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This Cong You Bing Recipe makes the perfect Chinese Scallion Pancakes with golden-brown crispy edges and deliciously flaky, chewy centers.
Stuffed with spring onions and 5 spice, these pancakes taste better than takeout! Dipping sauce recipe and substitutions included.
Cong You Bing Recipe (Chinese Scallion Pancakes)
Cong You Bing are a type of Chinese flatbread made with a very simple water and flour dough, stuffed with 5 spice powder and spring onions and folded with lots of oil for extra flaky layers!
These pancakes are pan-fried in hot oil until crispy on the outside. When you bite into them, you’ll find the centers are deliciously chewy and full of flavor!
I love dipping mine in a soy-based dipping sauce (recipe is included below) but chili oil or Vietnamese Nuoc Cham (a sweet and sour sauce) are other great options for dipping!
Why you’ll love this recipe:
- Crispy, flaky, and chewy. With this dough and step-by-step instructions, you’ll get the perfect Cong You Bing texture: crispy on the outside and deliciously flaky and chewy on the inside.
- Flavorful. The spring onion and 5 spice combo is just so good! Don’t have 5 spice? I’ll provide substitutions!
- Easy to make. This recipe will provide you with clear step-by-step instructions and lots of details and pictures to make sure you can make these at home, no matter your skill-set.
Ingredients for Cong Youg Bing
Full measurements included in the recipe card below :)
Flour, just regular all-purpose flour!
Salt for flavor.
Water for the dough.
Oil for creating the flaky layers and for pan-frying the pancakes. I recommend peanut oil but sunflower or canola will also work (basically any neutral vegetable oil does).
Spring onions for the filling.
5 spice. This is optional but it does add lots of flavor! It’s a blend of 5 different spices with a very distinct, sweet, warm flavor that’s unlike any other spice mix out there. It’s made with anise, fennel, cloves, and Sichuan peppercorns. You can get it at any Asian grocery store or in the ethnic isle of your grocery store. You can also just make it at home following the instructions in the “notes” section of the recipe card down below. A less authentic alternative would be combining cayenne pepper, cinnamon, and ground cloves for a fun aromatic warm kick.
Soy sauce. Optional, for the dipping sauce. Skip this if you’re not interested in the sauce.
Rice vinegar, for the sauce.
Sugar, for the sauce.
How to make Chinese Scallion Pancakes
STEP ONE: Make the dough. In a large bowl, combine the flour and salt. Slowly pour in the water and mix to combine. Once the dough has come together, transfer it to a lightly-floured surface and knead until smooth and elastic (about 7-8 minutes). When stretching the dough, the center should become translucent without tearing.
STEP TWO: Allow the dough to rest. Shape the dough into a ball, place it inside a lightly-greased bowl and cover it with plastic wrap or a clean kitchen towel. Allow to rest for 1 hour.
STEP THREE: Prepare the filling. In a medium bowl, combine the oil, flour, 5-spice powder, and salt. Set aside.
STEP FOUR: Shape the dough. Divide the dough into 4 equal pieces. Shape each piece into a ball, then cover the the ones you’re not working with with a clean kitchen towel or some plastic wrap to keep the dough from drying out.
STEP FIVE: Assemble the pancakes. Find a clean non-stick surface in your kitchen that you can use for rolling out and assembling the pancakes and grease it with oil (a silicone mat also works). Roll out each piece of dough into a rectangle until almost see-through (a few small tears are okay), evenly brush with the prepared filling paste, then sprinkle with chopped spring onions.
STEP SIX: Shape the pancakes (refer to the step-by-step pictures for visuals). Fold the rectangle into thirds by grabbing the bottom of the rectangle and folding it over the center. Then grab the top third of the dough and fold it down over the center.
Fold everything again one more time (a few air bubbles are okay, no need to fold too tightly). Now, starting from one end, roll up the folded dough into a snail-like shape and tuck the opposite end underneath. Finally, roll into a flatter disc. Set aside, cover, and repeat for each pice of dough.
STEP SEVEN: Cook the pancakes. Add an even but light layer of oil to a skillet over medium-high heat. Once the oil is hot, add in one of the pancakes and cover with a lid, turning the heat down to medium. Cook until golden brown and crispy, about 3-4 minutes, flipping the pancake halfway through cooking.
STEP EIGHT: Make the dipping sauce. In a small bowl, combine the soy sauce, rice vinegar, and sugar. Mix and serve with your pancakes (whole or cut into wedges). Other great dipping sauces would be chili oil, sweet and sour Vietnamese Nuoc Cham, or just regular soy sauce!
Storing and Reheating
Make-Ahead Instructions. Follow the recipe through step 6. Place each raw rolled out pancake on top of a piece of parchment paper, then stack them and place them into an air-tight container or a ziplock bag (remove all air before sealing). Store in the refrigerator for up to 1 day or in the freezer for up to 3 months then cook according to step 7 (thaw for 8-10 minutes prior to cooking if frozen).
Storing. These pancakes are best eaten as they’re made so I don’t recommend storing them once they’re cooked but you can do that by placing them in a ziplock bag, pressing out any air, and keeping them in refrigerator for 1-2 days. The best option, though, is to store these raw, refer to the “Make-Ahead Instructions” above.
Reheating. You can reheat these pancakes in a hot skillet with hot oil or in the microwave. Reheated pancakes may be chewier.
HAPPY COOKING!! I hope you’ll love this Cong You Bing Recipeas much as I do!
PS: Please leave a comment and/or give this recipe a rating⭐️⭐️⭐️⭐️⭐️if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy🌈💘
More recipes you’ll enjoy:
- Vietnamese Fried Spring Rolls with Dipping Sauce
- Chinese Eggplants with Spicy Garlic Sauce
- Nobu Crispy Rice Spicy Tuna
- Sticky Teriyaki Tofu Rice Bowl
Cong You Bing Recipe (Chinese Scallion Pancakes)
Damn, Spicy! @ www.damnspicy.com
This Cong You Bing Recipe makes the perfect Chinese Scallion Pancakes with golden-brown crispy edges and deliciously flaky, chewy centers. Stuffed with spring onions and 5 spice, these pancakes taste better than takeout! Dipping sauce recipe and substitutions included.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Resting time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Appetizer, Side Dish
Cuisine Asian, Chinese
Servings 6 pancakes
Ingredients
For the Cong You Bin
- 2 cups (250 g) all-purpose flour
- 1 tsp salt
- 2/3 cups (160 ml) hot water
- Peanut oil (or any neutral vegetable oil, for greasing, coating, and cooking)
For The Filling
- 2 tbsp (30 ml) peanut oil
- 2 tbsp (20 g) all-purpose flour
- 1/2 tsp 5 spice powder (see notes for substitutions)
- 1/2 tsp salt
- 3-4 whole green onions (chopped, you should get about 1/2 cup or 50 g chopped spring onions)
For the Dipping Sauce
- 1 and 1/2 tbsp (22 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1/4 tsp white granulated sugar
Instructions
For The Cong You Bing
Make the dough. In a large bowl, combine the flour and salt. Slowly pour in the water and mix to combine. Once the dough has come together, transfer it to a lightly-floured surface and knead until smooth and elastic (about 7-8 minutes). When stretching the dough, the center should become translucent without tearing.
Allow the dough to rest. Shape the dough into a ball, place it inside a lightly-greased bowl and cover it with plastic wrap or a clean kitchen towel. Allow to rest for 1 hour.
Prepare the filling. In a medium bowl, combine the oil, flour, 5-spice powder, and salt. Set aside.
Shape the dough. Divide the dough into 4 equal pieces. Shape each piece into a ball, then cover the the ones you’re not working with with a clean kitchen towel or some plastic wrap to keep the dough from drying out.
Assemble the pancakes. Find a clean non-stick surface in your kitchen that you can use for rolling out and assembling the pancakes and grease it with oil (a silicone mat also works). Roll out each piece of dough into a rectangle until almost see-through (a few small tears are okay), evenly brush with the prepared filling paste, then sprinkle with chopped spring onions.
Shape the pancakes(refer to the step-by-step pictures for visuals). Fold the rectangle into thirds by grabbing the bottom of the rectangle and folding it over the center. Then grab the top third of the dough and fold it down over the center. Fold everything again one more time (a few air bubbles are okay, no need to fold too tightly). Now, starting from one end, roll up the folded dough into a snail-like shape and tuck the opposite end underneath. Finally, roll into a flatter disc. Set aside, cover, and repeat for each pice of dough.
Cook the pancakes. Add an even but light layer of oil to a skillet over medium-high heat. Once the oil is hot, add in one of the pancakes and cover with a lid, turning the heat down to medium. Cook until golden brown and crispy, about 3-4 minutes, flipping the pancake halfway through cooking.
For The Dipping Sauce
Make the dipping sauce. In a small bowl, combine the soy sauce, rice vinegar, and sugar. Mix and serve with your pancakes (whole or cut into wedges).
Other great dipping sauces would be chili oil, sweet and sourVietnamese Nuoc Cham, or just regular soy sauce!
Notes
*5 Spice Substitutions:
For Homemade 5 Spice: in a blender, combine together 1 tbsp cinnamon, 2 tbsp fennel seeds, 1 tbsp Sichuan peppercorns, 1 tsp cloves, 3 star anise and blend until you get a smooth fine powder. Store any leftovers in an air-tight container and store with your other spices.
For A Different Option: stick to just 1/2 tsp Sichuan pepper or, if you want to replicate the warmth of 5 spice with a different flavor, combine together 1/2 tsp cayenne pepper, 1/2 tsp cinnamon, 1/4 tsp ground cloves.
Make-Ahead Instructions. Follow the recipe through step 6. Place each raw rolled out pancake on top of a piece of parchment paper, then stack them and place them into an air-tight container or a ziplock bag (remove all air before sealing). Store in the refrigerator for up to 1 day or in the freezer for up to 3 months then cook according to step 7 (thaw for 8-10 minutes prior to cooking if frozen).
Storing. These pancakes are best eaten as they’re made so I don’t recommend storing them once they’re cooked but you can do that by placing them in a ziplock bag, pressing out any air, and keeping them in refrigerator for 1-2 days. The best option, though, is to store these raw, refer to the “Make-Ahead Instructions” above.
Reheating. You can reheat these pancakes in a hot skillet with hot oil until crispy and fully heated through. Reheated pancakes may be chewier.
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