How to Make the Perfect Taipei Scallion Pancakes
Taiwanese · Medium · 60 min · 4 servings
Cong you bing are flaky, layered Taiwanese scallion pancakes made from a simple unleavened dough that is rolled with sesame oil and green onions to create hundreds of crispy layers. Street vendors in Taipei cook them on flat griddles until golden and shatteringly crisp on the outside with chewy layers within.
Why this recipe works
This Taipei Scallion Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 295 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 0.75 cup boiling water
- 3 tablespoons toasted sesame oil
- 1 teaspoon salt
- 4 stalks green onions finely chopped
- 2 tablespoons vegetable oil for pan frying
Step by step instructions
Step 1: Make the Hot Water Dough
Place the flour in a bowl and gradually pour in the boiling water while stirring with a chopstick or fork. Once cool enough to handle, knead the dough for 8 minutes until very smooth. Cover with a damp cloth and rest for 30 minutes. This hot water method creates a tender and pliable dough.
Step 2: Roll and Layer with Filling
Divide the dough into 4 equal portions. Roll each into a thin rectangle as large as possible. Brush generously with sesame oil and sprinkle with salt and chopped green onions. Roll up tightly into a log, then coil the log into a spiral and flatten gently with your palm.
Step 3: Roll Again and Cook
Roll each spiral back out into a flat disc about 20 centimeters in diameter. Heat vegetable oil in a flat pan over medium heat. Cook each pancake for 3 to 4 minutes per side until golden brown with slightly charred spots and the layers are visible.
Step 4: Fluff and Serve
Remove the pancake from the pan and immediately clap it between your palms a few times over the pan to separate and fluff the layers. This step is essential for the signature layered texture. Cut into wedges and serve hot with soy dipping sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- toasted sesame oil → a mixture of regular sesame oil and chili oil for an extra spicy and fragrant version
- green onions → garlic chives which have a more intense flavor popular in some regional Taiwanese versions
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the dough resting period which makes it difficult to roll thin and causes the pancake to tear
- Not rolling the dough thin enough in the second roll which results in thick doughy pancakes without delicate flaky layers
Nutrition facts
Per serving: 295 calories, 6g protein, 44g carbs, 11g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →