🇨🇳 China · Food
Flaky Scallion Pancakes (Cong You Bing)
By eatmundo · August 3, 2026
🇨🇳 CNCrispy on the outside, chewy on the inside, these traditional pancakes feature thin, flaky layers infused with aromatic green onions and sesame oil.
Ingredients
check them off as you prepareHow to Make It
- 1
Mix 300g of flour with 180ml of boiling water in a bowl until a shaggy dough forms; knead for 5 minutes until smooth.
- 2
Cover the dough with a damp cloth and let it rest for 15 minutes to relax the gluten.
- 3
Finely chop the 100g of green onions into tiny rings, keeping them as dry as possible.
- 4
Divide the dough into 4 equal pieces, roll each into a thin rectangle, and spread with a tiny bit of lard.
- 5
Sprinkle the onions and salt over the dough, roll it up like a cigar, then coil it into a snail-like spiral.
- 6
Flatten the coils gently with a rolling pin into 15cm discs, being careful not to tear them.
- 7
Heat a pan with 1 tbsp of oil over medium heat, fry the pancakes for 3 minutes per side until golden brown.
- 8
Remove from heat, let sit for 1 minute to crisp up, then serve hot with a side of soy sauce.
Frequently Asked Questions
Why use boiling water for the dough?+
Boiling water partially cooks the starch, making the pancakes chewy instead of bread-like.
How do I get those flaky layers?+
The key is rolling, coiling, and flattening the dough multiple times to create internal layers.
Can I replace lard?+
You can use vegetable oil, but lard produces a significantly flakier texture.
Should the onions be salted?+
No, salt the dough directly to keep the onions crisp and avoid releasing their water too early.
