Cong You Bing: Flaky Scallion Pancakes with Ginger-Soy Dipping Sauce

Steps

1. Step 1

   In a large bowl, whisk together the flour and salt. Pour in the boiling water while stirring with chopsticks or a fork until the flour looks like shaggy lumps. Add the cold water and stir again, then use your hands to press it into one rough ball. It will be sticky and uneven; that's fine.

   5 min

   • 2 cups all-purpose flour
   • 1/2 tsp salt
   • 3/4 cup boiling water
   • 2 tbsp cold water
2. Step 2

   Turn the dough onto a lightly floured counter and knead 5 minutes, until smooth and soft like an earlobe. If it sticks badly, dust with a little flour. Return it to the bowl, cover with a damp towel or plastic wrap, and rest 30 minutes.

   35 min

3. Step 3

   Meanwhile, make the oil paste: in a small bowl, stir the sesame oil, flour and salt into a smooth, pourable paste. Slice the scallions and set them aside.

   5 min

   • the rest of the toasted sesame oil
   • 3 tbsp all-purpose flour
   • 1 tsp salt
   • the rest of the scallions
4. Step 4

   Make the dipping sauce: stir together the soy sauce, rice vinegar, sesame oil, sugar, ginger, chili crisp if using, and sliced scallion in a small bowl. Set aside so the flavors mingle.

   5 min

   • 3 tbsp soy sauce
   • 1 tbsp rice vinegar
   • 1 tsp toasted sesame oil
   • 1 tsp sugar
   • 1 tbsp fresh ginger
   • 1 tsp chili crisp or chili flakes
   • 1 scallion
5. Step 5

   Divide the rested dough into 4 equal pieces and keep them covered. On a lightly floured counter, roll one piece into a thin rectangle about 8 by 10 inches. Brush a quarter of the oil paste over the whole surface, then scatter a quarter of the scallions evenly on top.

   5 min

   • 3/4 tbsp toasted sesame oil
   • 1 1/2 scallions
6. Step 6

   Starting from a long edge, roll the dough up tightly into a rope. Stretch the rope gently, then wind it into a spiral like a snail shell and tuck the end underneath. Press it flat with your palm. Repeat with the remaining 3 pieces, then let the coils rest 15 minutes, covered.

   20 min

7. Step 7

   Roll each coil out to a 7-inch round, about 1/4 inch thick. Press gently so the layers stay intact; a few scallions poking through is normal.

   5 min

8. Step 8

   Heat 1 1/2 tablespoons of the neutral oil in a 10-inch skillet over medium heat until it shimmers. Lay in one pancake and fry 3 to 4 minutes, until deep golden and blistered underneath, then flip and fry 3 to 4 minutes more, pressing lightly with a spatula. Drain on paper towels and repeat with the rest, adding about 1 tablespoon oil for each pancake.

   25 min

   • 5 tbsp neutral oil, such as vegetable or canola
9. Step 9

   Cut each pancake into 6 wedges and serve hot with the dipping sauce.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026