Vegan Crispy Scallion Pancakes with Sesame Oil
Cong you bing are golden, flaky Chinese street food pancakes layered with fragrant scallions, sesame oil, and olive oil. The dough is kneaded until silky, rested to develop gluten, then rolled thin, filled, coiled, and pan-fried until crispy and blistered. Serve warm as an appetizer, snack, or alongside soups and stews. This version uses both olive and sesame oils for richness and authenticity, creating a balance of crispness and tenderness that makes each bite satisfying.
Ingredients
- 1 ¾ cups all-purpose flour, siftedbread flour1:1flour
creates chewier texture
- ¼ teaspoon salt, for dough
- 8 tbsp water, hot
- 2 ¾ tbsp water, cool
- 1 ¾ oz green onions, chopped
- 1 teaspoon all-purpose flour, for fillingbread flour1:1flour
creates chewier texture
- 2 tablespoon olive oil, for filling
- ½ teaspoon sesame oil, for filling
- ½ teaspoon salt, for filling
- ¼ teaspoon ground black pepper, for filling
Instructions
- 1
Sift flour into a bowl and dissolve salt into 120 ml water.
- 2
Slowly stir hot water into flour until shaggy, then gradually add remaining 40 ml water.
- 3
Knead for 8-10 minutes until smooth and elastic.
- 4
Shape into a ball, cover, and rest at room temperature for 30 minutes.
- 5
Combine chopped scallions, flour, olive oil, sesame oil, salt, and pepper in a small bowl.
- 6
Knead rested dough for 2-3 minutes, divide into 4 equal portions.
- 7
Roll each portion into a thin long rectangle about 35-15 ¾", spreading 1/4 filling evenly over surface.
- 8
Fold dough lengthwise to center, forming a long strip, then coil tightly into a spiral.
- 9
Place coil between cling film and roll flat into a thin circle 3-¼" thick.
- 10
Repeat with remaining dough portions.
- 11
Heat a non-stick frying pan on high and cook each pancake 3-5 minutes until golden brown.
- 12
Flip and cook another 3-5 minutes until crispy.
- 13
Cool briefly, cut into quarters, and serve with dipping sauce.
Tips
Rest the dough twice: first 30 minutes after kneading builds gluten structure; second knead before shaping releases tension for easier rolling without tearing.
Roll the dough thin without cling film first to develop muscle memory, then use film to prevent sticking when creating the final thin circle.
Achieve maximum crispness by using high heat, cooking until golden spots appear, and allowing pancakes to cool slightly before cutting to prevent steam collapse.
Good to Know
Wrap cooled pancakes in parchment and store in an airtight container at room temperature for 2 days. Reheat in a dry skillet over medium heat for 1-2 minutes per side.
Prepare dough through first rest up to 8 hours ahead; refrigerate covered. Bring to room temperature before kneading and shaping. Shaped spirals can be wrapped and refrigerated for 4 hours before final rolling and cooking.
Serve warm within minutes of cooking. Accompany with chili oil, sesame oil, soy sauce, and chopped scallions for dipping. Pair with congee, noodle soups, or enjoy as a standalone snack.
Common Mistakes
Use high heat from the start to avoid dense, greasy pancakes that steam rather than crisp.
Don't skip the 30-minute first rest; insufficient gluten development causes tearing during rolling.
Avoid over-filling; excess filling leaks out during cooking and prevents proper layering.
Don't rush the rolling step; thin dough creates contrast between crispy exterior and tender layers.
Substitutions
FAQ
Can I make the dough ahead?
Yes, prepare through the first 30-minute rest and refrigerate up to 8 hours. Bring to room temperature before the second knead. You can also refrigerate shaped spirals for 4 hours before rolling and cooking.
What if my dough tears while rolling?
Patch small tears by pressing edges together or placing a dough fragment over the hole. If dough becomes too elastic, cover and rest for 10 minutes to relax gluten, then resume rolling.
How long do cooked pancakes keep?
Eat within 30 minutes for maximum crispness. Store cooled pancakes in an airtight container for 2 days; reheat in a dry skillet over medium heat for 1-2 minutes per side.