Chinese Scallion Pancakes(Congyoubing)

  • PrepTime: 20 Mins
  • CookTime: 6 Mins
  • TotalTime: 26 Mins


  1. 2 cup unshifted all purpose flour
  2. 3/4 cup water , 1/2 hot boiling water + 1/3 cold water
  3. 1 tbsp. vegetable cooking oil
  4. 1 tbsp. cooking oil
  5. 2 cup chopped scallion , use green part only
  6. 1/2 tsp. salt
  7. 1 tbsp. Chinese five spice powder


  1. Mix salt with all purpose flour.Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
  2. After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).Roll up the circle into a cylinder. And further roll into the shape of a snail.  Cover with wet cloth and rest for 10 to 15 minutes.
  3. Then roll out the pancake to large around circle. Be gentle and use your hand as most as possible. To get a perfect round pancake for beginners, get yourself a small pan (18 to 20cm in diameter) and push with fingers to spread the dough over the pan.
  4. Brush some cooking oil on a pan and then place the rolled scallion pancakes.
  5. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
  6. Other pancakes to try
  7. Simplified scallion pancake, fried directly from batter.Shanghai style scallion pancakeRed bean paste pancakePeking duck pancake
  8. What to Match with Scallion Pancakes
  9. Scallion pancakes can be matched with savory soups lotus root soup, tomato egg drop soup, kelp soup. Or you can match it with a sweet soy milk.


  1. In order to make the pancake chewy but still easy to cook, I use both hot boiling water and cold water. Hot boiling water dough (烫面) is soft when well cooked, while cold water dough (冷面) producing a chewier texture.
  2. I suggest using only the green part of scallion or green onion. The hard white part usually pierces the wrapper.
  3. It is quite important to rest the well shaped pancake just before the last rolling out.
  4. In every step of this recipe, cover your single dough with wet cloth to prevent drying out.