Scallion Pancakes

Layered Chinese hot-water-dough pancakes with scallions and five-spice, pan-fried until crisp.

Preparation: 20 min · Cooking: 20 min · Total: 55 min · 4 servings

Ingredients

• 250 g plain all-purpose flour, for the dough
• 160 g freshly boiled water — Weigh the hot water in a heatproof vessel. This amount is for the dough only.
• 40 g finely chopped scallions
• 3 tbsp neutral cooking oil — 2 tbsp for the filling; use a few drops from the final 1 tbsp to coat the dough and work surface, then divide the remainder between frying batches.
• 2 tbsp plain flour, for the filling
• 0.3 tsp salt
• 0.3 tsp Chinese five-spice powder

Instructions

1. Mix the hot-water dough

   Put 250 g flour in a heatproof bowl. Carefully add 160 g freshly boiled water and stir with chopsticks or a sturdy spoon until no loose flour remains. Let it cool enough to touch safely, then bring the pieces together by hand.

   A rough dough forms with no dry flour pockets.

2. Cover and rest the dough

   Cover the bowl tightly so the warm dough does not dry out. Leave at room temperature for 15 minutes. Use this time to make the filling and prepare the scallions.

   The rested dough becomes easier to smooth and roll.

   Dough rest: 15 minutes: 900 seconds

3. Mix the filling and chop the scallions

   Mix 2 tbsp oil, 2 tbsp flour, 1/4 tsp salt, and 1/4 tsp five-spice in a small bowl until smooth. Wash, dry, trim, and finely chop the scallions; weigh out 40 g. Set aside one tiny piece to test the frying oil later.

   The filling is a spreadable paste and the scallions are finely cut.

4. Knead briefly and roll a rectangle

   Knead the rested dough for about 10–15 strokes until smooth. Use a few drops from the reserved final tablespoon of oil to lightly coat the dough and work surface. Roll into a thin rectangle about 43 × 33 cm, checking that it is not stuck underneath.

   A smooth, thin sheet that lifts from the work surface.

5. Spread the filling and roll up loosely

   Spread the oil-and-flour filling evenly over the rectangle and scatter the scallions over it. Starting from a short edge, roll the dough into a loose log. Do not squeeze it tightly; the layers need space.

   The filling is distributed through a loosely rolled log.

6. Shape four pancakes

   Cut the log into four equal cylinders. Stand each on a cut end, press down gently with your palm, and roll into a disc about 13 cm across and 5 mm thick. Keep the discs separate; do not stack sticky raw dough.

   Four even discs, not thick dough balls.

7. Heat the pan and check the oil

   Divide the oil remaining from the final tablespoon between frying batches. Heat the first portion over high heat for about 1 minute, until shimmering. Add the reserved scallion piece; it should sizzle immediately without the oil smoking. Lower the heat to medium before adding the pancakes.

   The scallion test piece sizzles immediately and the oil does not smoke.

8. Fry the first side under a lid

   Place one or two pancakes in the pan without overlap. Cover with a tight-fitting lid and cook for about 2 minutes. Lift an edge with a spatula to check the underside. If it colours too quickly, lower the heat; the inside needs time to cook.

   The underside is golden, not scorched.

   Check the first side after 2 minutes: 120 seconds

9. Flip and finish the second side

   Turn each pancake over, cover again, and cook until the second side is golden, roughly another 2 minutes. Check a pancake’s center: it should be layered and cooked, not a sticky raw flour paste. Continue gently if needed; repeat with the remaining pancakes in batches.

   Both sides are crisp and the center is cooked through.

10. Rest briefly on a rack and serve warm

    Transfer cooked pancakes to a wire rack for 1–2 minutes so steam can escape underneath. Serve warm. Avoid stacking immediately on a plate, which traps steam and softens the crisp surfaces.

    Crisp outside with cooked, soft layers inside.

Tips

• Roll to the stated thickness; thick centers will not cook in the short frying time.
• Keep the lid on between checks to retain steam.
• The flour contains wheat/gluten; check the oil and five-spice labels when managing other allergies.

Common mistakes

• Adding filling flour to the dough leaves the layers without their separating paste.
• High heat throughout can burn the outside while leaving the center raw.

Storage

Cool on a rack, then refrigerate in a shallow airtight container at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 3 days.

Reheating

Reheat only once in a skillet over moderate heat, turning, until steaming hot throughout and crisp again. A microwave softens the crust.

About this recipe

Cong you bing are layered Chinese scallion flatbreads made from dough, not a pourable pancake batter. This version uses four thicker discs and a source-approved vegetable-oil filling.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.