Scallion Pancakes are crispy on the outside, soft and chewy on the inside! They are also known as Cong You Bing and pair perfectly with our Chinese scallion pancake sauce.
Growing up my family loved to order Chinese Takeout. We referred to Scallion Pancakes as Chinese Pancakes or even Chinese pizza. No, they’re not breakfast pancakes or even close to pizza. They’re a delicious pan-fried dough filled with scallions which are also called green onions.
WHAT ARE SCALLION PANCAKES? Chinese scallion pancakes, also known as Cong you bing, is an unleavened flatbread that is filled with thinly sliced scallions. It has a crispy exterior and a soft and chewy interior. You can find it at most Chinese restaurants and it’s typically served with a scallion pancake sauce similar to a dumpling sauce.
INGREDIENTS IN THIS SCALLION PANCAKE RECIPE
- all-purpose flour
- salt
- hot water
- scallions
- oil
HOW TO MAKE SCALLION PANCAKES
In a bowl combine the flour and salt and lightly stir to combine. Add the hot water and stir until combined using a spoon or fork.
Take your hands and bring the dough together. If you need more water add 1 teaspoon at a time until the dough forms.
Form the dough into a ball and then cover with a damp towel. Let the dough to rest for 30 minutes
While the dough is resting thinly slice the scallions.
Once the dough has rested prepare your work surface with a little bit of flour. Divide the dough into the desired amount of pancakes, 4 large or 6 medium, or 8 small.
Roll the dough into a ball and then roll it into a flat circle, brush with a little bit of oil and then sprinkle on the scallions.
Use your hands to roll the dough over the scallions, just like you would roll cinnamon rolls, but then you’ll take the rolled dough and form it into a spiraled circle.
Once the spiral is formed use the palm or heel of your hand to flatten the dough and then a rolling pin to flatten for frying.
Heat vegetable oil in a skillet on medium heat and then place the scallion pancake into the pan once the pan is hot. Cook them for 2 minutes per side.
Remove from the oil and serve with dipping sauce.
HOW DO YOU MAKE SCALLION PANCAKE DIPPING SAUCE?
In a small bowl combine coconut aminos, rice vinegar, sesame oil, garlic, and red pepper flakes.
ARE SCALLION PANCAKES VEGAN?
Yes, our recipe is vegan. That being said, many restaurants may have issues with cross-contamination or may use animal products for frying so it may or may not be vegan. It’s always best to ask before ordering.
HOW DO YOU REHEAT THEM?
We really like to reheat our scallion pancakes in the air fryer, but if you do not have an air fryer you can use a pan on the stove or bake them in the oven.
CAN I MAKE THIS IN ADVANCE?
Yes! I’ve made a few hours in advance without any issues. The sauce can even be made the day before. When making the dough in advance we suggest refrigerated and then letting it come to room temperature for about 30 minutes before handling.
SERVING SUGGESTIONS:
We love serving this with steamed broccoli and garlic sauce or even roasted baby bok choy and quinoa fried rice.
RECIPE NOTES:
- Only use fresh scallions for this recipe, not dried.
- You can refrigerate leftovers and reheat in the oven or air fryer.
- If you do not like or cannot use coconut aminos you can use soy sauce or liquid aminos.
Scallion Pancakes with Dipping Sauce
Ingredients
Scallion Pancakes
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup hot not boiling water
- 1 tablespoon vegetable oil
- 5 scallions sliced thinly (6-8 if using green part only)
- extra flour for rolling pancakes
Scallion Pancake Sauce
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 clove garlic crushed
- 1/4 teaspoon red pepper flakes
- 1 teaspoon scallions
Instructions
Scallion Pancakes
- In a bowl combine the flour and salt and lightly stir to combine. Add the hot water and stir until combined.
- Once the dough has started to form take your hands and bring the dough together. If you need more water add 1 teaspoon at a time or if it's too sticky add a tiny bit of flour.
- Form the dough into a ball and then cover with a damp towel. Let the dough to rest for 30 minutes
- While the dough is resting thinly slice the scallions and set aside.
- Once the dough has rested prepare your work surface with a little bit of flour. Divide the dough into the desired amount of pancakes, 4 large or 6 medium, or 8 small.
- Roll the dough into a ball and then roll it into a flat circle, brush with a little bit of oil and then sprinkle on the scallions.
- Use your hands to roll the dough over the scallions and then you’ll take the rolled dough and form it into a spiral or circle.
- Once the spiral is formed use the palm or heel of your hand to flatten the dough and then use your rolling pin to flatten for frying.
- Heat vegetable oil in a skillet on medium heat and then place the scallion pancake into the pan once the pan is hot. Cook them for 2 minutes per side.
- Remove from the oil and serve with dipping sauce.
Scallion Pancake Sauce
- In a small bowl combine coconut aminos, rice vinegar, sesame oil, garlic, and red pepper flakes. Refrigerate sauce until ready to serve.
Notes
- Only use fresh scallions for this recipe, not dried.
- You can refrigerate leftovers and reheat in the oven or air fryer.
- If you do not like or cannot use coconut aminos you can use soy sauce or liquid aminos.
I am so excited to try this dish! We had these in an awesome Kansas City place, and I’ve dreamed about them! Just made the dipping sauce, delish!
Thanks for sharing!
We hope you enjoyed it!! 🙂