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.
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)