Taiwanese Green Onion Pancakes (Cong You Bing)
These Taiwanese green onion pancakes (cong you bing) are crispy, flaky, and packed with savory green onions. A beloved popular street food, they’re easy to make at home with just a few simple ingredients. Perfect as a snack, appetizer, or side dish, these pancakes are best served with a flavorful soy sauce-based dipping sauce and can be customized with toppings like fried eggs or chili crisp.
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- ¾ cup boiling water
- ¼ cup cold water
- 1 teaspoon kosher salt
- 3 tablespoons vegetable oil plus more for frying
- 1 cup green onions finely chopped
- ½ teaspoon white pepper
- ½ teaspoon sesame seeds optional
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon chili crisp optional
- ½ teaspoon sugar
- 1 small bowl of thinly sliced green onions for garnish
Instructions
- In a large mixing bowl, add the all-purpose flour and kosher salt.
- Slowly pour in the boiling water, stirring with a wooden spoon until the dough forms pasta-like strands.
- Add the cold water and knead for 5-7 minutes until a smooth ball forms.
- Cover with plastic wrap and let the dough rest for at least 30 minutes to relax the gluten.
- Transfer the dough to a floured work surface and divide it into small pieces (about the size of a golf ball).
- Use a rolling pin to roll each piece into a thin rectangle.
- Brush a very thin layer of sesame oil over the top of the dough.
- Sprinkle evenly with chopped green onions, white pepper, and sesame seeds.
- Roll the dough tightly into a jelly roll, like you would for cinnamon rolls.
- Twist the roll into a snail shape and tuck the end underneath.
- Gently flatten the snail shape with your palm and roll it out again into a flattened pancake, about the thickness of a coin.
- Heat a large pan (or cast-iron pan) over medium-high heat.
- Add a little bit of vegetable oil to coat the pan.
- Place the pancake in the hot oil and cook for 2-3 minutes on the first side, until golden brown.
- Flip and cook for another 2-3 minutes, pressing down slightly to ensure even crisping.
- Remove from the pan and place on a paper towel to absorb excess oil.
- In a small bowl, mix together soy sauce, sesame oil, rice vinegar, chili crisp, and sugar.
- Stir until well combined and garnish with sliced green onions.
Notes
Serving & Storage Tips
- Serve immediately while hot with the dipping sauce.
- For extra crunch, top with a fried egg and drizzle with chili crisp.
- Store leftovers in a heat-safe bowl, then reheat in a non-stick pan over medium heat.
- Freeze uncooked pancakes between sheets of parchment paper, and cook directly from frozen.