Uploaded March 2026 | Updated September 2026, 2 weeks ago
Ultra-flaky scallion pancakes (cong you bing) with picture-perfect layers: crisp outside, tender-chewy inside, and big scallion flavor.
Chef Tim Chin shows us how to get not “kind of flaky”, but 10+ crisp, shatter-y layers with a tender, chewy center… and it’s not greasy.
The payoff comes from 3 small upgrades:
🔥 Hot-water dough (so it stays soft + tender)
🧻 Pasta-roller sheets (so the layers stay even)
🧈 Hot oil + flour scallion paste (so the fat stays *between* layers, not leaking out)
Quick roadmap:
1) Scald flour with boiling water → add cool water → knead + rest
2) Pour ripping-hot oil over scallions + flour + spices → cool
3) Roll thin sheets → spread paste + scallions → fold/laminate
4) Rest overnight → freeze 30 min → pan-fry covered, then crisp + brown
Full recipe + exact measurements:
chefsteps.com/activities/ultra-flaky-scallion-pancakes
Ultra-flaky scallion pancakes (cong you bing) with picture-perfect layers: crisp outside, tender-chewy inside, and big scallion flavor.
Chef Tim Chin shows us how to get not “kind of flaky”, but 10+ crisp, shatter-y layers with a tender, chewy center… and it’s not greasy.
The payoff comes from 3 small upgrades:
🔥 Hot-water dough (so it stays soft + tender)
🧻 Pasta-roller sheets (so the layers stay even)
🧈 Hot oil + flour scallion paste (so the fat stays *between* layers, not leaking out)
Quick roadmap:
1) Scald flour with boiling water → add cool water → knead + rest
2) Pour ripping-hot oil over scallions + flour + spices → cool
3) Roll thin sheets → spread paste + scallions → fold/laminate
4) Rest overnight → freeze 30 min → pan-fry covered, then crisp + brown
Full recipe + exact measurements:
chefsteps.com/activities/ultra-flaky-scallion-pancakes
