🥞 Scallion pancake
A scallion pancake is a chewy, flaky flatbread made from a simple flour-and-water dough that is brushed with oil, sprinkled with salt and chopped scallions, rolled up into a coil and flattened again. Pan-fried until golden, it separates into many thin, crisp layers. It is cut into wedges and eaten hot as a snack or side, often with a dipping sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain flour
- 180 ml hot water
- 4 scallions, finely chopped
- 3 tbsp vegetable oil, plus 2 tbsp for frying
- 1 tsp salt
Method
- Mix the flour with the hot water into a soft dough, knead for 5 minutes and rest it covered for 30 minutes.
- Divide into 4, roll each piece thin, brush with oil and sprinkle with salt and scallions.
- Roll each sheet into a tight log, coil it into a spiral and flatten to about 5 mm.
- Pan-fry in a little oil over medium heat for 3–4 minutes per side until golden and crisp.
- Scrunch gently to separate the layers, cut into wedges and serve hot.
How to make it lighter
- Brush the layers lightly instead of pouring oil — 1 tbsp oil ≈ 120 kcal.
- Use a non-stick pan so a teaspoon of oil is enough for frying.
- Share one pancake as a side and pair it with a vegetable soup or stir-fried greens.
History
Scallion pancakes (cong you bing) are a staple of northern Chinese street food and are also hugely popular in Shanghai and Taiwan. They are related to other laminated flatbreads of the region, though no reliable date or inventor is known.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →