Lechon-Scallion Pancakes with Guava Sauce

8 servings
Wait Time
30 Mins
Active Time
45 Mins

Scallion pancakes (cong you bing) are unleavened flatbreads folded with spring onions. Unlike Western pancakes, they are made using a dough instead of batter, giving it its flaky, chewy texture. They're then pan-fried to form a crispy exterior.

This recipe uses two products from ZubuChon: their guava jelly and lechon flakes. (Feel free to use whichever brand you can get your hands on.) The lechon flakes go into the pancakes as a meaty addition. The guava jelly gets turned into a sweet, slightly spicy sauce that complements the savory pancakes.

Guava Sauce

  • 1 jar (250–280g) guava jelly
  • 2 cloves garlic, smashed
  • 1-inch knob ginger, sliced into rounds
  • 1 red chili, split
  • 1 tbsp soy sauce
  • ½ cup water


  • 4 cups all-purpose flour
  • 2 cups water, just boiled
  • ½ cup butter, softened
  • 2 tbsp sesame oil
  • 1 tsp salt
  • 1 ½ cups scallions, thinly sliced
  • 1 box lechon flakes, cooked and cooled
  • neutral oil, for cooking
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