A moreish must-try: Cong you bing scallion pancakes

If you like bread and you like pancakes – you are going to love Cong You Bing. 

These Chinese-style scallion pancakes have an unbelievably crispy texture - created by making a soft and flaky dough. With no added preservatives, homemade dough is always a healthier option than shop bought and I find the kneading can be extremely mindful. Put your phone away, put on some music and just enjoy the process.  


This recipe also includes a quick and tasty sauce for you to dip the pancakes into.  This a great sharing starter or snack for friends and family get-togethers – just put it in the middle of the table and watch hands grab away.  


Serves: 4 

Cooking time: 60 minutes (including 30 minutes rising time) 

Tools: rolling pin 


Ingredients for pancakes: 


  • 330 g all-purpose white flour 
  • salt 
  • 170 ml hot water 
  • 80 ml vegetable oil (plus extra for frying) 
  • 1 full bunch of spring onions 


Ingredients for dipping sauce: 


  • 2 tbsp hoisin 
  • 1 tbsp soy sauce 
  • 1 tbsp lime 
  • 1 tsp sesame seeds 
  1. Make a dough by mixing 300 g of the flour and a pinch of salt with the hot water in a mixing bowl. Knead with your hands for around 5 minutes and then let the dough rise for 30 minutes in the fridge, covered in a bowl.  
  2. Heat the vegetable oil in a pan. Cut the white pieces of the spring onion off and fry them in the oil so that they release their flavour. Once the white pieces have browned, turn off the heat and let the oil cool.  
  3. Place a sieve over a bowl and pour out the infused oil. 
  4. Mix this oil with the remaining 30 g of flour and a pinch of salt to form a slurry.  
  5. Divide the dough into four equal pieces. Use a rolling pin to roll out each piece into a thin layer of dough and brush with an equal, thin layer of the oil/flour mixture.  
  6. Finely chop the green part of the spring onion and cover the surface of your rolled-out dough with the green rings.  
  7. First, roll the dough into a long sausage. Then roll it again into the shape of a snail shell. Use your fingertips to seal the edges.   
  8. Turn the dough snail over and use your rolling pin to roll this one last time into a flatter pancake.  
  9. Heat a splash of olive oil and fry the pancakes on both sides until golden brown.  
  10. Stir all the ingredients for the dipping sauce in a small bowl.  
  11. Serve the cong you bing pancakes with the dipping sauce and decorate with more sesame seeds and scallion rings if you like.  
Winnie Verswijvel

Winnie Verswijvel

Trading her psychology books for cookbooks, Winnie Verswijvel now creates recipes and writes culinary articles for various clients. A woman of many talents, she also doubles as a food stylist and steps behind the camera to shoot pictures of the delicious plates she makes.  

This Flemish food lover fell in love with Amsterdam, where she has been turning her kitchen upside down for several years now. Often found strolling local markets carrying a huge pile of vegetables, Winnie does not shy away from a little spice and is always on the lookout for surprising flavours.