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Overview

Scallion Pancakes

Cong You Bing — Flaky Chinese Scallion Flatbread

This scallion pancakes recipe makes cong you bing the traditional way: a hot-water dough rolled into layers with oil and chopped scallions, coiled like a snail, flattened and pan-fried until crisp outside and flaky inside. It is a layered flatbread, not a batter pancake — the flakiness comes from the rolling, and the only filling is scallion and salt, so it stays vegetarian. One serving is about 220 g.

Scallion pancakes, cong you bing, are one of China's oldest street foods — layered flatbreads of flour, oil and scallion, pan-fried until crisp. They are a staple of Shanghai breakfast stalls, where vendors fry them to order in the morning and sell them by weight. A popular legend credits a Chinese officer named Zuo Zongtang with the dish, but the layered flatbread itself is far older, and similar oil-layered breads appear across northern China.

Pairs well with: Soy-vinegar dipping sauce and a pot of hot tea

Provenance

China flag China

Shanghai Street Snack

East & South Asia

Time Dedication

50m

30m prep • 20m cook

Batch Yield

4 Servings

505 kcal per serving

1 serving ≈ 220 g

Technical Skill

Intermediate

Medium (Dough Work)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Breakfast, afternoon snacks, street-food nights, when you want something crisp and flaky Cost: Low — about $1–2 per serving at home
Tags: Savory Vegetarian Fried
Golden-brown scallion pancakes on a white plate, with green scallion flecks visible in the flaky crust

Shanghai Street Snack

Photo: Infrogmation of New Orleans, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

Real cong you bing is layered, not battered — the flakiness comes from rolling oil and scallions into the dough and coiling it, never from a pancake batter.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 50m
P

Prep Stage: Make the Hot-Water Dough

30 Mins • Dough Work & Resting

Pour the just-boiled water into the flour in a thin stream, stirring with chopsticks until shaggy clumps form, then add the cold water and knead for 5 minutes until the dough is smooth and soft. Cover and rest it for 30 minutes — the rest relaxes the gluten so the dough rolls thin without springing back. While it rests, chop the scallions and stir together the dipping sauce.

Maestro Tip: Hot water is the trick: it softens the flour's gluten, so the dough rolls thin and fries tender instead of chewy.

  1. 1

    Mix and Rest the Dough

    10 Mins No heat — rested at room temperature, about 20°C (68°F), for 30 minutes

    Stir the hot water into the flour, add the cold water, and knead for 5 minutes until the dough is smooth, soft and barely tacky. Cover with a damp cloth and rest for 30 minutes.

    If the dough sticks to your hands, dust them with flour — do not add water, or the dough turns sticky and hard to roll.

    Done when: The dough is smooth, soft and springs back slowly when pressed.

  2. 2

    Roll, Oil and Coil

    10 Mins No heat — shaped at room temperature, about 20°C (68°F)

    Divide the dough into 8 pieces. Roll one piece into a thin rectangle, brush it all over with oil, scatter with salt, a pinch of five-spice and a generous handful of scallions, then roll it up into a tight log. Coil the log into a snail shape, tuck the end underneath, and flatten it gently with your palm into a round pancake about 15 cm across. Repeat with the rest.

    Roll the rectangle as thin as you can — thin layers are what make the pancake flaky; thick ones stay doughy.

    Done when: Each pancake is a flat round with visible scallion flecks and a coiled edge.

  3. 3

    Fry the First Side

    5 Mins Medium heat, about 175°C (350°F)

    Heat a tablespoon of oil in a wide pan over medium heat. Lay in two pancakes and fry for 2–3 minutes until the underside is deep gold and crisp. Do not move them while they fry — moving them tears the layers.

    Listen for a steady sizzle: silence means the pan is too cool, and the pancake will soak up oil instead of crisping.

    Done when: The underside is deep gold with darker crisp spots.

  4. 4

    Flip and Finish

    5 Mins Medium heat, about 175°C (350°F)

    Flip the pancakes and fry the second side for 2–3 minutes until equally golden. Lift them out and drain briefly on a wire rack. Fry the remaining pancakes the same way, adding a little more oil between batches.

    Press the pancake down lightly with a spatula just after flipping — it helps the layers puff apart and crisp.

    Done when: Both sides are golden and crisp, and the pancake feels light, not heavy with oil.

  5. 5

    Cut and Serve Hot

    2 Mins Serve hot, about 60°C (140°F)

    Cut each pancake into wedges with a knife or kitchen scissors and pile them on a plate with the dipping sauce alongside. Eat them hot, while the layers are still crisp — they soften as they cool.

    Cut, do not tear: tearing crushes the layers you worked to build.

    Done when: The wedges are crisp outside, flaky and layered inside, with green scallion flecks through every bite.

Finishing Touches & Plating

Eat scallion pancakes hot from the pan, torn or cut into wedges and dipped in the soy-vinegar sauce — the crisp layers, the fresh scallion and the sharp dip are the whole point.

Nutritional Physiology & Benefits

Nutrition

Energy

505

kcal / serving

Protein

12g

Complete AA

Carbs

80g

Complex

Fats

15g

Healthy

Per serving (4 servings · 1 serving ≈ 220 g)
Energy505 kcal
Protein12 g
Carbohydrates80 g
Fat15 g
Fibre3.6 g
Sugar2.3 g
Sodium904 mg
Per 100g
Energy229.6 kcal
Protein5.2 g
Carbohydrates36.6 g
Fat6.7 g
Fibre1.6 g
Sugar1 g
Sodium411 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin K and vitamin C (scallions), folate (flour, scallions), iron (flour).

Slow, Satisfying Energy

About 80 g of carbohydrate per serving from the flour, which makes these pancakes a genuinely filling snack or light meal.

Vitamin K from Scallions

Scallions are a natural source of vitamin K and vitamin C, which support normal blood clotting and immune function.

Simple, Plant-Based Snack

Flour, scallions, oil and salt — no meat, no egg and no dairy — so the pancakes suit a vegetarian table.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sauces

Soy-Vinegar Dipping Sauce

The sharp, salty-sour dip cuts through the fried layers and keeps the rich pancake from feeling heavy.

Sides

Congee or Hot Soup

A bowl of plain congee or a light soup turns the pancakes into a proper breakfast — crisp bread beside warm, soft rice porridge.

Vegetables

Pickled Cucumber

Cool, sharp pickled cucumber adds crunch and acidity against the oily, flaky pancake.

Drinks

Hot Green Tea

Unsweetened hot tea cleanses the palate between bites of fried dough.

Full Menus

As a Shanghai Street Snack

Serve the pancakes as a snack on their own with the dipping sauce, the way Shanghai street stalls do — hot, crisp and eaten standing up.

Complete menu

Serve the pancakes hot with the soy-vinegar dipping sauce and pickled cucumber, with hot green tea to drink.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Rolling the Dough Too Thick

Thick pancakes stay doughy in the middle and never turn flaky — roll each one as thin as you can before coiling. This is general guidance, not medical advice.

Letting Them Sit

The layers soften as the pancakes cool and the steam escapes, so serve them within minutes of the pan.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying snack or light meal — enjoy it hot with the dipping sauce.
  • ChildrenSuitable from age 3+; the pancakes are soft inside and easy to hold — go easy on the chilli oil in the dip.
  • ElderlyEnjoy a modest portion — the pancakes are soft and easy to chew.
  • Pregnant womenGenerally suitable; the egg-free, dairy-free recipe is simple — keep the portion modest because of the salt.
  • Breastfeeding womenGenerally suitable; the flour provides energy — keep the dipping sauce moderate.
  • AthletesA good pre-workout snack: about 80 g of carbohydrate per serving for energy.
  • Weight gainA good choice — take a full portion with a bowl of congee.
  • Weight lossAn occasional treat — the pancakes are fried and starchy; take one pancake with pickled cucumber on the side.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe flour is the main source of carbs — keep the portion to one pancake and ask your clinician about portion size.
  • High blood pressureMost of the sodium sits in the salt and the soy dipping sauce; dip lightly rather than pouring sauce over the pancake. Ask your clinician about a suitable portion.
  • Kidney diseaseLimit the dipping sauce (sodium); ask your clinician about portion size.
  • GoutAn occasional food — flour-based snacks are best kept modest.
  • Stomach issuesThe pancakes are usually gentle, but fried food can upset a sensitive stomach — eat a small portion.
  • Cardiovascular diseaseAn occasional food — the frying oil adds fat; balance the rest of the day.
  • Fatty liverAn occasional treat — keep the portion small and favour the pancake over extra sauce.
  • Food allergiesContains wheat (flour) and soy (soy sauce). Contains no egg, milk, nuts or fish; the recipe is vegetarian.
  • Special therapeutic dietsIf you follow a prescribed low-sodium diet, use less salt in the layers and dip lightly, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely and store in an airtight container, with paper between layers.
In the fridge
2 days; the layers soften in the fridge.
In the freezer
Uncooked coiled pancakes freeze for 1 month; cooked pancakes 2 weeks.
How to reheat
Reheat in a dry pan over medium heat for 2 minutes per side until crisp again, or in a hot oven at 200°C (400°F) for 5 minutes. Reheat to 74°C (165°F).
Freezing recommended
Yes — freeze the uncooked coiled pancakes and fry them straight from frozen, adding 1 extra minute per side.
Signs it has spoiled
Sour smell, mould spots, or a soft, wet texture that will not crisp.

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