Crispy, flaky layered flatbread packed with green onions β pan-fried in sesame oil until shatteringly crisp outside and chewy within.
Scallion Pancakes (θ₯ζ²Ήι€ , Cong You Bing) are one of the most beloved street foods of Taiwan and northern China β a simple, genius combination of hot-water dough, sesame oil and abundant chopped green onions, rolled and folded to create hundreds of flaky layers. The technique is the same as making croissants but with oil instead of butter and a fraction of the time: dough is spread with sesame oil and scallions, rolled into a cylinder, coiled into a disc, then pressed flat and pan-fried until golden and shatteringly crisp on the outside with a chewy, layered interior.
Serves 4
Mix flour and salt. Pour boiling water in gradually, stirring with chopsticks. Knead 5 minutes into a smooth dough. Rest covered 30 minutes.
Divide dough into 4 balls. Roll each into a thin rectangle. Brush with sesame oil, sprinkle with scallions and white pepper.
Roll the rectangle into a tight cylinder. Coil the cylinder into a disc like a snail shell. Press flat with palm to 1 cm thickness.
The coiling and pressing creates the flaky layers β the tighter you roll, the more layers.
Heat oil in a non-stick pan over medium. Cook each pancake 3β4 minutes per side until golden and crispy.
Transfer to a board. While hot, clap between your palms to separate the layers. Serve with dipping sauce.
Boiling water is essential β it pre-gelatinises the starch, making the dough extensible and chewy.
Clapping the hot pancake separates the layers into a fluffier, more layered texture.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add sesame seeds to the filling for extra crunch.
Fill with egg: crack an egg over the pancake in the pan and fold over.
Add chilli flakes or Sichuan pepper to the filling for a spicy version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Best eaten immediately. Cooled pancakes can be reheated in a dry pan for 2 minutes per side.
Scallion pancakes are believed to have originated in northern China, possibly brought to Taiwan by Shandong migrants. They are now ubiquitous at Taiwanese breakfast shops (dan bing stands), night markets and street stalls throughout the island.
Hot water partially cooks the flour starches, producing a softer, more pliable dough that is easier to stretch thin and produces a chewier texture after frying β essential for the characteristic bite of scallion pancake.
Yes β freeze coiled discs between parchment paper for up to 1 month. Cook directly from frozen, adding 2 extra minutes per side.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving Β· 4 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.