Scallion pancake

What is Scallion pancake?

Scallion pancake is a savory flatbread from China, made by layering wheat dough with chopped scallions and oil. The dough is folded several times, creating thin, flaky layers inside. When pan-fried, the outside becomes crisp and golden, while the inside stays chewy and tender. The taste is savory, with a mild onion flavor from the scallions. Sometimes, other greens like fennel or sesame seeds are added for extra aroma and texture.

Where does Scallion pancake come from?

Scallion pancake, or cong you bing, comes from China, where it is a common street food and restaurant dish. Its method of layering dough with oil and scallions has made it popular in other places, including Taiwan and Cambodia. In Canada, it became known as 'green onion cake' after being introduced in Edmonton in 1978. The pancake’s simple ingredients and satisfying texture have helped it spread to various communities, each adapting it to local tastes.

How is Scallion pancake made?

To make scallion pancake, wheat flour is mixed into a dough, which is then rolled out and brushed with oil. Chopped scallions are sprinkled over the dough, which is folded and rolled several times to create layers. The pancake is shaped into a round and pan-fried in oil until the outside is crisp and the inside is chewy. Some versions add other greens or sesame seeds, and in Taiwan, a beaten egg may be cooked onto one side.

How and when is Scallion pancake eaten?

Scallion pancakes are usually eaten hot, straight from the pan, as a snack or light meal. They are sold by street vendors and served in restaurants, sometimes with a dipping sauce made from soy sauce and vinegar. In North America, dipping sauces are common. In Cambodia, the pancake may be baked as well as fried. The dish is enjoyed on ordinary days, often as a quick bite or with tea.

Kinds of Scallion pancake

Different regions have their own takes on scallion pancake. In Taiwan, a version called egg pancake uses a thinner, moister dough and is cooked with egg. Cambodian num pang chen is both baked and fried. In Edmonton, Canada, the green onion cake is pan-fried, while a deep-fried 'green onion donut' has also appeared. Other greens or sesame seeds may be added to the filling, and garlic chives are used in a variant called jiucai bing.

What Scallion pancake means

Scallion pancake is a familiar street food in China and has become part of the food scene in places like Taiwan and Cambodia. In Edmonton, it is a local specialty, introduced by a Chinese restaurateur and now widely recognized. The pancake is available fresh or frozen in Asian supermarkets. Its popularity has led to many similar dishes in other cultures, each with its own twist on the original.

Questions people ask about Scallion pancake

Good reading and sources

• Cong you bing on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data