Cong You BingScallion Pancakes
These layered pan-fried flatbreads are crisp outside, chewy inside, and fragrant with sesame oil and scallions. They are a beloved snack and breakfast food across China and are best eaten hot from the pan.
Prep
35m
Cook
20m
Serves
4
Regional versions
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- China
- Taiwan
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 400gAll-Purpose Flour
- 240mlWater (warm)
- 6gSalt
Filling
- 80gScallion (finely chopped)
- 20mlSesame Oil
Frying
- 60mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt, add the warm water, and knead until smooth. Cover and rest until pliable.
- 02
Divide the dough into equal pieces and roll each into a thin sheet.
- 03
Brush each sheet with the sesame oil, scatter with the scallion, then roll into a log and coil into a spiral.
- 04
Roll each spiral gently into a flat round.
- 05
Heat the vegetable oil in a skillet over medium heat, adding more between batches as needed.
- 06
Cook the pancakes one at a time, turning as needed, until both sides are golden and crisp and the centers are cooked through.
- 07
Cut into wedges and serve hot.
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