Spring onion pancakes, also known as Chinese scallion pancakes or cong you bing, are a classic savoury Chinese street food loved for their crispy texture, flaky layers, and fragrant spring onion flavour. Made from a simple hot water dough of plain flour, boiling water and salt, these homemade spring onion pancakes are pan-fried until golden and crispy on the outside while remaining soft and layered inside. Unlike typical pancakes, this Chinese flatbread is rolled and coiled to create delicate laminated layers filled with spring onions and aromatic spring onion oil. Perfect as an appetiser, side dish, or snack, these crispy Chinese spring onion pancakes are delicious served with a classic dipping sauce.
Number of servings: 4 (appetiser)
Cooking time: 1 hour
Preparation time: 1-2 hours
Ingredients
Dough:
200g plain flour
110ml boiling water
Pinch of salt
Spring Onion Oil:
200g spring onions (white parts)
~40ml vegetable oil (enough to cover the onions)
Filling Paste:
2 tbsp spring onion oil
1 tbsp plain flour
Pinch sugar
Pinch salt
Sprinkle white pepper
Finely chopped spring onion greens
Dipping Sauce:
1 tsp chilli oil
2 tbsp light soy sauce
1 tbsp black vinegar (can be substitute with balsamic vinegar)
Method
Step 1: Make the Dough
In a bowl, combine the plain flour and salt. Pour in the boiling water and mix with chopsticks or a spoon until a rough dough forms.
Knead for 5–8 minutes, until smooth and elastic.
Divide the dough into 4 equal portions.
Place the dough portions in a tray or shallow bowl, coat them generously with vegetable oil, ensuring all sides are covered. Cover with cling film and rest for 30 minutes.
Step 2: Make the Spring Onion Oil
Slice the spring onions in half, separating the white parts from the green parts. Finely chop the green parts and set aside. Use the white parts for the oil.
Place the white spring onions into a small saucepan and pour in vegetable oil just to cover them (around 40ml, adjust if needed).
Cook over low heat for about 10 minutes, until fragrant and the onions begin to wrinkle slightly.
Remove from heat and allow to cool completely, then strain the oil and discard the solids.
Step 3: Make the Filling Paste
In a small bowl combine:
2 tbsp spring onion oil
1 tbsp plain flour
Pinch sugar
Pinch salt
Sprinkle of white pepper
Mix until a smooth paste forms.
Step 4: Shape the Pancakes
Take one rested dough portion. Roll it out as thin as possible on a lightly oiled surface. You can also gently stretch it with your hands. The dough should become very thin, almost like a film.
Brush a thin layer of the spring onion paste over the surface, then sprinkle generously with the chopped spring onion greens.
Roll the dough tightly into a long strip, then coil it into a spiral (like a snail shell). Repeat with the remaining dough.
Let the spirals rest for another 10 minutes before cooking.
Step 5: Cook the Pancakes
Preheat the Season Cast Iron Frying Pan over medium heat. Brush the pan with a little spring onion oil.
Place one dough spiral into the pan and press it flat using the Season Stainless Steel Burger Press.
Cook for about 5 minutes, until golden and crisp on the bottom. Flip and cook for another 5 minutes, until both sides are deeply golden and crispy. Repeat with the remaining pancakes.
Step 6: Make the Dipping Sauce
In a small bowl mix:
1 tsp chilli oil
2 tbsp light soy sauce
1 tbsp black vinegar
Slice the pancakes into wedges and serve immediately with the dipping sauce.
