Appetizers & Side Dishes · Asian Cuisine

Green Onion Pancakes (Congyo bing)

Flaky layers of salty and buttery goodness.

The quest for freezer food continues onto green onion pancakes. I sheepishly admit that there is only 1 in my freezer…do I really need to elaborate further?

The goods? An outer layer pan-fried to a golden brown and an interior full of thin and chewy layers filled with green onions and the subtle taste of butter and salt. 

Simple ingredients – worth the added effort – and absolutely delicious.

Adapted from

2.5 cups of all-purpose flour
3/4 C boiling water
1/4 C ice-cold water
3/4 tsp salt
1 tbs butter, melted
1 tbs shortening, melted
About 4 Tbsp finely chopped green onion, 3-4 green onions
Oil for pan frying (about 1 tsp per pancake)


Melt butter and shortening together and set aside.

Add flour and salt to a bowl, pour in hot water and stir to combine. Let the dough cool down a bit and then add cold water. Knead the dough until smooth (if you find the dough seems a bit too sticky or wet, add a small palmful of flour).  You can knead the dough in a standing mixer, food processor, or by hand.

Put the dough in an lightly oiled bowl, cover, and let rest for an hour.

Roll the dough into a long cylinder and divide into 6 pieces. This will yield pancakes about 7 inches in diameter, about 1/4-in thick.

Take one piece of dough, leaving the rest covered, and roll it out into a large and thin circle, the thinner the circle the more layers the pancake will have. Using a pastry brush, spread a very thin layer of softened butter on the dough. Sprinkle or spread about 1-2 teaspoons of chopped green onions on top of the butter.

Roll up the dough into a tight tube. Then take the tube and form a coil and pinch the seam shut.

Do this to the remaining pieces of dough, so you have 6 rolls. Roll out each bun into a pancake, depending on the thickness you prefer. For a chewier pancake keep the pancake a little thicker; if you want a crispy thin pancake, roll it out thinner. 

If you honestly think that you can not finish all 6 pancakes, stack the pancakes in between sheets of plastic wrap or wax paper and freeze for later consumption!

Heat oil in a skillet over medium heat and fry each side for a few minutes until outer layer is crisp and golden brown. Drain on paper towels to blot away excess oil. Cut into wedges and serve with soy sauce, soy paste, sweet chile sauce, or plain if desired.

I’ll have to make a step-by-step guide for this one day but it’s similar to making cinnamon rolls!


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