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I never imagined I’d make Shou Zhua Bing at home since it’s so easy to buy in China, but once I tried it, I found it surprisingly simple and totally worth it.

What is Shou Zhua Bing

Shou Zhua Bing (手抓饼), which translates to “hand-grabbed pancake,” is a popular Chinese street food known for its flaky layers and crispy texture. It’s called “hand-grabbed” because it’s traditionally torn apart by hand and eaten directly, emphasizing its flaky and pull-apart nature.

The dough is made with flour, water, and oil, then rolled and folded to create layers. When cooked on a griddle or skillet, these layers become crispy on the outside but remain soft and chewy on the inside.

I use a combination of boiling water and room temperature water to make the dough. This half-boil method (半烫面) helps ensure that the Shou Zhua Bing remains soft and tender, even after they’ve cooled down.

The pancake is typically savory and can be eaten plain or with various fillings such as scallions, black sesame seeds, luncheon meat, eggs, vegetables, and sometimes sauces like ketchup.

For this recipe, I made three different flavors: classic scallion, black sesame, and plain.

This recipe might look complicated, but don’t worry! Some steps are tricky to explain with just text and pictures, so I’ve made a video to show you exactly how it’s done. The video will guide you through the process and help make everything clearer.

Shou Zhua Bing (Crispy Chinese Pancakes)

Ingredients:

Dough:

All-purpose flour: 500g
Salt: 5g
Boiling water: 150g
Room temperature water: 150g

Oil Mixture (You Su):

All-purpose flour: 2 tablespoons
Salt and pepper seasoning: 1 tablespoon (or to taste)
Cooking oil (neutral oil such as vegetable oil): 4 tablespoons

Fillings (Optional):

Chopped scallions: as needed
Black sesame seeds: as needed
Luncheon meat slices: as needed
Other side dishes (e.g., lettuce, sliced cucumber, fried egg): as needed
Ketchup or any preferred sauce: as needed

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine 500g of all-purpose flour with 5g of salt. Gradually pour in 150g of boiling water while stirring the flour mixture with chopsticks or a spatula. This step helps to partially cook the dough, resulting in a tender texture.
After the boiling water is incorporated, add 150g of room temperature water and mix until the dough starts to come together.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
Roll the dough into a long strip, then divide it into 8 equal pieces. Gently roll each piece to lengthen it slightly, and let it rest for at least 30 minutes. This allows the dough to relax and makes it easier to roll out later.

2. Prepare the Oil Mixture (You Su):

In a small bowl, mix 2 tablespoons of all-purpose flour with 1 tablespoon of salt and pepper seasoning.
Gradually add 4 tablespoons of oil and stir until the mixture forms a smooth paste. This oil-flour paste will help create the flaky layers in the Shou Zhua Bing.

3. Shape and Fill the Pancakes:

Take one dough piece and roll it out into a long rectangle.
Spread a thin layer of the prepared oil mixture evenly over the dough. If you prefer extra flavor, sprinkle chopped scallions and black sesame seeds over the oil mixture.
Fold the dough like a fan or accordion, making multiple folds until it forms a narrow strip. Then roll the strip into a coil, tucking the end underneath.
Gently flatten the coil with your hand and use a rolling pin to roll it out into a thin, round pancake. The pancake should be about 15-20 cm (6-8 inches) in diameter. Repeat with the remaining dough balls.

4. Cook the Pancakes:

Heat a non-stick skillet or flat griddle over medium heat and add a small amount of oil to the pan.
Place one pancake into the hot pan and cook for 2-3 minutes on each side, or until both sides are golden brown and crispy. If you like extra crispiness, press down gently on the pancake with a spatula while it cooks.
Continue cooking the rest of the pancakes, adding more oil to the pan as needed.

5. Serve the Pancakes:

Once the pancakes are cooked, serve them hot. You can enjoy them plain, or fill them with optional ingredients such as luncheon meat slices, fresh vegetables, and a drizzle of ketchup or any preferred sauce.
For a fuller meal, you can wrap your favorite fillings inside the Shou Zhua Bing, like a sandwich or wrap.

How to Store and Reheat:

Freezing: If you want to store Shou Zhua Bing for later, layer the uncooked pancakes between parchment paper to prevent sticking. Transfer them to a freezer bag or airtight container, then freeze until solid.
Reheating: When you’re ready to eat, there’s no need to thaw the frozen pancakes. Simply take them out of the freezer and pan-fry directly on medium heat with a little oil. Cook until both sides are golden brown and heated through.

Tips for Success:

Dough Texture: Using boiling water to scald part of the dough creates a softer, more pliable texture, while the room temperature water ensures the dough has enough elasticity for easy rolling.
Resting the Dough: Allowing the dough to rest properly makes it easier to work with and helps create those characteristic flaky layers.
Even Oil Application: When spreading the oil-flour paste (you su), ensure it’s evenly distributed to create distinct layers and enhance the pancake’s texture.
Frying: Fry the pancakes on medium heat to achieve a balance between crispy exteriors and tender, flaky interiors. Avoid cooking on high heat, as this can burn the outside while leaving the inside undercooked.
Filling Choices: The pancake is versatile—enjoy it plain or customize it with your favorite fillings like luncheon meat, eggs, fresh veggies, or a sauce of your choice.

Print Pin

Shou Zhua Bing (Crispy Chinese Pancakes) Recipe

I never imagined I’d make Shou Zhua Bing at home since it’s so easy to buy in China, but once I tried it, I found it surprisingly simple and totally worth it.

Course Breakfast, Side Dish

Cuisine Chinese

Prep Time 40

Cook Time 5

Servings

Calories 2370kcal

Ingredients

Dough:

500 g All-purpose flour
5 g Salt
150 g Boiling water
150 g Room temperature water

Oil Mixture (You Su):

2 tablespoons All-purpose flour
1 tablespoon Salt and pepper seasoning or to taste
4 tablespoons Cooking oil neutral oil such as vegetable oil

Fillings (Optional):

Chopped scallions: as needed
Black sesame seeds: as needed
Luncheon meat slices: as needed
Other side dishes e.g., lettuce, sliced cucumber, fried egg: as needed
Ketchup or any preferred sauce: as needed

Instructions

Prepare the Dough:

In a large mixing bowl, combine 500g of all-purpose flour with 5g of salt. Gradually pour in 150g of boiling water while stirring the flour mixture with chopsticks or a spatula. This step helps to partially cook the dough, resulting in a tender texture.
After the boiling water is incorporated, add 150g of room temperature water and mix until the dough starts to come together.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
Roll the dough into a long strip, then divide it into 8 equal pieces. Gently roll each piece to lengthen it slightly, and let it rest for at least 30 minutes. This allows the dough to relax and makes it easier to roll out later.

Prepare the Oil Mixture (You Su):

In a small bowl, mix 2 tablespoons of all-purpose flour with 1 tablespoon of salt and pepper seasoning.
Gradually add 4 tablespoons of oil and stir until the mixture forms a smooth paste. This oil-flour paste will help create the flaky layers in the Shou Zhua Bing.

Shape and Fill the Pancakes:

Take one dough piece and roll it out into a long rectangle.
Spread a thin layer of the prepared oil mixture evenly over the dough. If you prefer extra flavor, sprinkle chopped scallions and black sesame seeds over the oil mixture.
Fold the dough like a fan or accordion, making multiple folds until it forms a narrow strip. Then roll the strip into a coil, tucking the end underneath.
Gently flatten the coil with your hand and use a rolling pin to roll it out into a thin, round pancake. The pancake should be about 15-20 cm (6-8 inches) in diameter. Repeat with the remaining dough balls.

Cook the Pancakes:

Heat a non-stick skillet or flat griddle over medium heat and add a small amount of oil to the pan.
Place one pancake into the hot pan and cook for 2-3 minutes on each side, or until both sides are golden brown and crispy. If you like extra crispiness, press down gently on the pancake with a spatula while it cooks.
Continue cooking the rest of the pancakes, adding more oil to the pan as needed.

Serve the Pancakes:

Once the pancakes are cooked, serve them hot. You can enjoy them plain, or fill them with optional ingredients such as luncheon meat slices, fresh vegetables, and a drizzle of ketchup or any preferred sauce.
For a fuller meal, you can wrap your favorite fillings inside the Shou Zhua Bing, like a sandwich or wrap.

Video

Nutrition