Taiwanese Scallion Pancake

About This Recipe

Cong you bing, or scallion pancake, is a defining Taiwanese street food: a dough that's rolled thin, brushed with oil and packed with chopped scallion, then rolled up and coiled before being rolled flat again, a lamination technique that creates dozens of thin layers separated by oil and scallion. Pan-fried in a generous amount of oil until both sides turn deeply golden and shatteringly crisp on the outside while staying soft and chewy within, it's sold from carts and small shops across Taiwan as a quick, satisfying snack. The technique that separates a properly made cong you bing from a flat, bread-like imitation is the coiling and re-rolling step — dough rolled out, spread with oil and scallion, rolled into a log, then coiled like a cinnamon bun and flattened again, which builds the many distinct layers that puff and separate as the pancake fries. Getting the dough hydration right matters too: too dry and it won't laminate properly, too wet and it tears during shaping. Often served plain, dipped in soy sauce or vinegar, or stuffed with a fried egg for a heartier version, it remains one of Taiwan's most universally loved snack foods, equally at home as a quick breakfast, afternoon bite, or late-night treat.

Ingredients

Serves 4

• 2.5 cupsall-purpose flour
• 1 cuphot water
• 0.5 tspfine sea salt(for dough)
• 5 tbspoil(divided)
• 1 cupscallions(finely chopped)
• 1.5 tspfine sea salt(for layering)
• 0.25 cupsoy sauce(for dipping)
• 2 tbspblack vinegar(for dipping)

Instructions

1. 1

   Make the dough

   Slowly mix hot water into flour and salt, stirring with chopsticks first since it's too hot to knead by hand initially. Once cool enough, knead into a smooth dough, about 8 minutes. Rest covered for 30 minutes.

2. 2

   Roll and layer

   Roll the dough into a large thin rectangle. Brush with 3 tbsp oil, scatter scallions and salt evenly over the surface.

3. 3

   Roll and coil

   Roll the dough up tightly into a long log, then coil it like a cinnamon bun. Flatten and roll out into a disc about 1cm thick.

   This coiling step is what creates the many distinct layers — don't skip it or press the dough down flat without coiling first.

4. 4

   Rest again

   Let the shaped pancake rest 10 minutes before frying so it doesn't spring back.

5. 5

   Pan-fry

   Heat remaining oil in a wide pan over medium heat. Fry the pancake 4-5 minutes per side until deep golden and crisp, pressing gently with a spatula.

6. 6

   Serve

   Cut into wedges and serve hot with a soy-vinegar dipping sauce.

Variations

• •

  Crack an egg onto the pancake while frying the second side for a heartier egg-scallion version.

• •

  Add finely chopped Chinese sausage to the layering step for extra richness.

• •

  Make smaller, individual-sized pancakes instead of one large one for easier handling.

Storage

Best eaten fresh and hot. Refrigerate leftovers up to 2 days and reheat in a dry pan over medium heat to re-crisp; microwaving makes them chewy and soft instead of crisp.

Frequently Asked Questions