Cong you bing is a Chinese savory flatbread of wheat dough layered with scallions and oil, then pan-fried to give crisp edges and a chewy texture.

Scallion pancake is a Chinese savory flatbread made with wheat dough and minced scallions. The unleavened dough is folded repeatedly into layers with oil and green onions between them, then pan-fried. It is sold as a street food and as a restaurant dish. In Taiwanese cuisine, egg pancakes are cooked with egg coated on one side, from a thinner, moister dough.

Where to eat Cong you bing scallion pancake in Taipei

The editor picks for Cong you bing scallion pancake in Taipei are still in research. Meanwhile, see the Taipei signature-dishes index or the Taipei food guide.

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Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 300g plain flour
  • 200ml hot water (80C)
  • 1 teaspoon salt
  • 60ml sesame oil (for layering)
  • 100g spring onions, sliced thin
  • Vegetable oil, for frying
  • Salt, to season

Method

  1. Mix flour and hot water with chopsticks. Knead 8 minutes until smooth; rest covered 30 minutes.
  2. Divide dough into 4 pieces. Roll each piece into a thin oval (about 20cm long).
  3. Brush with sesame oil, sprinkle salt and spring onion across the surface.
  4. Roll up into a long log, then coil the log into a flat spiral. Rest 10 minutes.
  5. Press each spiral flat with a rolling pin into a 15cm pancake.
  6. Heat 30ml vegetable oil in a frying pan over medium heat. Fry each pancake 3 minutes per side until golden brown and crisp.
  7. Cut into 6 wedges. Serve hot.

Editor tip. Don't roll too thin; the layers need room. The pan-fry must be done in oil, not dry; sesame oil between layers gives the flake.

Common allergens: Gluten.