When I first heard about Chinese scallion pancake (Cong You Bing, 葱油饼), I was genuinely surprised. Growing up, the only pancakes I knew were the sweet, fluffy ones served at breakfast with syrup, butter, or fruit. So the idea of savory pancakes, which are crispy, flaky, and packed with scallions, felt like an entirely different world.

And once I tried it, I was amazed. Unlike Western pancakes, scallion pancakes don’t need any toppings or dips to shine. They’re crunchy on the outside, aromatic, and layered with soft, chewy pastry inside. Honestly, they felt even more appealing than the sweet pancakes I was used to. 🥢✨

That’s the charm of scallion pancakes (葱油饼): a humble street food classic that’s simple to make, but with textures and flavors that are far from ordinary. In this post, I’ll walk you through the steps, along with a few tested tips, so you can easily recreate this Chinese favorite at home.

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Key Ingredients for Scallion Pancakes

Before we dive into the recipe, here’s a quick look at the main ingredients and why they matter:

• All-purpose flour – The base of the dough. It gives the pancake just the right balance of chewiness and stretch, making it easier to roll thin while still creating layers.
• Water – Hydrates the flour and forms the dough. Cold water works just as well as warm, keeping things simple.
• Scallions (green onions/spring onions) – The star of the recipe. They add a fresh, aromatic flavor that infuses every bite.
• Salt – Seasons the dough and the layers, enhancing the overall taste.
• Oil – Essential for both layering and frying. It separates the layers inside and crisps up the surface outside. I use peanut oil as the flavor is quite neutral.
• Dipping sauce (optional but highly recommended) – A simple mix of soy sauce, rice vinegar, sesame oil, and a pinch of sugar. You can also add chili flakes or garlic for extra flavor. The sauce balances the richness of the pancake with a tangy, savory kick.

Now that we’ve got all the key ingredients ready, let’s roll up our sleeves and start making these crispy, flaky scallion pancakes.

Step 1: Make the Dough for Scallion Pancakes

The dough is the foundation of a good scallion pancake. It’s simple, and you don’t even need to get your hands messy.

1. Combine flour, salt, and water in a mixing bowl to form a shaggy dough.
2. Knead for 5–8 minutes by hand, or use a stand mixer until it becomes smooth and elastic.
3. Keep kneading until the dough looks shiny and clears the sides of the bowl.
4. Cover and let it rest for at least 30 minutes. After resting, the dough is ready for shaping and layering.

Useful tips:

• Some recipes suggest using warm water to make scallion pancake dough. Out of curiosity, I tested both warm and cold water, and honestly, the result was the same. So, I stick with cold water. It’s easier and more convenient. 
• Here’s a little trick: I mix part of the salt directly into the dough and sprinkle the rest later when rolling it out. This way, the salt gets trapped between the layers, giving the pancake a more distinct, satisfying flavor (just like sprinkling salt on steak instead of mixing it all in).
• I recommend all-purpose flour. It makes a stretchy dough that’s easy to roll out thinly. I tried bread flour once, but it was too elastic and harder to handle. Stick with all-purpose for the best balance of chew and crispiness.
• 💡 Clean-kneading tip: Since scallion pancake dough is quite sticky (about 70 ml water per 100 g flour), I use a sturdy silicone spatula instead of my hands. Just stir and fold until the dough comes together into a ball. It saves time and keeps everything tidy.

Step 2: Shape and Create the Flaky Layers

The magic of scallion pancakes lies in their layers that are crispy on the outside, soft and chewy on the inside. To get that flaky texture, we roll, oil, fold, and coil the dough, a bit like making puff pastry.

a. Roll out the dough

1. After resting, divide it into 4 equal dough portions (for 4 pancakes).
2. Roll one portion as thin as possible into a rectangle or circle with a rolling pin on a lightly floured surface. If the dough starts to stick, gently lift and move it to a floured spot. (I prefer a rectangle as it’s easier to roll into a long strip later.)
3. Apply the oil to the dough to separate the layers. There are two ways to apply the oil. The first method is to brush oil directly over the rolled dough, leaving 1 cm at the edges. The second method is to make a roux (油酥). Cook a little flour with oil over low heat to form a paste, then spread it over the dough. This version is less messy and holds the layers better. (I prefer this one.)
4. Sprinkle a pinch of salt and thinly sliced scallions on the dough. Cut about 1–2 mm thick so they don’t poke through the dough.

b. Roll, coil, and flatten

1. Starting from the long edge, roll the dough tightly into a log, like a Swiss roll.
2. Pinch the ends to seal, then stretch the log gently into a rope.
3. Coil the rope into a spiral, tucking the end underneath. It should now resemble a snail shell shape.
4. Let the dough ball rest for 5–10 minutes, then flatten it with your palm into a round shape.
5. Roll into a round pancake, about ½ cm thick.
   

Please refer to the video below the recipe for a demonstration.

Useful tip: 

• Don’t press out the air bubbles while rolling. They’ll expand when frying, giving you those beautiful flaky layers.
• Scallion is the same as green onion or spring onion, depending on where you live 

Step 3: Pan-Fry the Scallion Pancakes

Now for the fun part, turning those coiled discs of dough into golden, crispy scallion pancakes. 🥞✨

1. Heat a thin layer of oil in a frying pan over medium heat.
2. Place one green onion pancake in the pan and cook for about 3 minutes, or until the bottom is golden with charred spots.
3. Flip and cook the other side. After flipping, cover the pan with a lid for about 1 minute. The trapped steam helps the layers puff up beautifully. Remove the lid, then continue cooking until both sides are crisp and golden brown.
4. Once cooked, transfer the pancake to a cutting board. Slice into wedges and serve hot.

With their crispy edges, flaky layers, and the irresistible aroma of scallions, these pancakes are hard to resist.

Useful tip: Even if you’re using a non-stick pan, don’t skip the oil, as it’s what makes the surface extra crispy.

Continue to Content

Scallion pancake

Yield: 4 scallion pancakes

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes

Chinese scallion pancake (Cong You Bing, 葱油饼) is not like any other pancake familiar to most of the people. It has a crusty and crispy surface, with scallions sandwiched between layers of pastry inside. It is a refreshing, delightful, and easy to make flatbread.

Print

Ingredients

Dough (A):

• 300g (10.5 oz) of all-purpose flour use
• 210ml (0.9 cup/7oz) of warm water
• 1/2 tsp of salt

Roux (B):

• 2 tbsp of all-purpose flour
• 60ml (1/4 cup) of vegetable oil

Others (C):

• Some chopped green onion (about 3-4 stalks)
• Salt to sprinkle on the dough

Sauce (D):

• 4 tbsp light soy sauce
• 2 tbsp black vinegar
• 1 tsp sesame oil
• 3 tbsp chopped spring onions
• 1 tsp chili oil (Optional)

Instructions

1. Combine (A) in a mixing bowl. Mix well with a spatula. 
2. Continue mixing (or with an electric mixer with the dough hook attached) until it is smooth and stay free from the bowl. Cover and rest for 30 minutes.
3. Mix (B) in a small saucepan. Heat until the oil starts boiling to form a roux. Set aside to cool.
4. Divide the dough into four. Roll each portion thinly into a long rectangle.
5. Apply the roux on the surface but leave about one cm free from the edges.
6. Sprinkle the salt and spring onion as in (C)) on the surface.
7. Roll up the dough like making a Swiss roll. Roll and stretch the dough to form a long rope.
8. Coil the rope to form a round dough.
9. Roll out to about 1/4 inch thick circle. Pan-fried over medium heat until it has charred lines and speckled spots.
10. Flip over and cover the pan for one minute. Remove the cover and continue pan-frying until both sides are golden brown. Remove from heat.
11. To make the sauce, simply combine all the ingredients in (D).

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1763mgCarbohydrates: 58gFiber: 2gSugar: 0gProtein: 7g

This data was provided and calculatd by Nutrionix on 4/2/2020

Can I keep it in the freezer?

These pancakes are best enjoyed fresh off the pan, but you can also freeze them before cooking for a quick snack anytime. Simply pan-fry the frozen pancakes straight from the freezer to the pan. It does not need to thaw.

If you’re a fan of Chinese street food and dim sum treats, give this Scallion Pancake recipe a try. I promise, once you bite into those flaky layers, you’ll understand why scallion pancakes are such a beloved classic across Asia.

More Delicious Chinese Treats to Try

Looking for more Chinese snacks and desserts? You might also enjoy:

• Egg tarts – the ultimate dim sum pastry with a creamy custard filling.
• Chinese taro cake – a savory treat found at many Asian street food stalls.
• Red bean soup – a comforting sweet dessert made with just a few ingredients.