Cong you bing, Taiwanese scallion pancakes, are flaky, layered flatbreads made from an unleavened dough rolled thin, brushed with oil, packed with chopped scallions, then rolled up and coiled before being rolled flat again and pan fried. You make it by building a simple flour and hot water dough, laminating it with oil and scallions through a roll and coil technique, then pan frying until the layers separate and crisp.
The dish likely descends from Chinese scallion pancakes brought to Taiwan by mainland immigrants in the mid twentieth century, but it developed its own thicker, chewier, more deeply layered identity on the island, especially in Taipei's night markets and breakfast stalls, where it is often eaten plain, with a fried egg, or wrapped around other fillings.
What separates a genuinely flaky pancake from a flat, bread like disc is entirely in how the dough is layered before it's rolled flat, not in the frying.
What Actually Matters
The technique that makes or breaks this dish is the roll and coil lamination. After rolling the dough into a thin rectangle and brushing it with oil and scallions, rolling it up tightly into a log and then coiling that log into a spiral before flattening creates dozens of thin layers separated by oil, which is what makes the finished pancake flake apart rather than eat like a dense tortilla. Rushing the coiling or skipping the resting time between steps collapses those layers before they ever hit the pan.
Taiwanese Scallion Pancakes
Serves 4
Prep time: 40 minutes (includes resting) | Cook time: 20 minutes | Total time: 1 hour
Ingredients
- 2 cups all purpose flour, plus more for dusting
- 3/4 cup hot water (not boiling)
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 cup vegetable oil, plus more for frying, divided
- 1 cup chopped scallions (about 1 bunch)
- Soy sauce and rice vinegar, for dipping
Method
- In a bowl, mix the flour and salt. Gradually stir in the hot water until a shaggy dough forms, then knead 5 minutes until smooth. Cover and rest 30 minutes.
- Divide the dough into 4 pieces. On a floured surface, roll each piece into a thin rectangle, about 1/16 inch thick.
- Brush each rectangle with vegetable oil, sprinkle with salt, and scatter with chopped scallions.
- Roll each rectangle up tightly into a log, then coil the log into a spiral and tuck the end underneath.
- Flatten each spiral with your palm, then gently roll it out into a 6 to 7 inch round, keeping the layers intact.
- Heat a thin layer of oil in a skillet over medium heat. Fry each pancake 3 to 4 minutes per side, pressing gently, until golden brown and crisp on both sides.
- Transfer to a cutting board and lightly smack or press the edges to separate the layers before slicing into wedges.
- Serve hot with soy sauce and rice vinegar for dipping.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 320 |
| Protein | 6g |
| Fat | 14g |
| Carbohydrates | 42g |
Nutrition values are a calculated estimate for home cooking, not lab verified.
Tips and Variations
Adding a cracked egg to the pan while the second side fries turns this into a popular breakfast variation. The rolled, unfried spirals freeze well for up to a month; freeze them flat on a tray first, then transfer to a bag and fry straight from frozen, adding a minute or two to the cooking time. Fried pancakes are best eaten fresh, though they can be re-crisped in a dry skillet.
Frequently Asked Questions
Why didn't my pancake turn out flaky?
The most common cause is skipping the resting time or rolling too quickly, which doesn't let the layers set. Rest the dough fully between each step.
Can I use cold water instead of hot?
Hot water is important here. It relaxes the gluten enough to make the dough easy to roll thin without springing back.
What oil should I brush the dough with?
A neutral oil like vegetable or canola works best, though some cooks use a bit of lard for extra flavor.
Can I make the dough ahead of time?
Yes, the dough can rest in the fridge, covered, for up to a day. Bring it to room temperature before rolling.
Do I need a rolling pin?
A rolling pin makes this much easier, but a clean, straight sided bottle works in a pinch.
More from Wine Drop Cookery
This recipe is part of our Taiwanese recipes collection. For the tools this dough needs, see our pots and pans and kitchen essentials collections, or browse everything we carry.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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