葱油饼 (Cōng Yóu Bǐng)
Scallion Pancakes – Crispy, Flaky, and Impossible to Stop Eating
Why This Recipe Works
- The flaky layers come from rolling the dough like a cinnamon roll, then re-flattening — no lamination skills required.
- All-purpose flour, water, scallions, and oil. That's it. Ingredients you already have.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 300 g (2 1/2 cups) | all-purpose flour中筋面粉 | — | — |
| 180 ml (3/4 cup) | boiling water开水 | HOT water makes the dough soft and pliable | — |
| 8.0 stalks | scallions葱 | finely chopped (green parts only) | — |
| 15 ml (1 tbsp) | sesame oil香油 | — | — |
| 6.0 g (1 tsp) | salt盐 | — | — |
| 45 ml (3 tbsp) | neutral oil for frying食用油 | — | — |
Instructions
Make dough(25 min)
Mix flour and salt in a bowl. Slowly pour in boiling water while stirring with chopsticks. Once cool enough to handle, knead into a smooth ball (3 minutes). Cover with a damp towel and rest 20 minutes.
Roll and layer(10 min)
Divide dough into 4 balls. Roll each into a thin rectangle. Brush with sesame oil, scatter chopped scallions. Roll up tightly like a cinnamon roll, then coil into a spiral. Flatten with your palm, then roll out into a 6-inch circle.
Pro Tip
No rolling pin? An empty wine bottle (label removed, washed) works perfectly.
Pan-fry(8 min)
Heat 1 tbsp oil in skillet over medium heat. Cook each pancake 3-4 minutes per side until golden brown and crispy. Press down gently with a spatula while cooking for even browning.
Pro Tips for Western Kitchens
Make a big batch of dough and freeze the uncooked pancakes between layers of parchment paper. Fry directly from frozen.
💡 I used to roll these too thick and they came out doughy in the center. Now I roll them almost paper-thin before coiling — the layers triple in the pan and you get that flaky, shatter-crisp texture on every bite.
Equipment Questions
No rolling pin?
An empty wine bottle (label removed, washed, dusted with flour) works perfectly. A tall drinking glass also works in a pinch.
Frequently Asked Questions
Why boiling water?
Hot water 'cooks' the flour proteins, resulting in a softer, more pliable dough that rolls thinner and fries crispier.
Nutrition
Per serving (approximate values)
