fingers to spread the dough over the pan.

    scallion pancakes|chinasichuanfood.com

    Pan-frying scallion pancakes

    Brush some cooking oil on a pan and then place the scallion pancakes.

    scallion pancakes|chinasichuanfood.com

    Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to twirl the circle from time and time especially the central part to ensure the circle is evenly fried.

    scallion pancakes|chinasichuanfood.com
    scallion pancakes|chinasichuanfood.com

    You can serve the pancake directly or with a hot dipping sauce.

    scallion pancakes|chinasichuanfood.com

    How to store scallion pancakes

    If you want to save the pancakes and serve them later, separate each of the pancakes with a plastic wrapper or oil paper. Overlay and then place in an air-tight container. Directly pan-fry the pancake without defrosting.

    scallion pancakes|chinasichuanfood.com

    What to serve with Scallion Pancakes

    Scallion pancakes can be matched with savory soups, stir fry, and porridge. Following are some of my best serving options.

    1. lotus root soup
    2. Winer melon soup
    3. Hot and sour soup
    4. Plain rice porridge
    5. Tomato egg drop soup
    6. Seaweed egg drop soup

    Other Chinese pancakes to try

    If you love this pancake, you can also check the following Chinese pancakes

    1. Zucchini Pancakes Chinese Style
    2. Chinese Meat Pie (Xian Bing)
    3. Easy Scallion Pancakes, From Batter Directly
    4. Spiced Multi-layer Chinese Pancake
    5. Peking Duck Pancake
    6. Steamed Duck Pancake

    🧾Recipe

    scallion pancakes|chinasichuanfood.com

    Chinese Scallion Pancakes

    Elaine
    Detailed steps for making traditional Chinese scallion pancakes at home.
    5 from 37 votes
    Watch Video Print Recipe
    Prep Time 20 mins
    Cook Time 6 mins
    Total Time 26 mins
    Course Breakfast, staple food
    Cuisine Chinese
    Servings 2
    Calories 577 kcal

    Ingredients
      

    Dough ingredients

    • 2 cup unshifted all purpose flour , around 300g
    • ½ cup hot boiling water
    • ¼ cup room temperature water
    • 1 tsp. salt
    • 1 tbsp. vegetable cooking oil

    Assemble and Pan-frying

    • 4~6 tbsp. cooking oil , 2 for brushing, other for pan-frying
    • 2 cup chopped scallion , use green part only
    • 1 tbsp. Chinese five spice powder , optional

    Dipping sauce

    • 1 tbsp. light soy sauce
    • ½ tbsp. sesame oil
    • ¼ tsp. salt
    • 1 tbsp. chili oil
    • chopped green onion and coriander

    Instructions
     

    Make the dough

    • Mix salt with all purpose flour.
    • Stir in the hot water first. Mix for a while and then stir in the room-temperature water and cooking oil too. Grasp everything to form a ball, cover, and rest for 10 minutes. You don't need to knead the dough until very smooth at this stage because it may be hard to achieve. Just cover and let the flour and water combine.
    • After resting, then knead until very smooth (around 3-5 minutes ). Then divide the dough into 4 pieces. Shape each portion into a smooth round dough. Cover the rest for 20 to 30 minutes.

    Assemble the pancake

    • Take one small ball out, and roll it out to a rectangle around 10cm wide and 8cm high. Brush some oil in the center part and then sprinkle Chinese five spice powder if using. Spread the chopped scallion in. Fold up the rectangle into a cylinder. Repeat to finish all four cylinders.
    • Take one out, slightly lengthening the cylinder with two hands, and then roll from one end to the other to form a snail shape. Suck the end into the dough.
    • Repeat to finish all four. Remember to cover to avoid drying out.
    • Then roll out the pancake into a large round circle. Be gentle and use your hand as most as possible. To get a perfect round pancake for beginners, get yourself a small pan (18 to 20cm in diameter) and push with your fingers to spread the dough over the pan.

    Pan-frying

    • Pour around 2 tablespoon of oil in a pan and then place one pancake in.
    • Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to twirl the circle from time and time especially the central part to ensure the circle is evenly fried. You can serve it as a whole or cut it into small pieces.
    • Mix all the seasonings for the dipping sauce. Serve along with the pancakes.

    Video

    Notes

    1. For a softer texture, add slightly more water.
    2. If you need to add the amount, during the process of making the circle, do cover the rest of dough with a wet cloth so that the dough will not be too dry.

    Nutrition

    Calories: 577kcalCarbohydrates: 106gProtein: 16gFat: 9gSodium: 501mgPotassium: 516mgFiber: 7gSugar: 2gVitamin A: 995IUVitamin C: 20.4mgCalcium: 138mgIron: 10mg
    Keyword pancake, Scallion
    Tried this recipe?Mention @ChinaSichuanFood
    scallion pancakes|chinasichuanfood.com

    More Chinese Pancakes

    • Peking Duck Pancake
    • Pineapple Buns—Bolo Bao Recipe
    • Homemade Red Bean Buns (Dou Sha Bao)
    • Char Siu Bao (BBQ Pork Buns)

    Reader Interactions

    Comments

    1. Amy

      May 01, 2021 at 12:38 am

      5 stars
      I made these last spring and my family loved them! Finally my chives are in full bloom again this year and I'm so excited to make them again. It's fun to have a seasonal food like this to enjoy our fresh herbs. Thank you for this delicious recipe!

      Reply
      • Elaine

        May 04, 2021 at 8:32 am

        Thanks Amy for your lovely feedback. Yes, that's the time for fresh herbs. Happy cooking.

        Reply
      • Jujitsu

        September 28, 2022 at 4:32 am

        5 stars
        These chinese pancakes are so delicious! It's a good starter recipe for better recipes.

        Reply
        • Elaine

          September 28, 2022 at 6:45 am

          Thanks Jujitsu for your lovely feedback. Happy cooking!

          Reply
    2. Liz

      February 03, 2022 at 11:32 am

      5 stars
      This is a great recipe! So we’ll written and looks amazing.

      Reply
      • Elaine

        February 06, 2022 at 10:51 am

        Thanks Liz. Happy cooking!

        Reply
    3. Rae

      March 10, 2022 at 3:23 pm

      5 stars
      Honestly the best most authentic recipe I’ve tried! They come out restaurant quality every single time. Love them!

      Reply
      • Elaine

        March 13, 2022 at 9:14 am

        Thanks Rae.

        Reply
        • Kalina

          June 26, 2022 at 11:18 pm

          Hello! When you say to pour in hot water and wait 10 min, am I supposed to mix it and then wait?

          Reply
          • Elaine

            June 30, 2022 at 8:47 am

            Yes, roughly mix and let the hot water get more touch with the flour. Then wait until cooled for kneading.

            Reply
    4. Noel T

      August 06, 2022 at 3:59 am

      5 stars
      Hi there!
      I followed your recipe today and made these for the first time. I cannot believe how easy they were to make and they tasted incredible! I fried mine in duck fat so they had a very rich flavor. Thank you so much for the recipe, this is going to be a staple in my house from now on.

      Reply
      • Elaine

        August 07, 2022 at 10:05 am

        Thank you Noel! I am so glad to know you love it. Happy cooking. Scallion pancake is super comforting.

        Reply
      • Rosanna Noceti

        December 10, 2022 at 11:53 pm

        5 stars
        Thankyou for duck fat idea

        Reply
    5. Swapna

      August 25, 2022 at 6:02 am

      Hi there, what is the total prep plus cooking time? I'm thinking this is a little more than the 26m in the description? Thanks!

      Reply
      • Elaine

        August 27, 2022 at 9:15 pm

        Swapna,
        Most of the time is for resting. The entire process may take around 40 minutes.

        Reply
    6. JIHAD BILAL

      November 19, 2022 at 1:59 am

      5 stars
      I love these pancakes and I usually make enough for two weeks at a time. I use a food processor to make the dough and I keep the unused portion in the refrigerator. We all love it. Thank you.

      Reply
      • Elaine

        November 19, 2022 at 8:28 am

        Thanks, Jihad!!!

        Reply
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