These golden, crispy flatbreads are so aromatic with the fresh green onions. If you’ve never tried them, they are the perfect balance of soft and crispy.
Why You‘ll Love This Green Onion Shao Bing Recipe
Shao Bing is a beloved street food, especially popular in Northern China, and even in the south, you’ll often come across it in street markets and food stalls. It’s crispy on the outside with a soft, chewy interior.
While it’s similar to cong you bing (scallion pancakes), Shao Bing stands out because of its layers and a variety of regional twists, with numerous versions spread across China.
One of the most iconic variations is the Wu Da Lang Shao Bing, which is commonly seen on street corners.
Whenever I’m out and about, it’s hard for me to resist ordering one when I spot a vendor selling them!
Today, I’m excited to share my version of Shao Bing with you.
This Green Onion Shao Bing is crispy on the outside, soft on the inside, and packed with the savory flavor of scallions. I’ve tested this recipe many times to perfect it, and I’m confident you’ll love it too.
The best part is that it’s relatively easy to make. Don’t be intimidated by the many steps I’ve listed—I’m just breaking it down to make it as clear as possible!
Ingredients:
Dough Ingredients:
- 300g all-purpose flour
- 3g white sugar
- 3g instant yeast
- 170g warm water
Oil Paste Ingredients:
- 30gall-purpose flour
- 1/2 tsp salt
- 1 tsp five-spice powder
- 1 tsp salt and pepper powder
- 3 tbsp hot cooking oil (I use peanut oil)
Other Ingredients:
- 100g spring onions
- Appropriate amount of white sesame
- 1 tbsp cooking oil for cooking
Instructions:
(1) Make the Oil Paste:
- In a small bowl, add 30g flour, 1/2 tsp salt, 1 tsp five-spice powder, 1 tsp salt and pepper powder, and 3 tbsp hot oil. Mix well.
- Heat 2 tbsp cooking oil in a pan until it begins to smoke lightly. Slowly pour the hot oil into the bowl containing the flour mixture while stirring quickly with chopsticks, until a thick, smooth oil paste forms. Set aside for later use.
(2) Prepare the Dough:
- In a large container, add 300g of all-purpose flour, 3g of white sugar, and sprinkle in 3g of yeast. Then, slowly pour in 170g of warm water (30-40°C), stirring with chopsticks as you go. Keep mixing until the flour forms a shaggy dough.
- Transfer the dough to a flat surface and knead until smooth and soft. Knead for a longer time to ensure the dough surface is smooth and not sticky.
(3) Make the Dough Sheets:
- Roll the dough into a rectangular sheet on a lightly floured surface, about 0.3-0.5 cm thick. Try to make the dough as even as possible for easier subsequent steps.
- Evenly spread the prepared oil paste on the dough sheet. Use a brush or spoon to spread it, ensuring every part, including the edges, is covered.
- Finely chop the spring onions and sprinkle them evenly over the oil paste.
- Starting from one edge of the dough sheet, tightly roll it up into a log shape. After rolling, cut it into 6 equal portions.
- Take each portion, pinch the ends together to prevent the oil paste from leaking, then gently stretch both ends, fold it in half, and shape it into a round form. Press lightly to flatten.
- Roll the round dough portions back and forth to form a tongue shape, maintaining a thickness of around 0.5 cm. Ensure even pressure during the rolling process to avoid uneven thickness.
- Brush a layer of water on the surface of each dough piece. Sprinkle with white sesame and gently roll with a rolling pin to firmly press the sesame onto the surface.
(4) Rest the Dough:
- Place the prepared dough sheets on a baking tray or flat surface, cover with plastic wrap or a damp cloth, and let them rest for about 20 minutes. This resting period will relax the dough, making it easier to puff up when cooked and resulting in a softer texture.
(5) Cook the Flatbreads:
- Heat a pan and add a small amount of oil. Once the oil is hot, place the dough sheets in the pan.
- Spray a thin layer of oil on the surface of the dough to lock in moisture and make the outer crust crispy.
- Cover the pan and cook over medium-low heat for 1-2 minutes. Monitor the shao bing—when the bottom turns light golden and sets, flip the dough over.
- After flipping, cover the pan again and cook for another 1-2 minutes until both sides are golden and puffed. Adjust the heat as necessary to avoid burning.
Frequently Asked Questions
Can I use other oil for the oil paste?
Yes! Peanut oil is a great choice, but you can also use vegetable oil or sesame oil for a different flavor.
How do I store leftover Shao Bing?
If you have any leftover flatbreads, store them in an airtight container. They can be reheated in a pan or in the oven to retain their crispiness.
Perfectly Crispy Scallion Shao Bing: A Step-by-Step Guide
Ingredients
Dough Ingredients:
- 300 g all-purpose flour
- 3 g white sugar
- 3 g instant yeast
- 170 g warm water
Oil Paste Ingredients:
- 30 gall-purpose flour
- 1/2 tsp salt
- 1 tsp five-spice powder
- 1 tsp salt and pepper powder
- 3 tbsp hot cooking oil I use peanut oil
Other Ingredients:
- 100 g spring onions
- Appropriate amount of white sesame
- 1 tbsp cooking oil for cooking
Instructions
(1) Make the Oil Paste:
- In a small bowl, add 30g flour, 1/2 tsp salt, 1 tsp five-spice powder, 1 tsp salt and pepper powder, and 3 tbsp hot oil. Mix well.
- Heat 2 tbsp cooking oil in a pan until it begins to smoke lightly. Slowly pour the hot oil into the bowl containing the flour mixture while stirring quickly with chopsticks, until a thick, smooth oil paste forms. Set aside for later use.
(2) Prepare the Dough:
- In a large container, add 300g of all-purpose flour, 3g of white sugar, and sprinkle in 3g of yeast. Then, slowly pour in 170g of warm water (30-40°C), stirring with chopsticks as you go. Keep mixing until the flour forms a shaggy dough.
- Transfer the dough to a flat surface and knead until smooth and soft. Knead for a longer time to ensure the dough surface is smooth and not sticky.
(3) Make the Dough Sheets:
- Roll the dough into a rectangular sheet on a lightly floured surface, about 0.3-0.5 cm thick. Try to make the dough as even as possible for easier subsequent steps.
- Evenly spread the prepared oil paste on the dough sheet. Use a brush or spoon to spread it, ensuring every part, including the edges, is covered.
- Finely chop the spring onions and sprinkle them evenly over the oil paste.
- Starting from one edge of the dough sheet, tightly roll it up into a log shape. After rolling, cut it into 6 equal portions.
- Take each portion, pinch the ends together to prevent the oil paste from leaking, then gently stretch both ends, fold it in half, and shape it into a round form. Press lightly to flatten.
- Roll the round dough portions back and forth to form a tongue shape, maintaining a thickness of around 0.5 cm. Ensure even pressure during the rolling process to avoid uneven thickness.
- Brush a layer of water on the surface of each dough piece. Sprinkle with white sesame and gently roll with a rolling pin to firmly press the sesame onto the surface.
(4) Rest the Dough:
- Place the prepared dough sheets on a baking tray or flat surface, cover with plastic wrap or a damp cloth, and let them rest for about 20 minutes. This resting period will relax the dough, making it easier to puff up when cooked and resulting in a softer texture.
(5) Cook the Flatbreads:
- Heat a pan and add a small amount of oil. Once the oil is hot, place the dough sheets in the pan.
- Spray a thin layer of oil on the surface of the dough to lock in moisture and make the outer crust crispy.
- Cover the pan and cook over medium-low heat for 1-2 minutes. Monitor the shao bing—when the bottom turns light golden and sets, flip the dough over.
- After flipping, cover the pan again and cook for another 1-2 minutes until both sides are golden and puffed. Adjust the heat as necessary to avoid burning.
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