Scallion Pancakes
Ingredients
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- 2 cups all-purpose flour
- 1 tsp kosher salt
- 3/4 cup water – just-boiled
- 1/4 cup water – room temperature
- all-purpose flour – for dusting
- 1/2 cup neutral oil
- 1 tbsp toasted sesame oil
- 1 1/4 cups scallions – thinly sliced (~7 n/a green onions)
- 3 tbsp soy sauce – for serving (dipping sauce)
- 1 1/2 tbsp rice vinegar – for serving (dipping sauce)
- 1 tsp toasted sesame oil – for serving (dipping sauce)
- 1/2 tsp sugar – for serving (dipping sauce)
- 1/4 tsp red pepper flakes – optional, for serving (dipping sauce)
Instructions
1. Combine the all-purpose flour and kosher salt in a medium bowl. Pour in the just-boiled water while stirring with chopsticks or a fork, then drizzle in the room temperature water until a shaggy dough forms. Knead on the counter until smooth and elastic, 5–7 minutes, cover, and rest 30 minutes.
2. In a small bowl, stir 2 tbsp neutral oil with the toasted sesame oil to make a brushing mixture; reserve the remaining neutral oil for frying.
3. Make the dipping sauce: In a small bowl, mix the soy sauce, rice vinegar, the toasted sesame oil for serving, sugar, and red pepper flakes; set aside.
4. Dust the work surface lightly with the all-purpose flour for dusting. Divide the dough into 4 equal pieces.
5. Working with one piece at a time, roll into a thin rectangle (about 9×12 inches). Brush a thin, even layer of the oil mixture over the surface and scatter over a quarter of the scallions. Roll up tightly from the long side into a log, then coil the log into a spiral (like a snail). Repeat with remaining pieces, cover the spirals, and rest 15 minutes.
6. Flatten each spiral gently, then roll into a 7–8 inch round, keeping the layers intact.
7. Heat 2 tbsp of the reserved oil in a nonstick or cast-iron skillet over medium heat until shimmering. Fry one pancake until the bottom is golden brown and crisp, 2–3 minutes; flip and cook the second side 2–3 minutes more. Adjust heat to prevent burning and add more reserved oil between pancakes as needed. Repeat with remaining pancakes.
8. Cut into wedges and serve hot with the dipping sauce.
Scallion Pancakes are crisp-edged, flaky flatbreads flecked with sweet, green onion. Their signature texture comes from paper-thin layers that separate into delicate, savory strata when pan-fried. The result is a snack that’s both chewy and tender inside with a shattering, golden surface, perfect for dipping and sharing.
Known in Mandarin as cong you bing, these pancakes are a beloved staple of northern Chinese cooking and street markets. The technique hinges on a hot-water dough, a thin brushing of oil, and a rolled-and-coiled lamination that predates many Western puff methods. Regional styles vary in thickness and oiliness, but the core idea—flour, water, oil, and scallions transformed into layered bread—has endured for centuries and spread across Chinese diasporas worldwide.