Chinese pancakes (cong you bing)

Name: Chinese pancakes (cong you bing)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Type 00 flour 2.1 cups; Water warm 0.8 cup; Fresh scallion to taste; Vegetable oil to taste; Type 00 flour 2 ½ tbsp; Water 0.42 cup; Extra virgin olive oil 2 tbsp; Fine salt to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Makes: 4 pieces
Cost: Low
Note plus 30 minutes of resting

PRESENTATION

Recipe by
Rosy Chin

Cong you bing, or Chinese scallion pancakes, are a real treat—let me tell you. These are a staple in Chinese street food. Totally different vibe from those fluffy breakfast pancakes you might know. We're talking about crispy scallion pancakes with a golden, tender texture. They are pan-fried using just flour, water, and a pinch of salt. Super simple. Instead of sweet, they're savory, with green onions inside for a tangy kick. I mean, in China, folks munch on these cong you bing all day long—morning, noon, night. Can't go wrong. They’re a quick snack. You roll out the dough, layer it with oil, fry it till it's all crispy and flaky. Seriously good. That's why they're so popular in China, often cut into triangles—easy to share.

Also, here's the thing: pairing these with other flavors makes magic. Some people love these scallion pancakes recipe with cured meats or maybe some cheese. Adds a whole new thing. Imagine biting into a moist, crispy flatbread with onion goodness, plus some salty prosciutto or creamy cheese. And it’s a snack that’s both familiar and new. For real. Cong you bing really stands out from other Chinese eats like dumplings or spring rolls. It’s all about simplicity and flavor.

Honestly, no matter how you serve them, these Chinese savory pancakes give you that crunch and onion hit that keeps you coming back. Whether flying solo or sharing at a gathering, this classic Chinese flatbread fits right in, making any occasion better. Its versatility is just awesome, blending well with different foods and showing off how traditions can mix beautifully without losing their roots. So, so good.

INGREDIENTS

for the pancakes: Type 00 flour 2.1 cups (265 g); Water 0.8 cup (190 g) - warm; Fresh scallion to taste; Vegetable oil to taste

for the emulsion: Type 00 flour 2 ½ tbsp (20 g); Water 0.42 cup (100 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

Preparation

How to prepare Chinese pancakes (cong you bing)

To make Chinese pancakes with scallion, start with the dough. In a bowl, pour the flour 1, salt 2, and start to pour a part of the water 3.

Mix with chopsticks 4, or alternatively with a fork, and continue pouring the water slowly. You should obtain a dough that is not too smooth, ensuring the water is well absorbed 5. Then transfer the dough onto a work surface 6.

Don't worry if it seems very sticky, it's normal. Work it with your hands for 10-15 minutes 7; if it becomes difficult, use a dough scraper. Transfer the dough into a greased bowl 8. Cover with plastic wrap 9 and let it rest for 30 minutes.

At this point, chop the green part of a scallion 10 and set it aside. Then prepare the emulsion. In a bowl, pour the water, oil 11, and flour 12.

Mix always with chopsticks 13 or with a fork, until you get a homogeneous mixture. Take the rested dough 14 and transfer it onto a lightly floured surface; also flour the surface 15.

Form a cylinder 16 and divide it into 4 equal parts 17. Take the first portion and flatten it with your hands 18.

Moisten your hands in the emulsion 19 and flatten the dough again 20 until you get a thin rectangle. Then sprinkle with scallion 21.

Gently roll the edges of the longer side 22, bringing them inward to form a small cylinder 23. Then roll it up from the other side 34.

You should form a swirl 25. Gently press it down with your hands 26, adding flour as needed. You should obtain a thin disc 27.

Continue this way until you form all 4 of your pancakes 28. Now move on to cooking, heat a slightly larger pan with a little oil. Place the first pancake inside 29, brush it with the emulsion and cook until it is nicely golden. Then turn it over 30.

Brush it again with the prepared emulsion 31 and continue cooking 32. Cook the others as well and serve your Chinese pancakes 33.

Storage

We recommend serving the Chinese pancakes just made, but if there are leftovers you can store them in the fridge for 1-2 days and warm them up before serving.