Spring Onion Pancakes Recipe

Spring Onion Pancakes, or cong you bing, are a beloved Chinese street snack. Layers of hot-water dough, spring onions and sesame oil bake into golden, flaky, tear-apart rounds.

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Servings

4 servings

Calories

410

Ingredients

• 300 g plain flour, plus extra for dusting
• 180 ml boiling water
• 60 ml cold water
• 4 spring onions, finely chopped
• 2 tablespoons sesame oil
• 1 teaspoon salt
• 1/2 teaspoon five-spice powder
• 4 tablespoons vegetable oil, for frying
• Chilli crisp and black vinegar, to serve

Instructions

1. Mix the flour with the boiling water, then add the cold water and knead for 5 minutes into a smooth dough.
2. Rest the dough under a damp cloth for 30 minutes.
3. Divide into 4 pieces, roll each into a thin rectangle, and brush with sesame oil.
4. Sprinkle with salt, five-spice and spring onions, then roll up tightly like a Swiss roll.
5. Coil each roll into a spiral, flatten it, and roll out again into a pancake.
6. Fry in a little oil over medium heat for 3 to 4 minutes per side until golden and crisp, then serve with chilli crisp and vinegar.

Pro tips

• Resting the dough is essential for pancakes that roll thin without tearing.
• Roll the coils as thin as you dare for maximum flakiness.
• Keep cooked pancakes warm in a low oven while you fry the rest.

Frequently asked questions