A flaky, layered pan-fried flatbread laminated with oil and scallions, crisp on the outside and chewy within.
Taiwanese Scallion Pancake is a real, traditional Taiwanese dish, known as Cong You Bing. A flaky, layered pan-fried flatbread laminated with oil and scallions, crisp on the outside and chewy within.\n\nCong you bing traveled to Taiwan with Chinese immigrants from Shanghai and Shandong in the mid-20th century and became a beloved street-side breakfast and snack food, often sold from small carts alongside soy milk.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Serves 4
Mix flour and salt, then gradually stir in hot water until a shaggy dough forms. Knead for 8 minutes until smooth, then rest covered for 30 minutes.
Roll the dough into a large thin rectangle, brush generously with oil and sesame oil, then scatter scallions and salt evenly across the surface.
Roll the dough tightly into a long log from one edge, then coil it into a spiral.
Rest the coiled dough for 15 minutes, then flatten it gently with a rolling pin into a disc about 20 cm wide.
Heat oil in a skillet over medium heat and fry the pancake for 3 to 4 minutes per side until deeply golden and the layers puff slightly.
Cut into wedges and serve warm with a dipping sauce of soy sauce and black vinegar.
Use hot water for the dough, not cold β this creates a more pliable, less elastic dough that's easier to roll thin and laminate.
Roll and coil tightly to build the characteristic flaky, layered texture β a loose roll gives fewer distinct layers.
Fry at medium heat, not high, so the inside cooks through before the outside burns.
Add a fried egg on top for a heartier version, common at Taiwanese breakfast stalls.
A stuffed version, called xian bing, adds a savory pork filling inside the layers.
Sprinkle black sesame seeds over the dough before rolling for extra flavor and texture.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Cong you bing traveled to Taiwan with Chinese immigrants from Shanghai and Shandong in the mid-20th century and became a beloved street-side breakfast and snack food, often sold from small carts alongside soy milk.
The dough likely wasn't rolled thin enough before oiling, or wasn't coiled tightly β both steps build the layers that create flakiness.
Yes, it can rest in the fridge for several hours or overnight; bring it to room temperature before rolling.
Yes, freeze the flattened, unfried discs between layers of parchment, then fry from frozen, adding a couple of extra minutes per side.
Per serving (150g / 5.3 oz) Β· 4 servings total
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