Cong You Bing

Cong You Bing is a crisp, pan-fried scallion pancake with shatteringly flaky layers and a pleasantly chewy center. Sesame oil and spring onions perfume every bite, making it rich, savory, and deeply satisfying despite its simple ingredients.

Nutrition · per serving

541kcal

10.2gProtein

62.5gCarbs

27.1gFat

3.2gFiber

2 servings

Ingredients

8 items

Dough

all-purpose flour200 g

fine salt3 g

hot water120 ml

Scallion filling

spring onions, finely sliced60 g

sesame oil20 ml

all-purpose flour10 g

fine salt2 g

For frying

neutral oil20 ml

Tips

•For extra flakiness, keep the rolled dough thin before shaping into the spiral.
•A cast-iron or heavy steel pan gives the best blistered, crisp surface.
•Serve with black vinegar, soy sauce, or chili oil for dipping, if desired.
•If the dough feels dry, add 5-10 ml more hot water; flour absorption varies slightly.

Steps

1
Put the all-purpose flour and fine salt for the dough in a bowl. Pour in the hot water and stir with chopsticks or a fork until shaggy, then knead for 3-4 minutes until a fairly smooth dough forms. Cover and let it rest for 10 minutes; this short rest relaxes the gluten so the dough rolls out more easily.
200 g all-purpose flour3 g fine salt120 ml hot water
2
While the dough rests, finely slice the spring onions. In a small bowl, mix the sesame oil, all-purpose flour, and fine salt for the filling into a loose paste. The flour helps create distinct flaky layers instead of the oil soaking straight into the dough.
60 g spring onions, finely sliced20 ml sesame oil10 g all-purpose flour2 g fine salt
3
Divide the dough into 2 equal pieces for 2 pancakes. On a lightly floured surface, roll one piece into a thin rectangle about 2 mm thick. Spread half of the scallion paste over the surface, then scatter over half of the sliced spring onions, pressing lightly so they adhere.
60 g spring onions, finely sliced20 ml sesame oil10 g all-purpose flour2 g fine salt
4
Roll the rectangle up tightly into a long log, trapping the scallions inside. Coil the log into a spiral, tuck the end underneath, and gently flatten. Repeat with the second dough piece and remaining filling. Let the coils rest for 5 minutes so they do not spring back when rolled.
5
Roll each coil into a round pancake about 16-18 cm wide. If a few scallions poke through, that is fine; just dust lightly with flour if needed and roll gently to keep the layers intact.
6
Heat half of the neutral oil in a heavy frying pan over medium heat. Fry one pancake for 2-3 minutes on the first side, pressing lightly with a spatula, until golden with crisp spots. Flip and cook 2-3 minutes more until the layers are cooked through and the surface is deeply golden. Repeat with the remaining oil and second pancake. Adjust the heat as needed so the outside browns without burning before the interior turns tender and flaky.
20 ml neutral oil
7
Transfer the pancakes to a board and rest for 1 minute so the layers set slightly. Cut into wedges and serve hot, when the exterior is crisp and the inside still chewy and aromatic.

Origin & History

Cong You Bing is a beloved Chinese street and home-style flatbread known for its flaky layers and savory scallion aroma. Unlike Western yeasted breads, it is made from an unleavened dough laminated with oil, a technique that creates its signature texture. Variations are enjoyed across northern China and in many Chinese communities worldwide.

chinese scallion pancake vegan pan-fried street-food

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Steps

Put the all-purpose flour and fine salt for the dough in a bowl. Pour in the hot water and stir with chopsticks or a fork until shaggy, then knead for 3-4 minutes until a fairly smooth dough forms. Cover and let it rest for 10 minutes; this short rest relaxes the gluten so the dough rolls out more easily.

200 g all-purpose flour3 g fine salt120 ml hot water

While the dough rests, finely slice the spring onions. In a small bowl, mix the sesame oil, all-purpose flour, and fine salt for the filling into a loose paste. The flour helps create distinct flaky layers instead of the oil soaking straight into the dough.

60 g spring onions, finely sliced20 ml sesame oil10 g all-purpose flour2 g fine salt

Divide the dough into 2 equal pieces for 2 pancakes. On a lightly floured surface, roll one piece into a thin rectangle about 2 mm thick. Spread half of the scallion paste over the surface, then scatter over half of the sliced spring onions, pressing lightly so they adhere.

60 g spring onions, finely sliced20 ml sesame oil10 g all-purpose flour2 g fine salt

Roll the rectangle up tightly into a long log, trapping the scallions inside. Coil the log into a spiral, tuck the end underneath, and gently flatten. Repeat with the second dough piece and remaining filling. Let the coils rest for 5 minutes so they do not spring back when rolled.

Roll each coil into a round pancake about 16-18 cm wide. If a few scallions poke through, that is fine; just dust lightly with flour if needed and roll gently to keep the layers intact.

Heat half of the neutral oil in a heavy frying pan over medium heat. Fry one pancake for 2-3 minutes on the first side, pressing lightly with a spatula, until golden with crisp spots. Flip and cook 2-3 minutes more until the layers are cooked through and the surface is deeply golden. Repeat with the remaining oil and second pancake. Adjust the heat as needed so the outside browns without burning before the interior turns tender and flaky.

20 ml neutral oil

Transfer the pancakes to a board and rest for 1 minute so the layers set slightly. Cut into wedges and serve hot, when the exterior is crisp and the inside still chewy and aromatic.

Origin & History