Taiwanese Scallion Pancake (Cong You Bing)
蔥油餅 CōngyóubǐngSay it: tsong yoh bing
Taiwanese scallion pancake, or cong you bing, is a flaky, chewy flatbread layered with toasted sesame oil and sweet green scallions. Sold at night markets and breakfast stalls across Taiwan, it is eaten as a snack at any hour, often wrapped around egg or simply torn and shared. The hot-water dough and coiled shaping give it crisp edges and tender, steamy layers. It tastes savory, oniony and lightly nutty, with a satisfying contrast of crunch and chew.
Taiwanese Scallion Pancake (Cong You Bing)
蔥油餅, Cōngyóubǐng
Pronounced tsong yoh bing
- Serves
- 4
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To cook
Method
In a large bowl, whisk 2 1/2 cups (300 g) flour and 1/2 tsp (3 g) dough salt. Pour in the hot water in a steady stream while stirring with chopsticks until the mixture looks shaggy.
Knead the dough on a clean counter just until smooth and slightly tacky, 5 to 8 minutes; if it feels dry, wet your hands rather than adding more water. Cover and rest for 30 minutes.
Stir 3 tbsp (45 ml) vegetable oil and 1 tbsp (15 ml) sesame oil together in a small bowl. Thinly slice the scallions and pat them dry.
Divide the dough into 4 pieces. On a lightly floured counter, roll one piece into a thin rectangle about 8 x 10 inches (20 x 25 cm).
Brush the rectangle generously with the oil mixture, then scatter over one-quarter of the scallions and one-quarter of the 1/2 tsp (3 g) filling salt.
Roll the rectangle up from the long side into a tight log, then coil the log into a spiral and tuck the end underneath. Flatten gently with your palm, then roll into a 6-inch (15 cm) round about 1/4 inch (6 mm) thick. Repeat with the remaining dough, keeping finished pancakes covered.
Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Cook one or two pancakes at a time for 3 to 4 minutes per side, pressing lightly with a spatula, until golden brown and crisp at the edges.
Drain on a rack or paper towels, cut into wedges, and serve hot; add the remaining 1 tbsp (15 ml) oil for the second batch.
Regional variants
Some Taiwanese stalls add an egg, cheese, or Thai basil before folding the pancake; others brush it with sweet soy paste or garlicky soy sauce.
Cook's notes
- Keep the dough covered as you work so it stays soft and easy to roll.
- Pat the scallions very dry so they do not make the layers soggy.
- Press the pancakes gently in the pan so the coils make contact with the hot surface and crisp evenly.
Serve with
Serve hot with chili oil, soy paste, or a fried egg.
Make ahead and storage
Cool completely, stack with parchment, and refrigerate for up to 2 days; reheat in a dry skillet over medium heat until crisp.
