published Oct 03, 2022, updated Apr 19, 2024 Are you familiar with the concept of dim sum? It’s a satisfying Chinese meal with several, small dishes that we in the States might usually consider snacks or appetizers. The first time I had dim sum was in Hong Kong and these pancakes were a standout. I used to go all the time to a place in San Diego called Jasmine on Convoy. It was simply the BEST seafood dim sum. To this day I can’t find a decent one up here in Portland. Today, I’m sharing one of my top dim sum dishes: scallion pancakes, or cong you bing. They’re the best when you want a soft, warm snack but aren’t in the mood for something sweet. They’re crispy on the outside, chewy on the inside, and stuffed with an onion filling seasoned with all kinds of Chinese spices! I top my spring onion pancakes with some Chinese chili oil and soy sauce on the side for dipping. They’re also great to have with all of your other favorite dim sum dishes, including dumplings (like shumai and pot stickers) and saucy char siu bao.
Recommended Tools
Wire Rack – To hold onto the spring onion pancakes while you’re cooking, allowing them to cool on both sides and some of the oil to drain. Baking Sheet – Since you can’t place a wire rack right in the oven, place it on a baking sheet!
Storing and Reheating
Transfer any uneaten, cooked scallion pancakes to a plastic baggie or airtight container. Refrigerate for up to 4 days or freeze for up to 3 months Reheat in the microwave or back in a saucepan on medium heat until warm, soft, and ready for snacking! Check out the video below in the recipe card to see how these scallion pancakes are made from start to finish! Love this recipe? Share it with the world on Pinterest.
