Green onion pancake (Tsong You Bing), Thin style

Green onion pancake  

Preparing the green onion

180g green onion, 1 teaspoon salt
Chop the green onion very finely, and mix it well with the salt. Let the mixture sit for 15 minutes, while the salt makes the moisture come out of the onion. Squeeze more water out of the onion by wrapping it tightly in cloth (for example, a clean tea towel). Discard the liquid.

Making the dough

300ml hot water, 500g all purpose flour, 1 teaspoon salt, 30ml oil, a little extra oil, 100ml cold water

Prepare your working surface by dusting it lightly with flour, because the dough will stick to it initially (later, the oil should prevent it sticking).

Pour the hot water into a mixture of flour, salt, and 30ml oil, and use chopsticks to mix it well. Then pour in the cold water and mix well again. Knead the dough. Then cover the dough with a wet tea-towel or similar cloth. Leave it for 20 to 30 minutes.

Divide the dough into 10 portions. Flatten each portion into a thin disc about 0.2cm thick.


How to put the dough and filling together to make the green onion pancakes

1. Take the first piece of flattened dough. Rub it with some more oil. Extract the water from the salted spring onion. Sprinkle the green onion on the smooth oiled dough.
2. Roll up the flattened dough and green onion from the edge to get a tube of dough. Now roll that tube into a spiral. Then leave it to sit for about 20 minutes. While the dough is sitting, repeat the same process (steps 1 & 2), with the next piece of flattened dough, and continue until they're all done.
3. Go back to the first piece of dough you worked on. Now we basically repeat step 2 with a slight variation. Flatten the dough again and rub it with oil. Then roll it into a tube, and make the tube into a spiral. Leave to sit for another 20 minutes. Repeat this process with each piece of dough in sequence.
4. When you're ready to cook, flatten each spiral of dough into a disc about 0.2 cm thick.
Note: It's important to let the dough sit undisturbed at the end of stage 2 & 3 above. Trying to speed things up – or working on many pieces of dough simultaneously – may ruin the pastry's texture.

How to cook the pancakes

Oil a frying pan, cook the flattened dough in the pan at medium heat until it's brown, and then turn it over to brown the other side.

How to freeze the pancakes for long term storage

Flatten each finished spiral of dough into a disc about 0.2 cm thick, if you haven't already done so. Pile them up, using plastic wrap to separate them so they don't stick together. You can now store them in the freezer. Freeze the pile of pancakes on a flat surface, such as a plate, so they keep their shape – you can remove the plate once they're frozen
You can cook them straight from frozen (and they're easier to handle while frozen), but start with very mild heat.



Wow! Thank you for this

Wow! Thank you for this step-by-step recipe. Is there any difference at all to the street food "grasped/scratched" cong zhou bing? It is "scratched/beaten up while frying. Here it is in youtube:

Thanks again and more power!


This green onion is very

Thank you for your question.

This green onion pancake is very similar to cong zhua bing. But when cooking cong zhua bing, it is beaten or scratched to loosen up the layers.

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