Scallions pancake (green onion pancake or Cong You Bing) 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 and it is the top star among Asian pancakes. Making your own scallion pancake at home is easy and enjoyable with this simplified recipe. My scallion pancake recipe is a simplified version so you can make it with the simpler steps, yet creating satisfying results.

scallion pancakes|chinasichuanfood.com

What’s Scallion pancake

Chinese Scallion Pancake is a popular Chinese street food, a breakfast pancake with a lovely crispy shell and soft inside. The are some other names for the pancake, the Chinese name is Cong You Bing (葱油饼), sometimes called green onion pancake. Scallion Pancakes are made with flour, oil, and chopped scallions or green onions.

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.

📖Versions of pancake

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.

For chive lovers, you can also use chive to replace scallion to make a lovely chive pancake.

scallion pancakes|chinasichuanfood.com

Why this recipe

I use limited steps to make the scallion pancake, it is the easiest way. I have tested several versions and find this one is the easiest method but still creates a lovely combination of the crispy, flaky shell and a soft inside. We don’t use any oil mixture (油酥) for this recipe.

More thought about the oil

Traditionally scallion pancakes are made with animal fat like pork lard because animal fat usually has a strong aroma which can give the pancakes their unique flavor.

However, you can make them with other oils like neutral vegetable oil to make scallion pancakes much easier to prepare and vegan-friendly.

How to make 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 (1/2 cup hot boiling water + 1/3 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 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 into 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 perfectly 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

Although I can finish my scallion pancakes every time, there are some tips for you if you really have leftovers.

It’s important to let the pancakes cool down completely before storing them. For best results, place the pancakes in an air-tight container or bag, it can be kept for 2 or 3 days. You can reheat the cooked scallion pancakes with a microwave or a pan on the stove. However, the reheated scallion pancake will be much chewier because of the decrease in water content. But it will be super crispy too.

How to freeze scallion pancakes

You may find frozen scallion pancakes at the Asian market. We can freeze our homemade scallion pancakes too. One of the reasons why I love to serve scallion pancakes is that they can be made ahead.

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. Then you will get a scallion pancake with a nice texture too.

scallion pancakes|chinasichuanfood.com

What to serve with

Scallion pancakes can be matched with savory soups, stir fry, and porridge. Following are some of my best serving options: lotus root soup, Winer melon soup, hot and sour soup, plain rice porridge, tomato egg drop soup, Seaweed egg drop soup, or basic Chinese congee and soy milk.

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
scallion pancakes|chinasichuanfood.com

Dipping sauce

The scallion pancake itself is quite delicious but it can be even better with a dipping sauce. That’s the reason why I add a dipping sauce in this recipe. It is a hot Asian style dipping sauce.

scallion pancakes|chinasichuanfood.com

Chinese Scallion Pancakes

Detailed steps for making traditional Chinese scallion pancakes at home. A vegan scallion pancake with vegetable oil recipe.
5 from 60 votes
Print Pin Rate
Course: Breakfast, staple food
Cuisine: Chinese
Keyword: pancake, Scallion
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 2
Calories: 577kcal
Author: Elaine

Ingredients

Dough ingredients

  • 2 cup unshifted all purpose flour , around 300g
  • 1/2 cup hot boiling water
  • 1/4 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

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: 577kcal | Carbohydrates: 106g | Protein: 16g | Fat: 9g | Sodium: 501mg | Potassium: 516mg | Fiber: 7g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 20.4mg | Calcium: 138mg | Iron: 10mg

By the way, we also have a simplified scallion pancake recipe made from batter directly. It only needs 5 minutes of preparation, remember to check that version too.

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200 Comments

  1. 5 stars
    Thank you for sharing this! I love your blog and will definitely will make some of your other recipes.
    I loved this delicious dish when i traveled to china a long time ago.
    i was wondering if i don’t have scallion can i replace it with onion or garlic?

    Looking forward to your kind answer.

    1. Sure! I change scallion to lots of other things regularly. If you plan to use garlic, drain them under running water after chopping to avoid sticky in the frying process.

  2. 5 stars
    Thank you so much for such a simple, doable recipe. I have loved eating these as a child and finally, during this quarantine, have wanted to make my own. Thanks to your really helpful, detailed instructions and photographs (extremely helpful), I was able to do so without problem, and these came out wonderfully. I am shocked and amazed and so pleased. Thank you a thousand times over.

    1. Thanks Amy! I tried to list all the important steps with photos. And all of my efforts are paying off now. Happy cooking and enjoy delicious food.

  3. I would Ike to try making the scallion pancakes and have the following questions:
    1. Roll the snail out to a thin circle – what is the diameter?
    2. What did you use the make the dip for the pancakes?

    1. Hi,
      1. Around 18 to 20cm in diameter.
      2. I use 1/2 tbsp. oyster sauce
      1 tbsp. light soy sauce
      2 garlic cloves , chopped
      1 tbsp. sesame oil
      1 tbsp. chili oil
      2 tbsp. water
      chopped green onion and coriander

    2. 5 stars
      I made this for lunch today was craving some good scallion pancakes since my dumplings place (where i usually eat it) is like 40 minutes away in car and pandemic reasons I can’t go. Easy to do, tasty even without the Chinese five spice (didn’t have it.)

      I made my own dipping sauce :3
      1/2 tpsp oyster sauce
      1/2 tpsp hoisin sauce
      1 tpsp soy sauce
      A bit of scriracha
      1 garlic glove chopped
      2 tpsp Water

      Sooooo gooood

  4. In step #2. After i pour in the hot water, i just wait 10 min. No stirring, right? So not all the flour will be mixed with hot water at this point.

  5. Hello, Thank you so much for sharing this recipe.
    My question is, are you able to make the dough in advance? I was thinking about making it today and cooking it tomorrow? Or is it better if I cook make and cook it today and then reheat it for tomorrow?
    Thank you

    1. Yes, Emi! You can prepare the dough in advance. You can rest the smaller portion dough in fridge and then fry after rolling out next day.

  6. 5 stars
    I made this for lunch today was craving some good scallion pancakes since my dumplings place (where i usually eat it) is like 40 minutes away in car and pandemic reasons I can’t go. Easy to do, tasty even without the Chinese five spice (didn’t have it.)

    I made my own dipping sauce :3
    1/2 tpsp oyster sauce
    1/2 tpsp hoisin sauce
    1 tpsp soy sauce
    A bit of scriracha
    1 garlic glove chopped
    2 tpsp Water

    Sooooo gooood

    1. Thanks Lydia for your sharing. I love your sauce idea, especially for hoisin sauce and chili sauce.

  7. 5 stars
    Thank you so much for sharing this recipe! I’ve made it a few times (addictive and SO easy :)) although I’ve not been able to get my rolled dough looking tidy like yours. I have explosions of scallions popping out everywhere! Do other kinds of flour (bread or pastry) work with this recipe? I’m afraid to mess with perfection so I haven’t experimented.

    1. Rosie,
      I tried with cake flour and bread flour and all purpose flour gets the best performance.

  8. 5 stars
    Thank you for the great recipe. I have a little question, is it possible to premake the dough either the day before or 6-8 hour prior to frying it?

    1. Yes, Sam. I recommend you finish all of the previous steps and skip the last rolling out step. Then cover the small portions and let them rest (for summer in fridge). Then roll out just before pan-frying. But that’s only for 6-8 hours ahead. For longer time, you can finish all of the steps and then wrap the pancake with plastic wrapper and place in freezer.