Chinese Scallion Pancakes | Cong You Bing
Kung Hei Fat Choy! Celebrate the Lunar New Year with a delicacy: Crispy, flaky, and irresistibly chewy! These Chinese Scallion Pancakes (known as Cong You Bing) are made with simple pantry ingredients and pan-fried to golden perfection. A classic Asian comfort food that’s easy to make at home — perfect for dipping, sharing, and serious craving satisfaction.
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The moment scallion pancakes hit a hot pan, you know something good is about to happen. That soft sizzle, the scent of peanut oil warming alongside fresh green onions, the way the layers puff and crisp as they cook — it’s the kind of kitchen moment that instantly makes everything feel right.
Chinese Scallion Pancakes, also known as Cong You Bing, are beautifully simple and endlessly satisfying. A basic flour dough is folded with scallions to create flaky, chewy layers that pull apart just enough. They are unfussy yet special, perfect as a snack, a side, or dipped generously into soy sauce. Make them once, and they quietly become a staple you will crave again and again.
Looking for some inspiration?… For more Chinese inspired recipes, click HERE!; for more Recipes with green onions, click HERE! ; and for more Pancake Recipes, click HERE!
~Recipe made in February 2026~
Chinese Scallion Pancakes | Cong You Bing
Kung Hei Fat Choy! Celebrate the Lunar New Year with a delicacy: Crispy, flaky, and irresistibly chewy! These Chinese Scallion Pancakes (known as Cong You Bing) are made with simple pantry ingredients and pan-fried to golden perfection. A classic Asian comfort food that’s easy to make at home — perfect for dipping, sharing, and serious craving satisfaction.
Ingredients
- 14 oz (400 g) all-purpose flour
- 1/2 tsp (4 g) sea salt
- 10 oz (280 g) spring water (At Room Temperature)
- 8 green onions
- 4 Tbsp peanut oil (+ More for cooking)
Instructions
PANCAKE DOUGH PREPARATION
- In the bowl of the stand mixer, with the dough hook on, combine the all-purpose flour and sea salt on the lowest setting.Slowly drizzle the room temperature spring water. After a minute of mixing, turn to a medium low speed and knead until a ball of dough is formed, about 3 minutes. Cover and let rest for 20 minutes.NOTE: The dough is quite sticky, that's perfectly normal.14 oz all-purpose flour, 1/2 tsp sea salt, 10 oz spring water
SCALLIONS PREPARATION
- NOTE: How you cut the green onion can greatly affect the outcome of your scallion pancakes. Instead of thinly slicing it into round shapes, I prefer to:
- Trim the ends and keep the tender green part as well. Then, halve the scallion lengthwise. Then, thinly slice them into very small half-moon pieces.NOTE: The smaller the green onion pieces, the easier it will become when you roll them up in the dough. This cutting method creates fewer air pockets and allows you to stuff more green onions.8 green onions
ASEEMBLY
- On a lightly floured space. Cut the dough into 2 pieces of equal weight and work on the pieces one at a time. Use your hands to shape the dough into a rectangular shape.Roll the dough.The dough should form a very thin rectangle.
- Brush the entire surface of the dough with the peanut oil.Spread half of the sliced green onions.4 Tbsp peanut oil
- Gently roll up the dough, as tightly as possible.Press the air bubbles out of the dough strip.Further roll up the long dough strip into a snail shape. Tuck the end on the bottom. Gently press the tall pancake.Once the pancakes are formed, let the dough rest for an additional 20 minutes under a clean cloth before rolling them out.NOTE: This is to let the gluten relax, so you can roll them out easily.
COOK!
- When you are ready to cook, roll out the pancakes into a width of 1/6 inch | 1/2 cm, starting from the center up and down, and in diagonal.
- Heat up a pan, over medium heat, and add enough oil to fully coat the bottom. Once the oil is hot, add a pancake. Use a spatula to swirl the pancake around to spread the oil and prevent sticking, for a few seconds. Cover the pan and turn the heat down to medium-low.Let the pancake cook, covered, for 1 minute. NOTE: It is possible to use less oil to cook the pancakes. But for the best result (golden brown surface and extra crispy texture) you will need a thin layer of oil to cover the bottom of the pan (not just a few drops).
- Remove the lid and flip the pancake, cover, and cook for another minute. Remove the lid. Use a spatula to press the pancake, to ensure even browning. Continue to cook, flipping regularly, until both sides are crisp and browned, about 3 minutes. Turn to low heat if the pan gets too hot. Transfer the pancake to a cooling rack or a cutting board to cool. Repeat to cook all the pancakes you plan to serve.
- Eat right away or store in the regrigerator covered once it has cooled down up to 3 days. To reheat pass each pancake a couple of minutes on each side under the grill.NOTE: I made this recipe to Celebrate the Chinese New Year 2026: The Horse of Fire. Enjoy & Kung Hei Fat Choy!
YouTube Video
Nutrition
Calories: 369kcal | Carbohydrates: 77g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 300mg | Potassium: 172mg | Fiber: 3g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 5mg
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Find it online:
Original Recipe Cong You Bing by Karen from the blog Les Papilles de Karen based on the original recipe “Chinese Scallion Pancakes (葱油饼)” by Maggie from the blog Omnivore’s Cookbook
Les galettes Chinoises à la ciboule, appelées “Cong You Bing” séduisent par leurs fines couches feuilletées et leur croustillant irrésistible. Une recette asiatique authentique, facile à réaliser à la maison, parfaite pour l’apéritif ou à partager autour d’une sauce soja parfumée.
Avec cette recette, je participe au défi culinaire du blog Compile Moi Un Menu (CMUM). Notre organisatrice est Nath du blog Une cuisine pour Voozenoo
Ce mois-ci notre marraine, Nath du blog Une cuisine pour Voozenoo nous propose de partir en Asie et de fêter “Le Nouvel An Chinois“. Inscription et dépôt de recettes ICI!
