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Cong you bing is a crispy, multi-layered scallion oil pancake with irresistible crunch. A vegetarian, fresh family snack or breakfast with savory appeal.
Mix the flour with hot water gradually in a large bowl. Stir with chopsticks until shaggy, then knead by hand 4–5 minutes until a smooth dough forms.
Cover the dough with a damp towel and let it rest for 30 minutes at room temperature for gluten to relax.
Divide dough into 4 balls. Roll each ball out on a lightly oiled surface into a thin rectangle. Brush lightly with neutral oil and sprinkle evenly with salt, followed by a generous layer of chopped scallions.
Roll up each rectangle tightly like a jelly roll, coil into a spiral, then flatten gently with the palm and roll into a 7-inch pancake. Repeat with remaining dough.
Heat 1 tablespoon oil in a skillet over medium heat. Fry each pancake individually 2–3 minutes per side, pressing gently for even browning, until crisp and golden. Add extra oil as needed for each pancake.
Transfer finished pancakes to a wire rack or paper towel. Slice and serve hot for best crunch.
