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Easy Scallion Pancakes (Cong You Bing) - Crispy, Flaky, & Savory

 Easy Scallion Pancakes (Cong You Bing) - Crispy, Flaky, & Savory

Introduction:

There's nothing like the satisfying crunch and savory scallion flavor of a perfectly made Cong You Bing. These pan-fried pancakes are a beloved street food and appetizer across many Asian cuisines. While they might look complex, this recipe breaks them down into simple, foolproof steps. You'll be enjoying hot, flaky, homemade scallion pancakes in under an hour!

Ingredients:

  • For the Dough:

    • 2 cups all-purpose flour (250g), plus more for dusting

    • 3/4 cup very hot water (just off the boil)

    • 1/4 teaspoon salt

  • For the Filling & Frying:

  • 1 large bunch scallions (green onions), finely chopped

  • 3 tablespoons toasted sesame oil

  • 1 teaspoon salt

  • 1/2 cup neutral oil (like vegetable or canola), for pan-frying.

Instructions:

  1. Make the Dough: In a large bowl, combine the flour and salt. Gradually add the hot water while stirring with chopsticks or a fork until a shaggy dough forms. Once it's cool enough to handle, knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place back in the bowl, cover with a damp cloth, and let it rest for 30 minutes.

  2. Prepare the Filling: While the dough rests, finely chop your scallions.

  3. Shape the Pancakes:


  • Divide the dough into 4 equal pieces. On a floured surface, roll one piece out into a thin, roughly 8-inch (20cm) circle.

  • Brush the entire surface with a thin, even layer of sesame oil. Sprinkle with 1/4 teaspoon of salt and a quarter of the chopped scallions.

  • Tightly roll the circle into a long rope. Then, coil this rope into a tight spiral, tucking the end underneath. Gently flatten the spiral with your palm and then roll it out again into a 1/4-inch thick pancake.

  1. Cook to Perfection:

    • Heat 2 tablespoons of neutral oil in a non-stick or cast-iron skillet over medium heat.

    • Carefully place one pancake in the hot oil. Cook for 2-3 minutes per side, pressing down gently, until both sides are golden brown and beautifully crispy.

    • Repeat with the remaining pancakes, adding more oil to the pan as needed.

  2. Serve: Transfer to a cutting board, slice into wedges, and serve immediately.

💡 Pro-Tip: The secret to those flaky, layered textures is the coiled spiral! Don't skip rolling the pancake into a rope and then coiling it—this creates the distinct layers that make scallion pancakes so irresistible.





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