Scallion Pancakes, also known as Cong You Bing, are a crispy, savory Chinese snack that’s packed with flavor. With layers of golden, flaky dough and the aromatic bite of fresh scallions, these pancakes are crispy on the outside and soft on the inside. Paired with a tangy and slightly spicy dipping sauce, these pancakes make for the perfect appetizer, side dish, or snack. The balance of crunch and chew, combined with the savory flavor from the scallions, creates a comforting and irresistible bite that’s sure to please.
Ingredients
For the pancake dough:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
For the filling:
- 1 bunch scallions (green onions), finely chopped
- 1/4 cup vegetable oil (for frying)
- 1 tablespoon sesame oil
For the dipping sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon chili oil (optional, for heat)
- 1 teaspoon sesame oil
- 1 teaspoon chopped fresh garlic (optional)
Directions
- Prepare the dough:
- In a large mixing bowl, add the all-purpose flour and salt. Gradually pour the boiling water into the flour while stirring with chopsticks or a fork to form a rough dough.
- Once the dough cools down enough to handle, knead it for 5–7 minutes until smooth. If the dough feels too sticky, add a little more flour; if it’s too dry, add a tiny bit of water.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Prepare the filling:
- While the dough is resting, prepare the scallions by finely chopping them.
- In a small bowl, mix the chopped scallions with sesame oil, ensuring they are evenly coated. Set aside.
- Roll out the dough:
- After the dough has rested, divide it into 4 equal portions. Roll out each portion into a thin, round circle on a lightly floured surface, about 8-10 inches in diameter.
- Brush a thin layer of sesame oil over the dough circle.
- Add the scallion filling:
- Sprinkle an even layer of the prepared scallions over the rolled dough, leaving about 1 inch of space around the edges.
- Starting from one edge, carefully roll the dough into a log or cylinder. Then coil the log into a spiral shape, tucking the ends underneath.
- Flatten the spiral into a disc shape and roll it out again gently to about 1/4-inch thickness. Repeat this process with the remaining dough portions.
- Fry the pancakes:
- Heat vegetable oil in a skillet over medium heat. Once the oil is hot, add one of the rolled pancakes to the skillet. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- Remove the pancake from the skillet and drain excess oil on a paper towel. Repeat with the other pancakes.
- Prepare the dipping sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili oil (if using), sesame oil, and chopped garlic (if desired). Stir until the sugar dissolves, and adjust the seasoning to your taste.
- Serve:
- Slice the warm scallion pancakes into wedges and serve with the dipping sauce on the side.
Enjoy these crispy, savory Scallion Pancakes with their flavorful dipping sauce, perfect for sharing with friends or family!
