Shanghai Flaky Scallion Pancakes (Cong You Bing)

Cong You Bing – Made with dough not pancake batter, these wonderful pancakes can be found everywhere in China and in Chinese restaurants everywhere. Making them at home, though, is a great way to make them way flakier than is possible in a restaurant. Served warm with a soy-vinegar dipping sauce to create a special treat before any meal.

Chinese scallion pancakes

Cong You Bing – Shanghai Flaky Scallion Pancakes

A few "tricks" will make these scallion pancakes super-flaky. Using a food processor to make the dough is one and makes these a snap to prepare. Serve them hot as an appetizer or as finger food for a cocktail party. They can also be made in advance and frozen.
5 from 1 vote
Print Pin
Course: Appetizer, Breakfast, Snack, Street Food
Cuisine: Chinese, Eastern China, Shanghai
Prep Time: 10 minutes
Cook Time: 8 minutes
rest: 30 minutes
Total Time: 48 minutes
Servings: 4 Large pancakes
Author: My Hungry Traveler


  • Food processor
  • 8-inch nonstick or cast iron skillet
  • Large bowl with cover


  • 2 cups All-purpose flour
  • 1 cup Boiling water
  • 2⅛ cups Scallion greens, thinly sliced
  • ¼ cup Sesame oil
  • 3 tbsp Soy sauce
  • 3 tbsp Vinegar, Chinkiang or rice wine
  • 2 tsp Ginger, peeled and grated
  • 1 tbsp Sugar
  • ¼ cup Vegetable oil


Scallion Pancakes

  • Make Dough – Pour flour into bowl of a food processor. With processor running, slowly add ¾ of the boiling water. Process for 15 seconds. Add more water, a tbsp at a time, if dough is not sticking together. Transfer to a floured work surface knead to form a ball. Place ball in a bowl, cover tightly, and leave on the counter for 30 minutes or overnight in the refrigerator.
  • Fill Pancakes – On a floured surface, cut dough into 4 equal pieces and roll each into 8-inch circles. Brush surface of each circle lightly with sesame oil. Roll disks into a tight jelly roll. Set roll vertically standing on 1 edge and press down to flatten. Roll into an 8-inch disk again.
    Paint top surface with sesame oil and sprinkle ¼ of the scallions across the top and roll-up into a jelly roll. Sit vertically, press down, and then roll into 7-inch disks this time. Repeat.
  • Cook Pancakes – Heat oil in an 8-inch skillet, preferably nonstick, over medium-high heat. When oil begins to shimmer, slip a pancake into the oil. Cook until bottom becomes golden brown, about 2 minutes. Shake the pan gently to keep pancake from sticking. Gently flip pancake over and cook until the bottom turns golden brown, about 2 minutes more. Transfer to a paper towel lined plate to drain. Lightly salt. Repeat process to make 4 pancakes in total. Cut all 4 into 8 sections and serve with dipping sauce.

Dipping Sauce

  • In a small serving bowl, combine soy sauce, vinegar, ginger, ⅛ cup sliced scallion greens, and sugar. Mix well and serve at room temperature with pancake wedges.


  • Pancakes can be refrigerated or frozen. Wrap individually in foil. 
  • Reheat wrapped pancake in the oven to recover their crispness.


Calories: 507kcal | Carbohydrates: 55g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 764mg | Potassium: 242mg | Fiber: 3g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 4mg

Search All MHT Recipes:

Key Ingredients
Cooking Method

Search all Recipes 

Load More