Let's Cook! Flaky AF Scallion Pancakes
Let's Cook! Flaky AF Scallion Pancakes is a easy Chinese recipe that serves 4. 200 calories per serving. Recipe by Verna on YouTube.
Prep: 37 min | Cook: 32 min | Total: 1 hr 19 min
Cost: $1.50 total, $0.38 per serving
Ingredients
- 350 g All-Purpose Flour (for dough, sifted)
- adjust as needed ml Hot Water (gradually whisked into flour)
- adjust as needed ml Room Temperature Water (added after hot water)
- 1 bunch Spring Onions (finely chopped)
- 70 g Vegetable Oil (for oil‑flour paste)
- 1 tbsp Sesame Oil (adds fragrance to paste and dipping sauce)
- 100 g All-Purpose Flour (for paste) (mixed with oil to form smooth paste)
- to taste Salt (seasoning for the pancake)
- pinch Chinese Five Spice Powder (optional flavor boost)
- 2 tbsp Soy Sauce (for dipping sauce)
- 1 tsp Rice Vinegar (for dipping sauce)
- 1 tsp Sesame Oil (for dipping) (for dipping sauce)
Instructions
Make the dough
Place 350 g all‑purpose flour in a mixing bowl. Gradually whisk in hot water, then add room‑temperature water until a rough dough forms. Knead until all flour is incorporated.
Time: PT5M
Rest the dough
Cover the dough with a damp kitchen towel and let it rest for at least 10 minutes.
Time: PT10M
Chop the scallions
Finely chop one bunch of spring onions and set aside in a bowl.
Time: PT5M
Prepare oil‑flour paste
In a small bowl combine 70 g vegetable oil, 100 g flour, and 1 tbsp sesame oil. Mix until smooth.
Time: PT5M
Knead the rested dough
After resting, give the dough another quick knead until it feels smooth and elastic.
Time: PT2M
Divide the dough
Cut the dough into four equal pieces. Keep three pieces aside and work with one piece at a time.
Time: PT2M
Roll out and layer
Roll one piece as thinly as possible on a lightly floured surface. Brush the entire surface with the oil‑flour paste, sprinkle the chopped scallions, season with salt and a pinch of Chinese five‑spice, then roll tightly into a coil.
Time: PT5M
Flatten the coil
Gently roll the coil into a flat pancake about 1/4‑inch thick. If the dough cracks, lightly oil the surface to keep it from drying.
Time: PT3M
Cook the pancake
Heat a generous amount of oil in a frying pan over medium‑high heat. Place the pancake in the pan and cook for about 5 minutes until the bottom is golden brown. Flip, reduce heat to medium‑low, and cook another 3 minutes until cooked through.
Time: PT8M
Temperature: Medium‑high then medium‑low
Repeat for remaining pieces
Repeat steps 7‑9 with the remaining three dough pieces, adding a little oil to the work surface between each batch.
Time: PT15M
Make dipping sauce
In a small bowl combine 2 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sesame oil. Stir well.
Time: PT2M
Serve
Plate the hot scallion pancakes and serve with the dipping sauce on the side.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains sesame
Allergens: Wheat (gluten), Soy (soy sauce), Sesame
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Spring Onions: Green onions
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Sesame Oil: Toasted sesame oil
- Instead of All-Purpose Flour (for paste): Bread Flour
- Instead of Chinese Five Spice Powder: Ground cinnamon and star anise mix
- Instead of Soy Sauce: Tamari
- Instead of Rice Vinegar: Apple cider vinegar
Equipment Needed
- Mixing Bowl
- Whisk
- Rolling Pin
- Pastry Brush
- Frying Pan
- Spatula
- Knife
- Cutting Board
- Kitchen Towel
Critical Steps — Do Not Skip
- Resting the dough for at least 10 minutes
- Rolling the dough as thinly as possible
- Applying the oil‑flour paste evenly
- Rolling the dough tightly to create layers
- Cooking first side on medium‑high then finishing on medium‑low to avoid burning
Chef Tips from the Video
- Using hot water (around 80 °C) partially cooks the flour, giving a softer, more tender pancake.
- Brush a thin layer of oil on the work surface between batches to prevent sticking.
- For extra crispness, drizzle a little oil around the edges of the pancake while it cooks.
Troubleshooting
Dough is too sticky and hard to roll.
Add a little more flour, a tablespoon at a time, until the dough is smooth but still pliable.
Pancake turns out dense with few layers.
Roll the dough thinner before adding the paste and make sure to roll the coil tightly.
Pancake burns on the outside before the inside cooks.
Start on medium‑high heat for the first side, then lower to medium‑low after flipping.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a skillet or oven to restore crispness.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month. Reheat directly from frozen in a hot pan.
Room temperature: Not recommended; pancakes will become soggy.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it covered in the refrigerator.
- The oil‑flour paste can be made up to 3 days in advance and stored in a sealed jar.
- Cooked pancakes reheat well in a 180 °C oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of Chinese scallion pancakes (Cong You Bing) in Chinese cuisine?
Scallion pancakes are a traditional street‑food staple in northern China, especially in Beijing and Tianjin. They date back to the Qing dynasty and were originally a simple, portable snack for laborers, celebrated for their flaky layers and aromatic scallions.
What are the traditional regional variations of Cong You Bing in Chinese cuisine?
In northern China the pancake is made with plain wheat flour and a generous oil‑flour paste. In Shanghai, a sweeter version adds a touch of sugar, while in Sichuan some cooks incorporate chili oil for heat. The core technique of layering remains the same across regions.
How is Cong You Bing traditionally served in China?
It is usually served hot, cut into wedges, and accompanied by a light dipping sauce of soy sauce, rice vinegar, and a drizzle of sesame oil. In street markets it may be eaten plain, while at home families often serve it alongside soups or stir‑fry dishes.
During which Chinese celebrations or occasions are scallion pancakes commonly enjoyed?
Scallion pancakes are popular during the Lunar New Year as a symbol of wealth (the golden layers resemble stacked coins) and are also a common snack during the Mid‑Autumn Festival when families gather for tea.
What authentic ingredients are essential for traditional Cong You Bing and what are acceptable substitutes?
Traditional ingredients include wheat flour, hot water, vegetable oil, sesame oil, and fresh scallions. You can substitute the vegetable oil with canola or sunflower oil, and the sesame oil can be replaced by toasted sesame oil for a similar aroma.
What other Chinese dishes pair well with scallion pancakes?
Scallion pancakes pair nicely with hot and sour soup, dumplings (jiaozi), or a simple stir‑fried bok choy. They also make a great side for braised pork belly (hong shao rou) or a bowl of congee.
How has the preparation of Cong You Bing evolved in modern Chinese home cooking?
Modern cooks often use a food processor to mix the dough quickly and may add a splash of milk for extra tenderness. Some also bake the pancakes after pan‑frying to achieve an ultra‑crisp texture, but the classic pan‑fry method remains the most authentic.
What are the most common mistakes to avoid when making Chinese scallion pancakes at home?
Common errors include over‑kneading the dough (which makes it tough), rolling the coil too loosely (resulting in few layers), and using too little oil (causing a dry pancake). Follow the tight rolling technique and use generous oil for the best flakiness.
Why does this Cong You Bing recipe use a hot‑water dough instead of cold water?
Hot water partially gelatinizes the starch in the flour, creating a softer, more pliable dough that rolls out thinly without tearing, which is essential for achieving the characteristic flaky layers.
What does the YouTube channel Verna specialize in?
The YouTube channel Verna focuses on approachable Asian home cooking, offering step‑by‑step tutorials for classic dishes like dumplings, stir‑fries, and street‑food favorites, with an emphasis on clear visuals and practical tips for home cooks.
How does the YouTube channel Verna’s approach to Chinese cooking differ from other Chinese cooking channels?
Verna emphasizes simplicity and ingredient accessibility, often using pantry staples and minimal specialized equipment, whereas many other channels showcase more elaborate techniques or professional‑grade tools. This makes Verna’s recipes especially friendly for everyday home kitchens.
Last updated: August 29, 2026
