Scallion Pancakes (Cong You Bing)
Crisp, flaky Chinese scallion pancakes ready in under 30 minutes, perfect for a quick snack or light meal.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Combine flour and salt in a bowl, gradually whisk in cold water to form a shaggy dough; knead briefly until smooth, about 2 minutes.
-
Step 2 of 5
Cover the dough with a damp cloth and rest for 5 minutes; meanwhile, slice the spring onions and set aside.
-
Step 3 of 5
Roll the rested dough on a lightly floured surface into a thin rectangle, brush with oil and sprinkle the sliced scallions evenly.
-
Step 4 of 5
Fold the rectangle in thirds like a letter, then roll it out again to a 3‑mm thickness, forming a loose spiral; cut into four equal portions.
-
Step 5 of 5
Heat a thin layer of oil in a non‑stick skillet over medium‑high heat; pan‑fry each pancake 2–3 minutes per side until golden and crisp, adjusting heat as needed.
Notes from the kitchen
If fresh spring onions are unavailable, substitute with chives. Store leftovers in an airtight container; re‑heat in a hot skillet to restore crispness.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
