Crispy Layered Chinese

Ingredients — makes 6 pancakes
For the dough
3 cups (375 g) all-purpose flour
1 tsp salt
1 cup (240 ml) boiling water
½ cup (120 ml) room-temperature water, approximately
1 tbsp neutral oil
For the flaky filling
1½–2 cups finely chopped green onions/scallions
½ cup (120 ml) neutral oil
½ cup (60 g) all-purpose flour
1 tsp salt
½–1 tsp Chinese five-spice powder, optional
1 tsp toasted sesame oil, optional
A hot-water dough and an oil-flour paste help create the characteristic crisp exterior and layered interior.
F
Food Network
+1

For frying
1–2 tbsp neutral oil per pancake, as needed
Quick dipping sauce
Mix together:

2 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp sugar
½ tsp chili oil or chili flakes
1 tbsp finely chopped scallion
Optional: minced garlic
Detailed Method
1. Make the dough
Put flour and salt in a large bowl.
Slowly pour in the boiling water, stirring continuously with chopsticks or a wooden spoon.
Add the room-temperature water gradually.
When a rough dough forms, knead for about 5–7 minutes until smooth and soft.
Rub the dough with a little oil.
Cover and rest for 30–45 minutes.
Important: Don’t skip the resting period. Relaxed gluten makes the dough much easier to roll thinly and helps prevent it from shrinking back.
W
Woks of Love
+1

2. Make the flaky oil paste
Mix ½ cup flour, salt and five-spice powder.
Heat the oil until hot but not smoking.
Carefully pour the hot oil over the flour mixture.
Stir until you have a smooth, spreadable paste.
Stir in sesame oil if using.
This flour-and-oil mixture is what helps separate the layers during cooking.

3. Divide the dough
Divide the rested dough into 6 equal portions.

Keep the pieces covered while working so they don’t dry out.

4. Roll and fill
For each portion:

Roll it into a very thin rectangle—roughly 30 × 18 cm / 12 × 7 inches.
Spread a thin layer of the oil paste over the surface.
Scatter plenty of chopped scallions over it.
Sprinkle with a little additional salt if needed.
5. Create the layers
Roll the rectangle tightly from one long side into a rope.

Then coil the rope into a snail shape, tucking the end underneath.

Gently flatten it with your palm.

This roll-and-coil process creates the many flaky layers characteristic of cong you bing.
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Food Network
+1

6. Rest again
Cover the coils and rest for another 10–15 minutes.

This second rest is important because it relaxes the gluten after rolling.

7. Roll into pancakes
Gently roll each coil into a round approximately 18–23 cm / 7–9 inches wide.

Don’t press too aggressively—you want to retain the layers.

If the dough keeps springing back, stop and rest it for another 5–10 minutes.

8. Pan-fry
Heat a heavy skillet over medium heat.
Add about 1 tbsp oil.
Place one pancake in the pan.
Cook for about 2–3 minutes until the underside is golden.
Flip and cook another 2–3 minutes.
Add a little oil if necessary.
For extra flaky layers, gently press and rotate the pancake with a spatula during the final minute.
You want deep golden-brown spots and crisp edges, while the inside remains tender and layered.
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Food Network
+1

9. Make it extra flaky
When the pancake is finished, remove it from the pan and gently squeeze/tap the edges toward the center with two spatulas or your hands while it’s still hot.

This helps loosen the internal layers.

Cut into wedges and serve immediately with dipping sauce.

Tips for pancakes like the photo
Use boiling water: It produces a softer, more workable dough.
Rest the dough: This is one of the biggest secrets to easy rolling.
Don’t skimp completely on oil: The oil is essential for separating the layers.
Keep scallions dry: Excess moisture can make the layers soggy.
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Woks of Love
Medium heat is best: Very high heat can burn the outside before the center cooks.
Don’t roll too thin after coiling: A little thickness gives you those beautiful flaky layers.
Cook until genuinely golden: Pale pancakes won’t have the same crisp texture.
Nut information / Allergy notes
This recipe is naturally nut-free when made with standard flour, vegetable oil and scallions.

However:

Sesame oil is not a tree nut, but sesame is a major allergen in many countries. Omit it for a sesame-free version.
Check the labels of five-spice powder, chili oil and sauces for possible cross-contact.
Soy sauce contains soy, another common allergen.
Regular all-purpose flour contains wheat/gluten.
For a nut-free dipping sauce, use soy sauce + rice vinegar + chili flakes and omit sesame oil.
For a gluten-free version, use a suitable gluten-free flour blend, although the texture will generally be less chewy and the layers more fragile.
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Recipe.food
Approximate nutrition
Nutrition varies considerably depending on how much oil is absorbed during frying. Published versions range from roughly 230–450+ kcal per pancake, largely because recipes use different quantities of oil and different pancake sizes.
C
Caroline’s Cooking
+1

For this recipe, a reasonable estimate is ~300–400 kcal per pancake, before dipping sauce.

Recipe Q&A
Q: Can I prepare these ahead of time?
Yes. Shape the uncooked pancakes, place parchment between them, seal well and freeze. Cook directly from frozen, adding a few extra minutes.
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Food Network
+1

Q: Why aren’t my pancakes flaky?
Usually the dough wasn’t rolled/coiled sufficiently, too little oil was used between layers, or the pancake was pressed too aggressively during final rolling.

Q: Why is my dough difficult to roll?
It probably needs more resting time. Give it another 5–10 minutes.

Q: Can I use whole-wheat flour?
You can replace part of the flour, but the pancakes will be heavier and less stretchy. For the closest texture to the photo, use all-purpose flour.

Q: Can I make them without scallions?
Yes. You can make plain layered pancakes, or substitute finely chopped chives.

Q: Can I make them less oily?
Yes. Brush rather than pour oil and use a nonstick or well-seasoned skillet. They may be somewhat less flaky/crisp.

Q: What should I serve with them?
They’re excellent with soy-vinegar dipping sauce, chili oil, eggs, stir-fried vegetables, soup, or as a breakfast/snack.

Q: Are these sweet pancakes?
No. Cong You Bing is savory, unlike Western breakfast pancakes.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.