Chinese Scallion Sesame Pancakes

By Rena |

Also known as Cong You Bing, these Scallion Sesame pancakes are so crispy, tasty, and easy to make at home! They serve as a perfect snack, appetizer, or side dish. These Chinese pancakes are also vegan-friendly.
top view of cut up scallion pancakes on a plate
These crispy pan-fried Chinese flatbreads are made with scallions and full of flavor. Also called green onion pancakes, they can also be made leeks and chives. They are so crispy on the outside and chewy on the inside. So comforting to enjoy as is or as dippers. Made with flour, water, scallions, and sesame seeds. An authentic Chinese delicacy you indulge in at restaurants that can now be enjoyed at home.

Why this recipe is so good

  • Easy: So easy to make with a handful of simple ingredients.
  • Tasty: Crispy and crunchy with every bite and they are so tasty.
  • Healthy and versatile: They are perfect to serve as dippers or snack on them as is. They are vegan-friendly, eggs free, crispy and flaky on the outside, and dairy-free.

Ingredients you will need

  • Flour: We used all-purpose flour but other flour can be used like whole wheat, oat flour, and gluten-free flour
  • Water: Must be lukewarm water
  • Scallions: give it all that amazing flavor. You can use chives or leeks as well.
  • Salt
  • Sesame seed
  • Oil: Any oil of choice would work, neutral oil, olive oil, or avocado oil
dough ball in a bowl

How to make these Chinese pancakes

  • Make the dough: In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes. Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
  • Chop onions: Meanwhile, chop the scallions finely.
  • Cut up the dough: When the dough is well rested, divide the dough into 3-4 equal sizes. Place one of the dough onto a floured surface.
  • Roll up the dough: Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible. Brush the top surface of the dough with some oil and sprinkle in the chopped scallions and sesame seeds evenly. Roll the dough up into a log shape. Taking the right end of the dough and roll it in a spiral form until it reaches the left end of the dough. Tuck the end of the dough underneath to seal it.

steps of how to make scalion pancake collage

  • Flatten it:  Now that you have a spiraled-like-shaped dough with filling, using a rolling pin, flatten the dough out thinly. Try to keep the shape to be as round as possible.
  • Make more pancakes: Repeat the above steps with the other remaining dough.
  • Cook the pancakes: Heat a non-stick pan on medium heat, and brush the pan with some oil. Place one of the pancakes on the pan and cook it for about 3 min and then flip the pancake to the other side and continue cooking for another 3 minutes or until done. Make sure the heat isn’t too high, to prevent a burnt surface and without cooking the pancake thoroughly.
  • Plate and serve:  Once done, place it on a plate and cook the remaining pancakes. Once all pancakes are done cooking, cut each of the pancakes in 4-8 pieces. You will hear that crispy crunch when cutting them. Lastly, serve them while they are still warm.

side view of pancake cut up on a white plate

FAQ’s and tips

  • Best served hot
  • You may use leeks or chive in place of the scallions
  • Makes 3 large pancakes or 4 medium. Each large pancake is 2 servings. Or if making 4 medium, each pancake will be a single serving.
  • If using any other flour, the water flour ratio will vary slightly based on the type of flour you use. You will need a bit more water if using wheat flour.
  • Place leftovers in a ziplock bag and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or slightly bake in the oven for 10 minutes. You can freeze for up to 3 months.

Are scallion pancakes healthy

Scallion pancakes that are served at restaurants arent as healthy as what you would make at home. They tend to be a bit greasy at restaurants and loaded with oil and butter. Making them at home would be a much healthier option for you.

What do you eat with scallion pancakes

Scallion pancakes are oftentimes served as appetizers with Asian sauce dips but they are quite tasty to enjoy them as is. They can also be served as snacks or as dippers with other meals like our Butter Chicken recipe in place of Naan. You may even enjoy these as breakfast!

Are scallion pancakes vegan

There are no dairy or eggs used in making these pancakes. You simply only need flour, water, oil, and scallions or chives. So,  yes they are 100% vegan-friendly.

Can you freeze Scallion pancakes

It is safe to freeze scallion pancakes in a ziplock bag for up to 3 months. Also, we do not freeze the dough.

top view of chineese pancakes cut up on a plate

Other recipes to check out

 

Also, remember to subscribe to my NEWSLETTER for free and receive recipes like this Chinese Scallion Pancakes Recipe delivered right to your inbox!

If you try a recipe and you like it, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

top view of cut up scallion pancake on a plate

Chinese Scallion Sesame Pancake

Crispy pan-fried Chinese flatbread/pancakes made with flour, scallions, avocado oil, and sesame seeds
0 from 0 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 25 minutes
30 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 305kcal
Author: Rena

Ingredients

  • 2 cups All-purpose flour or wheat flour
  • 3/4 cup Water lukewarm
  • 4-5 stalks Scallion
  • 1.5 tsp Salt
  • 1 tbsp Sesame seed
  • 2 tbsp Avocado oil

Instructions

  • In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes.
  • Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
  • Meanwhile, chop the scallions finely. When the dough is well rested, divide the dough into 3-4 equal sizes.
  • Place one of the dough onto a floured surface. Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible.
  • Brush the top surface of the dough with some oil and sprinkle in the chopped scallions and sesame seeds evenly. Roll the dough up into a log shape.
  • Taking the right end of the dough and roll it in a spiral form until it reaches the left end of the dough. Tuck the end of the dough underneath to seal it.
  • Now that you have a spiraled-like-shaped dough with filling, using a rolling pin, flatten the dough out thinly. Try to keep the shape to be as round as possible.
  • Repeat step 5-9 with the other remaining dough. Heat a non-stick pan on medium heat, and brush the pan with some oil.
  • Place one of the pancakes on the pan and cook it for about 3 min and then flip the pancake to the other side and continue cooking for another 3 minutes or until done. Make sure the heat isn't too high, to prevent a burnt surface and without cooking the pancake thoroughly.
  • Once done, place it on a plate and cook the remaining pancakes.
  • Once all pancakes are done cooking, cut each of the pancakes in 4-8 pieces. You will hear that crispy crunch when cutting them. Lastly, serve them while they are still warm.

Notes

  • Best served hot
  • You may use leeks or chive in place of the scallions
  • Makes 3 large pancakes or 4 medium. Each large pancake is 2 servings. Or if making 4 medium, each pancake will be a single serving.
  • If using any other flour, the water flour ratio will vary slightly based on the type of flour you use. You will need a bit more water if using wheat flour.
  • Place leftovers in a ziplock bag and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or slightly bake in the oven for 10 minutes. You can freeze for up to 3 months.

Nutrition

Calories: 305kcal | Carbohydrates: 49g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 875mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

  1. Susan says

    In the ingredients you list 2 types of oil but in the directions it is not specified which oil is being used at which point. I assume sesame is for brushing the dough and avocado for the pan but I think that should be in the directions.

Leave A Reply