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Chinese Scallion Pancakes

Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. —Jenni Sharp, Milwaukee, Wisconsin
  • Total Time
    Prep: 35 min. + standing Cook: 5 min./batch
  • Makes
    8 pancakes (1/4 cup sauce)

Ingredients

  • 3 cups all-purpose flour
  • 1-1/3 cups boiling water
  • 4 teaspoons sesame oil
  • 6 green onions, chopped
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • DIPPING SAUCE:
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon crushed red pepper flakes

Directions

  • Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
  • Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.
  • In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side.
  • Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
Nutrition Facts
1 pancake with 1-1/2 teaspoons sauce: 333 calories, 17g fat (1g saturated fat), 0 cholesterol, 534mg sodium, 39g carbohydrate (2g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • Cathy
    Jun 23, 2019

    Brilliant instructions. I have tried to make these in the past and failed miserably: the scallions came out of the dough as I rolled out the snails and sesame oil leaked over everything. This time I sliced the scallions very thinly, used a mix of sesame oil, vegetable oil and flour in equal parts to coat the pancakes before sprinkling with scallions. Once the pancakes were rolled for the final time, I put plastic wrap between the layers. I kept the oil in the frying pan to a minimum, and result was more naan like than fried, which I prefer. Excellent recipe; thank you!

  • agecasesd
    Jun 28, 2018

    This was delicious!

  • Linda
    Aug 16, 2017

    Just to clarify, can you cook the pancakes and then chill in fridge. Reheat in oven for how long? Are they covered in oven?

  • I_Fortuna
    May 20, 2017

    I love these. These also go great with certain Chinese foods that have a lot of sauce like Mapo Tofu.

  • vlizzle
    Apr 23, 2017

    This is perfection! Simple recipe, few ingredients, and easy to make. The sauce is to die for perfect as well - just make it ahead of time to allow the flavors to meld.

  • KristineChayes
    Mar 5, 2017

    Tasty! Very good Dipping Sauce, easy to make.

  • justmbeth
    Feb 6, 2017

    Surprisingly good with so few ingredients. Good alternative to egg rolls as a side for stir-fry. The sauce is a must, a little goes a long way.

  • LeeBrownlee
    Oct 9, 2015

    Great recipe. Just like the scallion pancakes we get from our favorite Chinese recipe in Manhattan. I need to roll them out a little thinner as they puff up a little when they hit the pan. That was my error. The pancakes are perfect. Thank you.