Crispy Scallion Pancakes (Cong You Bing)

Crispy Scallion Pancakes

Chinese Scallions hotcake in any case called green onion pancake or Congyoubing is one of the acclaimed and traditional Chinese street sustenances and ideal Chinese breakfast. Those new and smell hotcakes are available all around China. Making your own scallion hotcake at home is straightforward and pleasing.

I understand that various Chinese restaurants on the planet giving this shocking hotcake. In any case, making some at home is an average experience. Just with fundamental and ordinary trimmings, we can make our own incredibly fragrant scallion hotcakes. In China, there are, truly, a couple of kinds of scallion hotcakes. In northern regions, scallion hotcake (this structure) is more slim, chewy and with less oil. In Southern China, for example, Shanghai, scallion hotcakes are thicker and singed with a greater proportion of oil and make a significantly more firm shell and gentler internal part.

Cook’s Note

Chinese Scallions hotcake otherwise called green onion flapjack or Congyoubing is one of the celebrated and customary Chinese road nourishments and ideal Chinese breakfast. Those firm and fragrance hotcakes are accessible all around China. Making your own scallion hotcake at home is simple and pleasant.

I realize that numerous Chinese cafés on the planet giving this beautiful flapjack. In any case, making some at home is a decent encounter. Just with basic and regular fixings, we can make our own amazingly fragrant scallion flapjacks. In China, there are, really, a few sorts of scallion hotcakes. In northern regions, scallion flapjack (this adaptation) is more slender, chewy and with less oil. In Southern China, for instance, Shanghai, scallion flapjacks are thicker and seared with a bigger measure of oil and make a considerably more firm shell and milder inward part.

So as to make the hotcake chewy yet simple to cook, I utilize both hot bubbling water and cold water. Hot bubbling water batter (烫面) is delicate when very much cooked, while cold water mixture (冷面) delivering a chewier surface.

I propose utilizing just the green piece of scallion or green onion. The hard white part generally penetrates the covering.

It is very critical to rest the all around formed flapjack not long before the last turning out.

In each progression of this formula, spread your single batter with wet material to forestall drying out.



  • 120 g or 1 c all purpose flour plus more for kneading and rolling out if necessary
  • 60 g or ½ c cake flour
  • ½ c boiling water
  • 1 tsp salt


  • 1 ½ tbsp lard
  • 2 ¼ tsp sesame oil
  • 24.5 g or 3 tbsp all purpose flour
  • ¾ c scallions (green parts only) thinly sliced


  • vegetable oil


  • rolling pin



  • Sift the all purpose flour and cake flour in a mixing bowl.
  • In a kettle or over a stove, bring your water to a boil, then stir in the salt until it dissolves.
  • Carefully pour the boiling water into the flour and stir simultaneously with chopsticks. Continue to stir until it turns into a shaggy dough
  • Use cleans hands to form the dough into a ball. Transfer the dough onto a clean surface and knead the dough for about five minutes or until it has a smooth surface.
  • Cover the dough with plastic wrap to prevent it from drying out and let it rest on the counter for 30 minutes.


1.Spot flour in bowl of food processor (see note). With processor running, gradually sprinkle in around 3/4 of bubbling water. Cycle for 15 seconds. In the event that mixture doesn’t meet up and ride around the edge, sprinkle in more water a tablespoon at a time until it just meets up. Move to a floured work surface and massage a couple of times to frame a smooth ball. Move to a bowl, spread with a clammy towel or saran wrap, and permit to rest for 30 minutes at room temperature, or up to expedite in the cooler.

2.Gap mixture into four even pieces and fold each into a smooth ball. Working each ball in turn, turn out into a circle approximately 8-creeps in width on a gently floured surface. Utilizing a baked good brush, paint an exceptionally slim layer of sesame oil over the head of the plate. Move circle up like a jam move, at that point turn fold into a tight winding, tucking the end underneath. Straighten tenderly with your hand, at that point re-fold into a 8-inch plate.

3.Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and move up like a jam roll once more. Turn into a winding, straighten tenderly, and re-fold into a 7-inch circle. Rehash stages two and three with outstanding hotcakes.

4.Consolidate all the sauce fixings and put aside at room temperature.

5.Warmth oil in a 8-inch nonstick or cast-iron over medium-high warmth until gleaming and cautiously slip flapjack into the hot oil. Cook, shaking the skillet tenderly until first side is an even brilliant earthy colored, around 2 minutes. Cautiously flip with a spatula or utensils (be mindful so as not to sprinkle the oil), and keep on cooking, shaking skillet delicately, until second side is even brilliant earthy colored, around 2 minutes longer. Move to a paper towel-lined plate to deplete. Season with salt, cut into 6 wedges. Serve promptly with sauce for plunging. Rehash with staying 3 flapjacks.

Note:You can make this formula without the food processor. Simply mix the flour with a wooden spoon or chopsticks in a huge bowl as you include the bubbling water. After it meets up, turn it out onto a floured work surface and ply for five minutes until silky and smooth. Continue as taught.



Truly, all the fixings are veggie lover. This formula is 100% vegetarian.


I don’t suggest freezing the mixture yet you can freeze the hotcakes after you make them.

Spot them in a plastic pack and keep in the cooler. To serve, simply warm the flapjacks in a microwave or toaster.


Generally, there is no plunging sauce to go with the hotcakes.

They are flavorful and delectable with no sauce.

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