Scallion Pancakes With Dipping Sauce Aka Cong You Bing (Video) Recipe

I crafted a delightful Scallion Pancake Recipe using simple ingredients like all-purpose flour, boiling water and salt. The dough comes alive with crisp scallions and vegetable oil. Mixed with a rich sauce of soy, black vinegar and sesame oil, each bite delivers a truly satisfying blend of textures and flavors.

I recently stumbled upon a recipe for Scallion Pancakes that really blew my mind. I was inspired by the flavors of Asian cuisine and the idea of trying something new that reminds me a little of Chinese pancake recipes or even a twist on quesadillas.

I mix 2 cups all-purpose flour, 3/4 cup boiling water, and 1/4 tsp salt to form a simple dough and make sure to fold in 4 to 5 thinly sliced scallions along with 2 tbsp vegetable oil so the dough stays tender inside and crispy outside when fried. Meanwhile I whip up a dipping sauce using 1/4 cup soy sauce, 2 tbsp Chinese black vinegar or rice vinegar, 1 tsp sesame oil, and sometimes even a minced garlic clove and chili oil if I’m feelin adventurous.

This recipe feels like a bridge between different Asian-inspired recipes and is super exciting to try when you want to switch things up from your regular cooking routine.

Why I Like this Recipe

I really like this recipe because it always makes me feel like a pro in the kitchen even though its super simple. I love how the pancake turns out crispy on the outside but stays soft and chewy inside which is just perfect. I also dig that the flavors from the scallions and the dipping sauce mix together really well and let me tweak the spice level with some chili oil if I feel like it. Lastly, I enjoy the process of kneading the dough and rolling it out because it gives me a chance to get creative and add my own little twists to the recipe.

Ingredients

• All-purpose flour: main carbohydrate producing the dough’s structure; provides energy and lightness.
• Boiling water: activates gluten formation and sets up a chewy, well-textured dough.
• Scallions: add crunchy texture and fresh flavor while offering essential vitamins.
• Vegetable oil: enriches the dough’s taste and aids in frying by adding smooth fat.
• Soy sauce: salty umami condiment that gives the dipping sauce depth and character.
• Chinese black vinegar: tart and tangy, it perfectly balances the savory flavors.
• Sesame oil: brings a nutty aroma that enhances overall taste when used sparingly.

Ingredient Quantities

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 tsp salt
• 4 to 5 scallions, thinly sliced
• 2 tbsp vegetable oil (for the dough and cooking) plus extra for frying

• 1/4 cup soy sauce
• 2 tbsp Chinese black vinegar or rice vinegar
• 1 tsp sesame oil
• Optional: 1 minced garlic clove
• Optional: Chili oil to taste

How to Make this

1. Mix 2 cups of flour with 1/4 tsp salt in a bowl and slowly add 3/4 cup boiling water while stirring until it forms a dough.

2. Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth, then cover it with a damp towel and let it rest for 30 minutes.

3. Once rested, drizzle 2 tbsp vegetable oil over the dough and knead a little bit more to incorporate the oil.

4. Roll the dough out into a thin rectangle, then brush a light coat of vegetable oil all over it.

5. Sprinkle the 4 to 5 thinly sliced scallions evenly over the dough, pressing them in lightly if needed.

6. Roll the dough up like a jelly roll, then twist it gently and flatten it with your hands to about 1/4 inch thick.

7. Heat a little extra vegetable oil in a nonstick pan over medium heat. Fry the pancake on each side until it gets a crispy golden-brown look, about 3-4 minutes per side.

8. While the pancake is cooking, mix the dipping sauce by combining 1/4 cup soy sauce, 2 tbsp Chinese black vinegar (or rice vinegar), and 1 tsp sesame oil in a small bowl.

9. Stir in an optional minced garlic clove and add chili oil to taste if you want a little spice.

10. Remove the pancake from the pan, let it cool a bit, cut into wedges, and dunk into the dipping sauce while it’s so good and crispy on the outside but soft inside!

Equipment Needed

1. A mixing bowl
2. Measuring cups and spoons
3. A fork or whisk for stirring
4. A clean, lightly floured flat surface for kneading
5. A damp towel
6. A rolling pin
7. A pastry brush
8. A knife and cutting board (for slicing scallions and cutting the finished pancake)
9. A nonstick frying pan
10. A spatula or tongs for flipping the pancake
11. A small bowl for mixing the dipping sauce

FAQ

Scallion Pancakes With Dipping Sauce Aka Cong You Bing (Video) Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can experiment with a mix of whole wheat and bread flour
• Instead of boiling water, really hot tap water works fine (just be careful with the temperature)
• If you run out of soy sauce, try tamari or coconut aminos as a replacement
• Red wine vinegar or apple cider vinegar can stand in for Chinese black vinegar or rice vinegar, if needed
• You can swap vegetable oil for canola or sunflower oil if thats what you have on hand

Pro Tips

1. Try not to rush the dough rest time cuz it really helps develop flavor and texture so letting it sit covered for a full 30 mins is key
2. When you roll out the dough, be sure to brush it evenly with the oil; if you get uneven spots it can lead to parts of the pancake not crisping up properly
3. If you mix up the dipping sauce ahead of time, it gives the flavors a chance to meld together better, so consider stirring it up while your pancake is cooking
4. While frying, keep an eye on the heat, cause if it gets too hot the pancake might burn on the outside but still be raw inside, so medium heat is your best bet