Cong You Bing (Taiwanese Flaky Scallion Pancakes)
Local name: 蔥油餅
In short: Cong you bing are flaky, chewy Taiwanese scallion pancakes made from a hot-water dough that is rolled thin, oiled, coiled and pan-fried until crisp and golden. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 45 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Cong you bing is a street stall favorite across Taiwan: a chewy, flaky flatbread laced with scallions and pan-fried until the outside crackles. A hot-water dough stays soft and easy to roll thin, and a generous brush of oil and a snail-shaped coil build the layers. Eat the pancakes hot, cut into wedges, with a splash of soy and vinegar.
Instructions
- Stir the flour and salt together. Pour in the boiling water while stirring with chopsticks until shaggy, then add the cold water. Knead for 5 minutes until smooth and soft. Cover and rest for 30 minutes.
- Divide the dough into 4 pieces. On a lightly floured surface, roll one piece into a thin rectangle of about 30 by 40 cm (12 by 16 in), thin enough that the work surface shows through.
- Brush the sheet with 1 tablespoon of the brushing oil, sprinkle with a quarter of the salt and white pepper, and scatter a quarter of the scallions over it.
- Roll the sheet up tightly from the long edge into a rope. Coil the rope into a flat snail, tuck the end underneath and press down gently. Cover and rest for 15 minutes. Repeat with the other pieces.
- Roll each coil out gently into a disc about 18 cm (7 in) wide and 5 mm (1/4 in) thick, without pressing hard so the layers stay separate.
- Heat 2 tablespoons of the frying oil in a 26 cm (10 in) nonstick or cast-iron skillet over medium heat. Fry one pancake for 2 to 3 minutes per side until deep golden with crisp edges. Add a little oil for each following pancake.
- Slide the pancake onto a board. Push the edges in toward the center with your hands to crumple and fluff up the layers. Cut into wedges and serve hot with the soy sauce and vinegar mixed together for dipping.
Tips
- Rest the dough at each stage. A relaxed dough rolls out thin without tearing, and it fries up softer and flakier.
- Freeze shaped, unfried pancakes between sheets of parchment. Fry them straight from frozen over medium-low heat for 4 minutes per side.
Questions and answers
How do I get flaky layers in scallion pancakes?
Roll the dough very thin, brush it generously with oil, then roll and coil it. Frying over medium heat and crumpling the finished pancake with your hands also separates the layers.
Why is my scallion pancake tough?
Usually the dough was too dry, was not rested, or was rolled too hard after coiling. Keep the dough soft, use hot water, and fry over medium heat so the middle steams through.
What do I serve with scallion pancakes?
A soy and vinegar dip is the simplest option. Many people also eat them with a fried egg or alongside soup, and they make a good breakfast or snack on the go.
How long does it take to make Cong You Bing (Taiwanese Flaky Scallion Pancakes)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Cong You Bing (Taiwanese Flaky Scallion Pancakes)?
About 420 kcal per serving, with 8 g of protein, 56 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 56 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
