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.

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.

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.

💭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.

🥘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.

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.

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 scallion pancakes

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

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 the pancake directly or with a hot dipping sauce.

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.

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