Green Onion Pancakes (Scallion Pancakes)

Green onion pancakes are a savory Chinese flatbread simply made with flour, water, salt, and chopped scallions. The unleavened dough is fried to a golden crisp and served hot. 

Green onion pancakes (also known as scallion pancakes or cong you bing) are one of those recipes that seems intimidating but are surprisingly forgiving once you understand the technique.

These savory Chinese flatbreads deliver that perfect contract of crispy exterior, flaky interior layers, and aromatics throughout. The best part about this recipe? You only need for basically ingredients and about an hour from start to finish.

No special equipment needed- just a simple dough, a rolling pin, and a hot skillet!

I was super excited to receive a copy of Hsiao-Ching Chou’s Chinese Soul Food. It’s a beautifully shot cookbook with a variety of recipes including my favorites: soup dumplings (xiao long bao), red-braised beef noodle soup, and three-cup chicken.

Best of all, Chou shares all sorts of tips and tricks to make Chinese home-cooking more approachable.

How to Make Green Onion Pancakes:

Step 1: Make the Dough (5 minutes + 20 minute rest)

In a large bowl, combine the flour and warm water. Using your hands, a wooden spoon, or even chopsticks, mix until a shaggy dough forms. It will look messy at first—that’s normal.

Turn the dough onto a lightly floured surface and knead for about 2 minutes. You’re not trying to develop tons of gluten like with bread; you just want a smooth, cohesive dough. It should feel slightly tacky but not sticky enough to leave residue on your fingers.

Pro tip: If the dough feels too dry and won’t come together, add water one teaspoon at a time. If it’s too wet and sticking to everything, dust with a bit more flour. The dough should be soft and pliable, similar to Play-Doh.

Cover with a damp towel or plastic wrap and let rest for 20 minutes. This rest period is crucial—it relaxes the gluten, making the dough easier to roll thin without springing back.

Step 2: Roll, Fill, and Shape (20 minutes)

Divide the rested dough into four equal pieces. Work with one piece at a time, keeping the others covered.

The rolling and coiling technique:

1. Roll thin: On a lightly floured surface, roll one piece into a circle about 8-9 inches in diameter and as thin as you can get it (about ⅛ inch). Don’t worry if it’s not a perfect circle—rustic shapes work just fine.
2. Brush with oil: Use a pastry brush to coat the entire surface with oil. This oil is what creates the layers when you roll and cook the pancake.
3. Season: Sprinkle about ½ teaspoon salt evenly over the oiled surface, then scatter 2-3 tablespoons of chopped green onions on top.
4. Roll into a log: Starting from the edge closest to you, tightly roll the dough into a long cylinder, like a jelly roll. Keep it as tight as possible—loose rolling means fewer, less defined layers.
5. Coil it up: Take one end of the log and spiral it into a tight coil, like a cinnamon roll. Tuck the end underneath the coil.
6. Flatten: Using your rolling pin, gently roll the coil flat until it’s about 6-7 inches in diameter and roughly ⅛ inch thick. Don’t press too hard or you’ll squeeze out all the layers you just created.

There are many variations of green onion pancakes depending on the region. Some are more chewy and bread-like while others are more crunchy and flakey. Try this one and then explore the others like this version which is cooked with a fried egg on top!

Step 3: Pan-Fry to Golden Perfection (15 minutes)

Heat an 8-inch skillet over medium-low heat for about a minute. Add 2 tablespoons of oil and let it heat until it shimmers (about 5 seconds).

Carefully slide one pancake into the hot oil. Fry for 1½ to 2 minutes until the bottom is golden brown with dark spots. Flip and cook the other side for another 1½ to 2 minutes.

Key frying tips:

• Medium-low heat is your friend: Too hot and the outside burns before the inside cooks; too low and they’ll be greasy rather than crispy.
• Don’t crowd the pan: Cook one at a time. This maintains consistent oil temperature and gives you better control.
• Press gently: If you notice the center puffing up, use your spatula to gently press it down. This ensures even contact with the oil and better browning.
• Add fresh oil between batches: Use about 1 tablespoon of fresh oil before cooking each new pancake.

Transfer cooked pancakes to a paper towel-lined plate. Cut into wedges and serve immediately while they’re hot and crispy.

Disclosure: I received a review copy of Chinese Soul Food from Sasquatch Books. All opinions expressed are entirely my own.

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