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a Chinese scallion pancake.
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5 from 23 votes

Scallion pancakes, Cong You Bing (葱油饼)

An informative guide to making scallion pancakes. This recipe shows you how to make it flaky, tasty and crispy. Dipping sauce suggestions are also provided.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: Chinese
Keyword: Bread
Servings: 4 pancakes
Calories: 350kcal
Author: Wei Guo


For the dough

  • 250 g all-purpose flour about 2 cups + extra for dusting
  • 160 ml boiling water ⅔ cup

For the filling

  • 2 tablespoon lard, melted or coconut oil
  • 2 tablespoon plain flour 
  • ¼ teaspoon ground Sichuan pepper or Chinese five-spice powder
  • ¼ teaspoon salt or to taste
  • 3 stalks scallions

For frying

  • 2 tablespoon cooking oil


Make the dough

  • Put the flour into a heatproof bowl. Pour in boiling water. Stir with a pair of chopsticks or a fork until the flour turns into small lumps and no more water can be seen.
  • When cool enough to handle, knead the mixture into a soft, smooth dough. Leave to rest for 30 mins (see note 1).

Prepare the filling

  • Mix flour, ground Sichuan pepper (or five-spice powder), salt with melted lard (or coconut oil). Finely chop the scallions.

Shape the pancakes

  • Knead the dough again. Then flatten it with a rolling pin into a thin rectangle shape (dust with flour to avoid sticking).
    Kneading and rolling dough
  • Evenly brush the lard mixture on the dough. Sprinkle scallions over.
  • Roll the dough into a rope (from the shorter side). Cut into 4 cylinders.
    Procedure of making scallion pancakes
  • Stand a piece on one end. Roll it flat to the desired thickness (see note 2). 

Fry the pancakes

  • Heat up oil in a frying pan over a high heat. Place the pancakes in then turn the heat to medium (see note 3).
  • Flip over 2-3 times. Cook until both sides are golden brown. 

Store & serve

  • You may freeze the uncooked pancakes. Pile them up with baking paper or cling film in between, then place them in a sealed plastic bag. Thaw in the fridge then cook the normal way.
  • You can serve them as breakfast/afternoon snack or as a staple for regular meals with savoury dishes, soup or rice congee.


1. The flour and water ratio may vary slightly depending on the brand. Adjust accordingly. The finished dough should be soft but not sticky.
2. You may choose your preferred thickness. But you would end up with a doughy part in the middle if the pancake is too thick. For this recipe, each pancake should be at least 13cm (5 inches) in diameter.
3. Make sure the oil is at the right temperature when you place the pancakes in. It should be hot, but not so hot that it burns. You can put in a small piece of scallions to test. If it starts sizzling, the oil is hot enough. Again, don’t forget to turn the heat down to medium once the pancakes are in.


Serving: 1pancake | Calories: 350kcal