Cong You Bing

About This Recipe

Cong You Bing (葱油饼, 'spring onion oil flatbread') — known internationally as scallion pancakes — are one of Taiwan's most beloved street foods and a staple of breakfast stalls, night markets and home kitchens alike. What makes them extraordinary is their unique laminated texture: a simple unleavened dough is rolled out, brushed with sesame oil and scattered with spring onions, rolled into a log, coiled into a spiral, then re-rolled flat. This process creates multiple layers within the dough, so when the pancake is cooked in a hot pan, it develops a shatteringly crispy exterior and a flaky, chewy, multi-layered interior simultaneously. In Taiwan, scallion pancakes are often served wrapped around a fried egg (蛋餅, dan bing), or eaten with a thin soy-sesame dipping sauce, or used as a wrap for other fillings at night markets.

Ingredients

Serves 4

• 300 gplain flour(plus extra for dusting)
• 180 mlboiling water(plus a little cold water)
• 0.5 teaspoonsalt
• 3 tablespoonssesame oil
• 2 tablespoonsvegetable oil(plus more for frying)
• 6spring onions (scallions)(very finely sliced)
• 1 teaspoonfive-spice powder(optional)
• 1 teaspoonsalt(for filling)
• 3 tablespoonssoy sauce(for dipping sauce)
• 1 tablespoonrice vinegar(for dipping sauce)
• 1 teaspoonsesame oil(for dipping sauce)

Instructions

1. 1

   Make the dough

   Place the flour and salt in a bowl. Pour in the boiling water and stir quickly with chopsticks or a fork until a shaggy dough forms. Add a tablespoon of cold water if it seems dry. When cool enough to handle, knead for 5–6 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.

   Using boiling water partially gelatinises the starch, giving the dough a supple, slightly chewy texture that is essential to the finished pancake. Do not substitute cold water.

2. 2

   Divide and roll

   Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin rectangle, about 25cm x 15cm.

3. 3

   Apply filling and create layers

   Mix the sesame oil and vegetable oil. Brush the surface of each dough rectangle generously with the oil mixture. Scatter with a generous pinch of salt, a pinch of five-spice (if using) and a quarter of the spring onions. Roll the rectangle tightly lengthwise into a log. Coil the log into a spiral (like a snail) and tuck the end underneath. Press gently to flatten, then re-roll on a floured surface to a circle about 5mm thick.

4. 4

   Pan-fry

   Heat 1–2 tablespoons of vegetable oil in a frying pan over medium heat. Cook the pancakes one at a time for 3–4 minutes per side until golden brown and crispy, pressing gently with a spatula. The pancake should be deeply golden with crispy, slightly charred patches.

5. 5

   Fluff and serve

   While still hot, use two spatulas to smash the pancake together from both sides — this action separates the layers and makes them fluffy and dramatic. Mix together the dipping sauce ingredients. Cut into wedges and serve immediately with the dipping sauce.

Variations

• •

  Dan Bing wraps a fried egg inside the pancake — Taiwan's most popular breakfast.

• •

  Use lard instead of vegetable oil in the filling for a richer, more traditional flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Raw pancakes can be frozen in layers separated by baking paper. Cook from frozen — no need to defrost. Cooked pancakes are best eaten immediately.

Frequently Asked Questions