Flaky Chinese Scallion Pancakes
Crispy on the outside, soft and layered inside, these classic Chinese scallion pancakes (cong you bing) are made without yeast and get their signature flakiness from a simple rolling technique.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/2 teaspoon salt
- 3 tablespoons oil (for layering)
- 1 cup finely chopped green onions (scallions)
- Extra oil for frying
Instructions
In a bowl, mix the flour and salt. Slowly add hot water and mix until a dough forms. Knead for about 5–8 minutes until smooth, then cover and let it rest for 30 minutes.
Divide the dough into 4 equal pieces. Roll one piece into a thin rectangle.
Brush a light layer of oil over the surface, then sprinkle chopped scallions evenly.
Roll the dough tightly into a log, then coil it into a spiral (like a snail shape). Flatten gently and roll again into a round pancake.
Heat a pan with a little oil over medium heat. Cook each pancake for 2–3 minutes per side until golden brown and crispy.
Repeat with the remaining dough.
Tips for Extra Flakiness
Use hot water to create a softer dough.
Don’t skip the resting time—it helps with rolling and texture.
Layering (roll → coil → roll again) is the key to flaky layers.
Cook on medium heat so the inside cooks while the outside crisps.
Serving Ideas
Cut into wedges and serve with a simple dipping sauce made from soy sauce, vinegar, and a few drops of sesame oil.
These pancakes are perfect as a snack, appetizer, or side dish—crispy, savory, and full of flavor.