🇨🇳 China · Food
Crispy Scallion Pancakes (Cōng Yóu Bǐng)
By eatmundo · July 12, 2026
These flaky, layered pancakes are a beloved street food classic. Each bite offers a satisfying crunch from the golden-brown crust followed by a chewy, aromatic center.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, mix 300g flour with 180ml boiling water, stirring until a shaggy dough forms.
- 2
Knead the dough on a flat surface for 8 minutes until smooth and elastic, then cover for 20 minutes.
- 3
Finely chop 5 stalks of scallions and set aside while the dough rests.
- 4
Divide the dough into two balls, roll each into a thin rectangle using a rolling pin.
- 5
Brush the surface with sesame oil and sprinkle generously with 1 teaspoon crushed Sichuan peppercorns and the scallions.
- 6
Roll the rectangle into a long, tight cylinder, then coil it into a snail-like shape.
- 7
Flatten the coil carefully with your palm and roll it out again into a circular pancake shape.
- 8
Heat 2 tablespoons of oil in a non-stick pan over medium heat and cook the pancake for 4 minutes per side.
- 9
Remove when the crust is shatteringly crisp and golden brown; let cool for 2 minutes before cutting into wedges.
Frequently Asked Questions
Should I use hot or cold water for the dough?+
Use boiling water to create a 'hot water dough,' which gelatinizes the starch and results in a soft, pliable texture rather than a chewy or tough one.
How do I achieve those distinct flaky layers?+
The key is to roll the dough out thinly, brush it with sesame oil, sprinkle generously with scallions, and roll it into a tight cylinder before coiling it like a snail.
What is the best way to incorporate Sichuan peppercorns?+
Toast the peppercorns until fragrant, grind them into a fine powder, and mix them directly into the sesame oil used for the inner layers to infuse the entire pancake.
How long should I cook the pancakes to ensure they are crispy?+
Cook on medium-low heat for about 3-4 minutes per side until golden brown, ensuring the center is cooked through while the exterior achieves a crisp, shattered texture.
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