This post may contain affiliate links. Please read my privacy policy.
These homemade Chinese scallion pancakes are crispy, chewy, and packed with fresh scallions. Easy to make, authentic, and fail-proof, they’re perfect for breakfast, snacks, or a tasty appetizer.
Crispy Homemade Chinese Scallion Pancakes
Chinese scallion pancakes (cong you bing, or 蔥油餅) are a type of savory flatbread and a popular street food in China and Taiwan. Also called green onion pancakes, they’re healthy, vegan, crispy, and delicious. Unlike Western pancakes made from batter, these are made from a simple dough of flour, hot water, and scallions, and have golden, flaky layers that are crisp on the outside and chewy on the inside. They’re commonly enjoyed for breakfast with Soy Milk, Mantou, Chinese Tea Eggs, or Soy Sauce Eggs.
When my son and I traveled to China, we couldn’t get enough of these pancakes. He just loves them, which is why I decided to make them at home. This homemade scallion pancake recipe is surprisingly easy and makes pancakes that are crispy on the outside, chewy on the inside, and packed with scallion flavor, just like the ones we enjoyed in China.
Chinese vs. Korean Scallion Pancakes
While both are savory, pan-fried pancakes with scallions, there are some key differences. Chinese scallion pancakes, or cong you bing, are made from a soft dough that’s rolled, brushed with oil, and coiled to create distinct layers. The result is crispy on the outside, chewy on the inside, and packed with green onion flavor. Korean scallion pancakes, or pajeon, use a thinner, wetter batter and often include additional ingredients like seafood, kimchi, or other vegetables. They’re more tender and pancake-like rather than layered, and the texture is slightly different from the crispy and chewy Chinese version.
When it comes to Chinese pancakes, there are two basic ways to add scallions. The first is to roll out the plain dough and then sprinkle the scallions and a pinch of salt on top before coiling. The second is to combine the dough, scallions, and salt together before rolling. My Chinese chef friend told me that both methods are authentic, but the second method is a shortcut and great for beginners. I personally prefer it because it’s easy and fail-proof. Mixing the scallions directly into the dough infuses it with that earthy, fragrant flavor, giving every bite extra aroma and depth.
Ingredients You’ll Need
- All-purpose flour
- Hot water
- Chicken bouillon powder
- Scallion
Check out the recipe card at the bottom of this post for the full ingredient details.
Pro Tip #1: Why I Use All-Purpose Flour
All-purpose flour gives the dough the right balance of structure and chewiness. Too much protein (like in bread flour) makes the pancakes tough, while low-protein flour (like cake flour) makes them too soft and fragile.
Pro Tip #2: Why I Add Hot Water
Hot water makes the dough soft and easy to roll, giving pancakes that are crispy outside and chewy inside. Cold water makes the dough firmer and the pancakes denser, so hot water is the trick for perfect, flaky layers.
Pro Tip #3: Why I Add Chicken Bouillon
Adding a small pinch of chicken bouillon can give your scallion pancakes a deeper, umami-rich flavor that really enhances the taste of the dough and scallions. Skip it if you want a fully vegan version and the pancakes will still be delicious.
Pro Tip #4: Why I Use Oil Instead Of Lard
Traditionally, scallion pancakes are made with lard, which gives them a rich, flaky texture. I like to use a neutral oil instead. It’s easier to handle and still gives great flakiness. Vegetable or canola oil works best.
Shopping Tip: How To Choose The Best Scallions
Look for bright green tops and firm, white bulbs. Avoid any that are wilted, yellowing, or slimy. The fresher the scallions, the more fragrant and flavorful your pancakes will be. If possible, choose scallions with long green tops.
How To Make Scallion Pancakes
How To Make The Dough
First, sift your flour into a large bowl and mix in the salt and chicken bouillon powder if you’re using it. Give it a quick stir to combine, and set it aside.
Slowly pour in the hot water and start kneading the dough. Keep going until it’s soft, smooth, and not sticky, about 15 minutes. If it feels too dry, just add a tablespoon or so more water. Once it’s ready, cover it with a damp cloth or paper towel and let it rest for 30 minutes.
After the dough has rested, mix in the scallions until they’re evenly distributed. Now your dough is ready to roll!
How To Roll Scallion Pancakes
Lightly flour your work surface and divide the dough into 8 small balls.
Take one ball at a time and roll it into a thin disc, about 15 cm across. Dust your rolling pin lightly with flour if it sticks. Brush a little oil on the surface of the dough.
Pro Tip: Don’t use too much oil. A thin layer is enough. Too much can make the dough harder to coil and roll, so avoid brushing the outer edges.
Roll the disc into a long cylinder.
Coil the cylinder into a tight spiral, like a snail. Dust your rolling pin with a little flour again, then gently roll the coiled dough flat to about 15 cm (6 inches) in diameter. Transfer it to a baking sheet. Repeat with the remaining dough balls.
How To Fry Scallion Pancakes
Heat a little oil in a skillet or pan over moderately high heat. Place one pancake in the pan.
Pan-fry until lightly golden, about 1 minute per side. Flip and cook the other side until golden and crisp. Repeat with the remaining pancakes. Serve immediately with homemade Soy Milk.
Frequently Asked Questions
Yes. You can prepare the dough in advance and store it in the fridge for up to 24 hours. When ready to cook, bring it back to room temperature, roll, coil, and pan-fry as usual.
I don’t recommend it, because the dough relies on gluten to create its chewy, layered structure. Gluten-free flours may result in a different texture and won’t give you the same flaky layers.
Use a non-stick skillet or well-seasoned pan, and make sure it’s hot before adding the pancakes. Lightly coat the pan with oil, and cook each pancake individually without overcrowding.
Keep any cooked pieces in an airtight container in the fridge for up to 2 days. Reheat in a skillet to restore crispiness. Avoid microwaving as it will make them soft rather than flaky.
Yes. Place parchment or baking paper between each pancake, wrap individually, and store in a freezer-safe bag for up to a month. Thaw at room temperature for 20–30 minutes, then pan-fry as usual.
Yes. Let them cool, stack with parchment paper in between, and store in a freezer-safe bag for up to 1 month. Reheat in a skillet until crispy and warm.
Each pancake contains 118 calories.
What To Serve With This Recipe
Serve this with Braised Pork Belly (Dong Po Rou) for a complete meal. For a wholesome Chinese meal, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Scallion Recipes You Might Like
Scallion Pancakes
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder, optional
- ½ cup boiled hot water
- 3 – 4 stalks scallion , or green onion, green parts only, trimmed and cut into small rounds, to yield about a tightly packed ⅓ cup or more
- 2 tablespoons oil, for brushing
- Extra all-purpose flour, for dusting and rolling
- Oil, for frying
Instructions
How To Make The Dough:
- Sift the all-purpose flour into a large bowl. Add the salt and chicken bouillon powder (if using), mix well, and set aside.
- Slowly add the water to the flour and knead until the dough is soft, no longer sticky, smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1½ tablespoons of water. Cover the dough with a damp cloth or paper towel and let it rest for 30 minutes.
- Add the scallions to the dough and mix well.
How To Roll Scallion Pancakes:
- On a lightly floured surface, divide the dough into 8 small balls.
- Working with one dough ball at a time, roll it into a thin disc (about 15cm) using a rolling pin, dusting the pin lightly with all-purpose flour as needed. Brush the surface of the pancake with oil.
- Roll the dough into a long cylinder.
- Roll it up into a tight coil, like a snail.
- Dust the rolling pin with flour and roll the coiled dough flat to about 6 inches (15 cm) in diameter. Transfer to a baking sheet. Repeat with the remaining dough balls.
How To Fry Scallion Pancakes:
- Add some oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet.
- Pan-fry the pancake until lightly golden brown, about 1 minute per side. Flip and cook the other side. Repeat with the remaining pancakes and serve immediately. Serve immediately with homemade soy milk.
Video
Notes
- If skipping the chicken bouillon powder, use 1 1/2 teaspoons salt instead of 1 teaspoon.
- For extra aroma, mix 1 teaspoon sesame oil into the brushing oil before rolling the dough into a cylinder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
May I please ask if the dough can be prepared the night before and kept refrigerated, then roll out and pan fry the next day?
Much thanks!
Yes, I think you can but you have to thaw to room temperature.
Can I add shrimp to this recipe as well?
Can I leave out the chicken bullion ?
Please let me know. By e-mailing me at
midnight0675@frontier.com
No shrimp and you can leave out chicken bullion.
Hi Bee,
This turned out great!
May I also check how shall we go about heating it up from leftovers in the fridge? The microwave does not seem to work so well for this.
Thank you!
You can quickly pan-fry again to reheat.
Do you know if I can use a mixture of bread flour and cake flour in place of the APF? Or should I use all bread or all cake flour? It’s hard for me to find APF. Thanks in advance for any tips.
I am not sure, I haven’t tried. You can use bread flour for this recipe.
Susan, I don’t know what went wrong, this recipe has been tested many times and by many people. Did you measure correctly?
I think it should be delicious…
I am making the pancake now. I am thinking of making an additional dough and refrigerate it then roll it out 2 days later. Will the pancake turn out well?
tried this recipe today and it turn out well! It goes well with curry too :D thank you for the recipe !
Why not omit the the chicken bouillon and use chicken broth (eg, Trader Joe’s Organic Low Sodium Chicken Broth [available in shelf-stable recyclable boxes]) instead of the water? Alternatively, a high quality vegetable broth (Trader Joe’s also sells one sold in the shelf-stable boxes) if a vegetarian version is preferred.
You can use chicken broth but chicken bouillion tastes more concentrated.
After resting my dough, it became sticky to handle and even worse when i added the chopped scallion. Anyone experienced that? What could have gone wrong. I used a lot of flour on the work surface in order to be able to roll it out, it tasted great though.
That’s strange. Just add a little bit more flour.