Scallion Pancakes (Cong You Bing)

Name: Scallion Pancakes (Cong You Bing)
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: China
Ingredients: 2 cups plus 2 tbsp (300 g) all-purpose flour; ¾ cup (180 ml) hot water (about 175°F/80°C); ⅓ cup (80 ml) neutral oil (vegetable, canola, or peanut); ¼ cup (30 g) all-purpose flour; 2 bunches scallions (about 8–10 stalks), whites and greens separated; greens finely chopped (about 2 cups); Fine salt, to taste; Neutral oil, for brushing and frying (about ⅓ cup/80 ml)

葱油饼 cōng yóu bǐngSay it: tsong-yoh bing

By the Passport Plate editors. Published November 12, 2026.

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When these scallion pancakes hit the table, the shatteringly crisp exterior gives way to tender, chewy layers laced with fragrant green onion flavor that keeps everyone reaching for another wedge. This Shanghai favorite delivers satisfying crunch in every bite and works equally well as a quick breakfast, snack, or side for weeknight meals.

Scallion Pancakes (Cong You Bing)

葱油饼, cōng yóu bǐng

Pronounced tsong-yoh bing

Serves: 4
Prep: 40 min
Cook: 25 min
Total: 1 hr 5 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

4 servings

2 cups plus 2 tbsp (300 g)300 g (2 cups plus 2 tbsp) all-purpose flour
¾ cup (180 ml)180 ml (¾ cup) hot water (about 175°F/80°C)
⅓ cup (80 ml)80 ml (⅓ cup) neutral oil (vegetable, canola, or peanut)
¼ cup (30 g)30 g (¼ cup) all-purpose flour
2 bunches scallions (about 8–10 stalks), whites and greens separated; greens finely chopped (about 2 cups)
Fine salt, to taste
Neutral oil, for brushing and frying (about ⅓ cup/80 ml)

Method

Combine the 2 cups plus 2 tbsp (300 g) all-purpose flour and hot water in a large mixing bowl. Mix using chopsticks to form a rough dough, then knead on a lightly oiled counter once it cools until the texture becomes smooth and springy, roughly 5 minutes. Cover the dough and allow it to rest at room temperature for 30 minutes.
Prepare the seasoned paste while the dough rests. Warm the ⅓ cup (80 ml) neutral oil in a small saucepan over medium heat. Add the scallion whites and cook until they turn golden and release their aroma, 2–3 minutes. Remove and discard the whites. Put the ¼ cup (30 g) all-purpose flour into a heat-safe bowl and slowly pour the hot oil over it while stirring to create a smooth mixture. Let this cool completely.
Divide the rested dough into 4 equal portions. Roll one portion on a lightly oiled surface into a thin rectangular shape measuring about 12 x 8 inches (30 x 20 cm). Keep the other portions covered so they do not dry out.
Apply roughly 2 tablespoons of the cooled paste across the rectangle, leaving a narrow edge untouched. Season lightly with fine salt and distribute about ½ cup (around 50 g) of the finely chopped scallion greens evenly on top.
Roll the rectangle from one longer edge into a snug cylinder, pushing out trapped air pockets. Twist the cylinder into a round spiral, tuck the tail underneath, and press down lightly with your palm. Repeat this shaping with the remaining portions. Allow the spirals to rest for 15 minutes.
Roll each rested spiral on an oiled surface into a round pancake measuring 5–6 inches (13–15 cm) across and ¼ inch (6 mm) thick. It is normal for bits of scallion to break through the surface.
Warm a flat skillet or cast-iron pan over medium heat and add about 1½ tablespoons of neutral oil to cover the base. Lay one pancake in the pan and move it gently to prevent sticking. Cover the pan and cook 2–3 minutes until the underside turns golden and crisp. Turn the pancake over, adding more oil if needed, cover, and cook for 2 minutes. Remove the cover, press lightly with a spatula, and cook 1–2 minutes per side until the surface shows deep golden color, blisters, and crunchy edges. Cook the remaining pancakes the same way. Cut into wedges and serve immediately.

Regional variant: Lard-laminated Cong You Bing (cōngyóu bǐng with lard)

Substitute the ⅓ cup (80 ml) neutral oil for the paste with an equal amount of melted lard or rendered chicken fat. Heat the fat gently before pouring it over the ¼ cup (30 g) all-purpose flour to form the paste. Use lard in place of neutral oil for pan-frying too. This produces an even flakier result along with a richer, more savory crust; certain Shanghai cooks prefer a half-lard half-vegetable oil blend.

Cook's notes

Dust your hands, rolling pin, and counter with oil rather than flour so the flaky layers stay distinct and crisp during shaping.
The prepared oil-flour paste creates the signature flakiness and should not be replaced with plain oil, which tends to leak out while rolling.
Handle the coiled dough gently when flattening so the individual layers remain separate instead of merging into a dense texture.

Serve with

Serve hot with a dip of soy sauce, black vinegar, and a little chili oil (optional); also great with congee for breakfast or wrapped around youtiao.

Make ahead and storage

Freeze uncooked rolled pancakes between sheets of parchment in a zip-top bag for up to 1 month; cook from frozen with a little extra oil and 1–2 minutes longer per side. Cooked pancakes can be refrigerated for 2 days and reheated in a dry skillet.

Scallion Pancakes (Cong You Bing)