When it comes to savory Chinese snacks, few dishes are as iconic and comforting as the scallion pancake, known in Mandarin as “Cong You Bing” (葱油饼). Crispy on the outside, chewy on the inside, and bursting with the flavor of fresh scallions, these unleavened flatbreads have been a beloved street food and homemade comfort dish across China for centuries.
In this in-depth article, we’ll explore the history, cultural significance, ingredients, step-by-step preparation, and modern variations of Cong You Bing. By the end, you’ll not only understand why scallion pancakes are so cherished in Chinese cuisine, but you’ll also know how to make them perfectly at home.
1. What Are Scallion Pancakes (Cong You Bing)?
Cong You Bing literally translates to “scallion oil pancake.” It’s a pan-fried flatbread made from a simple dough (not batter) that’s layered with oil and chopped scallions. The dough is rolled, coiled, and flattened in a way that creates beautiful laminated layers, similar to puff pastry. The result is a flaky, savory pancake that is crispy outside and tender inside.
Unlike Western pancakes, Cong You Bing is:
- Not sweet
- Not made from batter
- Not leavened
Instead, it’s made with flour, water, salt, scallions, and oil—nothing more. Yet the technique transforms these humble ingredients into something deeply satisfying.
2. Origins and Cultural Significance
The exact origin of scallion pancakes is hard to pinpoint, but they are believed to have emerged from Northern China, where wheat-based dishes are more common than rice. Some food historians suggest they date back to the Tang Dynasty (7th–10th century), while others link them to rural culinary traditions where farmers needed hearty, portable foods.
Today, Cong You Bing is a popular street food in China and Taiwan. You can find vendors cooking them fresh on griddles at morning markets, night bazaars, and street corners. In households, they are also a go-to snack, breakfast item, or side dish served with dipping sauces.
Scallion pancakes are not only about taste; they represent:
- Frugality and creativity: transforming basic ingredients into comfort food.
- Community and family: often made together, especially in rural homes.
- Tradition and pride: each region and family may have its own method.
3. Ingredients: Simple Yet Strategic
The basic ingredients for traditional scallion pancakes include:
- All-purpose flour – The base of the dough.
- Hot water – Used to form a smooth, elastic dough.
- Salt – For flavor in the dough and oil paste.
- Oil – For layering and frying. Some prefer lard for richer flavor.
- Scallions (green onions) – Fresh, chopped finely.
Optional additions for the dough or filling:
- Five spice powder
- White pepper
- Sesame seeds
- Chili flakes
The simplicity of these ingredients puts the focus squarely on technique—how the dough is rolled, layered, and fried.
4. Step-by-Step Guide: How to Make Authentic Cong You Bing
Step 1: Make the Dough
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup hot water (approx. 80°C or 175°F)
- Pinch of salt
Instructions:
- In a mixing bowl, combine flour and salt.
- Slowly add hot water while stirring with chopsticks or a spoon.
- When the dough starts to come together, knead it on a floured surface until smooth (about 5–8 minutes).
- Cover the dough with a damp cloth and rest for 30 minutes.
Step 2: Prepare the Scallions and Oil Paste
Scallion filling:
- 1 cup finely chopped scallions (green part only)
- 1/4 cup oil (neutral or sesame oil)
- 1/2 tsp salt
- Optional: a dash of five spice or pepper
Mix the ingredients to form a loose, spreadable paste.
Step 3: Roll and Shape
- Divide the rested dough into 3–4 equal portions.
- Roll each into a thin rectangle or circle (as thin as possible).
- Spread the scallion oil paste evenly over the dough.
- Roll the dough into a log (like a jelly roll), then coil it into a spiral.
- Gently flatten the spiral with a rolling pin into a round pancake about 1/4 inch thick.
This coiling process creates the signature layers.
Step 4: Pan-Fry the Pancakes
- Heat a skillet or nonstick pan over medium heat.
- Add 1–2 tablespoons of oil.
- Place the pancake in the pan and fry for 2–3 minutes per side, pressing down with a spatula for even browning.
- Flip and fry until golden and crispy on both sides.
Drain on paper towels and serve hot.
5. Dipping Sauce Ideas
Scallion pancakes are delicious on their own but even better with dipping sauces. Try:
- Classic soy-vinegar dip: 2 tbsp soy sauce + 1 tbsp black vinegar + minced garlic
- Spicy sesame dip: 1 tbsp sesame oil + chili flakes + soy sauce
- Ginger-soy glaze: Soy sauce + grated ginger + brown sugar
Serve on the side or drizzle directly over cut wedges.
6. Tips for Perfect Pancakes
- Use hot water for dough – It relaxes gluten, creating tenderness.
- Let the dough rest – This ensures elasticity and easy rolling.
- Don’t overfill – Too many scallions make rolling hard.
- Oil generously – For both layering and frying.
- Use medium heat – High heat burns the outside before the inside cooks.
- Press and rotate – For even crisping and flakiness.
7. Modern Variations and Twists
While traditional Cong You Bing is perfect as is, modern chefs and home cooks have created exciting variations:
a. Stuffed Scallion Pancakes
Filled with:
- Egg and bacon
- Ground pork or beef
- Cheese and kimchi
- Mushrooms and garlic
b. Vegan Versions
Use plant-based oils and serve with tamari dipping sauces.
c. Whole Wheat or Gluten-Free
Substitute flours for dietary needs, though texture may vary.
d. Baked Scallion Pancakes
Instead of frying, some bake the pancakes in a hot oven at 220°C (430°F) until golden. This reduces oil usage but changes the texture.
8. How to Store and Reheat Scallion Pancakes
Storage:
- Refrigerate cooked pancakes for up to 3 days.
- Freeze raw or cooked pancakes in layers with parchment paper.
Reheating:
- Reheat in a pan or air fryer for crispiness.
- Avoid microwaving—makes them soggy.
Freezer tip: Freeze the rolled pancakes raw. When ready to eat, thaw slightly and cook directly.
9. Nutritional Profile
A single scallion pancake (fried) provides:
- Calories: 200–250
- Fat: 10–15g
- Carbs: 25–30g
- Protein: 3–5g
Healthier versions can be made by:
- Using less oil
- Switching to whole wheat flour
- Air-frying instead of pan-frying
10. Scallion Pancakes Around the World
Similar to Cong You Bing, several cultures have their own versions of flaky flatbreads:
- India: Paratha
- Korea: Pajeon (scallion pancake with egg batter)
- Middle East: Mana’eesh or Khubz
- Western fusion: Scallion pancake sandwiches, wraps, or pizza crusts
The global rise of scallion pancakes speaks to their universal appeal: crispy, comforting, and endlessly customizable.
11. Final Thoughts: A Humble Masterpiece
Scallion pancakes (Cong You Bing) may seem simple, but they represent the heart of Chinese home cooking—humble ingredients elevated by technique, patience, and tradition. Whether enjoyed on a busy street in Shanghai or made lovingly in your own kitchen, these savory pancakes are a celebration of taste and texture.
So the next time you crave something satisfying yet simple, gather a few pantry staples, some scallions, and roll out a bit of Chinese culinary history.
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