Scallion Pancake

Name: Scallion Pancake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 300 g flour; 180 ml hot water; 4 scallions — chopped; 3 tbsp oil; 1 tsp fine sea salt; 1 tsp toasted sesame oil

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Scallion Pancake, or Cong You Bing, traces its roots to the bustling street stalls of northern China, where vendors craft it with a practiced hand. This dish is a staple of casual meals, often enjoyed as a snack or part of a larger spread. In homes, it’s made with a few simple ingredients, yet prepared with the same attention to detail as those street-side versions.

Perfectly golden and crisp on the outside, each bite reveals a tender, flaky interior layered with fragrant scallions. The generous use of oil ensures a satisfying richness, while a hint of toasted sesame oil adds depth. Serve these pancakes hot, ideally as soon as they come off the pan, to appreciate their full texture and flavor.

Ingredients

300 gflour
180 mlhot water
4scallions — chopped
3 tbspoil
1 tspfine sea salt
1 tsptoasted sesame oil

Method

In a large mixing bowl, combine 300 g of flour with 180 ml of hot water. Use a wooden spoon to stir until a shaggy dough forms. Once cool enough to handle, knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax, which will make rolling easier.
While the dough is resting, finely chop 4 scallions and set them aside. After the dough has rested, divide it into four equal portions. Roll each portion into a thin circle, about 20 cm in diameter, using a rolling pin. Brush the surface of each circle with a thin layer of the 1 tsp toasted sesame oil, then sprinkle evenly with 1 tsp of fine sea salt and a quarter of the chopped scallions.
Roll each circle into a tight log, starting from one edge. Coil the log into a spiral, tucking the end underneath. Gently flatten the spiral with your palm, then roll it out again into a circle about 15 cm in diameter. This process creates the flaky layers characteristic of a good scallion pancake.
Heat a non-stick skillet over medium-high heat and add 1 tbsp of oil. Once the oil is shimmering, carefully place one pancake in the skillet. Cook for about 2-3 minutes on each side, pressing gently with a spatula, until both sides are golden brown and crispy. Adjust the heat if necessary to avoid burning.
Remove the pancake from the skillet and place it on a wire rack to cool slightly, which helps maintain its crispness. Repeat the cooking process with the remaining pancakes, adding more oil as needed.
Once all the pancakes are cooked, slice them into wedges and serve warm. The pancakes should be crispy on the outside with a soft, layered interior, perfect for sharing at the table.