Chinese Bing Bread is a yeasted sweet and savory flatbread that’s filled with potato, bacon, green onion and cheese. Topped with soy sauce and sesame seeds, bing bread is best when grilled in a cast-iron skillet for an amazing outer crust, and finished in the oven.
If you love to bake with yeast and are looking for something out of the ordinary that will thrill and excite your friends and family, then this recipe for Chinese Bing Bread (aka stuffed scallion pancake) is just what you need.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this stuffed scallion pancake is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Greek yogurt (or sour cream)
- russet potato
- grapeseed or canola oil
- active dry yeast
- granulated sugar
- all-purpose flour
- toasted sesame seed oil
- black pepper
- mozzarella cheese
- green onions (scallions)
- sesame seeds
- soy sauce
Kitchen tools and equipment used:
- stand mixer
- measuring cups and spoons
- microwave-safe measuring cup
- rolling pin
- cheese grater
- chef’s knife
- cutting board
- large cast-iron skillet
- aluminum foil
- small bowls
- baking sheet
- pastry brush
What is bing bread?
Also known as a scallion pancake, Chinese Bing Bread (or, Con You Bing) can be filled with whatever fillings you wish to use.
However, green onions (also known as scallions) are the gold standard in fillings, and what makes a scallion pancake (aka Bing Bread), a scallion pancake. Makes perfect sense, right?
Where this recipe came from:
I originally found this recipe for Chinese Bing Bread in a copy of Bon Appétite magazine (and also on their website). The moment I laid my eyes on this bread (served at the restaurant called Parachute in Chicago) I knew I had to make it.
I’ve adapted the recipe ever so slightly with the following substitutions: I used Greek yogurt in place of the sour cream for the finishing butter, and I substituted mozzarella cheese for the white cheddar in the filling.
The flavor of this Chinese Bing Bread’s is exceptional!
You’re going to love the crunch the outside of the bread provides after it’s been browned in the skillet, and along with the zip of the scallions, and the creamy roasted potatoes nestled inside. They’re unexpected, but oh so perfectly delicious in this Asian flatbread recipe!
The outcome is worth the time and effort!
This recipe takes a bit of time to make and includes several different, but not difficult, steps.
That said, I assure you that it’s well worth the time and effort you’ll spend making this amazing sweet and savory yeasted flatbread.
In addition, the fact this recipe yields two “loaves” means you can either feed a hungry crowd, or eat one now and put one in the freezer for later. BING!
How long will this savory stuffed scallion pancake take to make from start to finish?
Figure on approximately 2 hours from start to finish. However…
Many aspects of this recipe can be made ahead of time and stored in the refrigerator before assembling if desired.
To save time, you can precook, drain, and crumble the bacon in advance. And you can also roast the potatoes in a day or two ahead and store them in the refrigerator as well until ready to use.
Can bing bread be frozen after cooking?
Wrap the loaf (or slices) well in aluminum foil and freeze for up to two months.
How to make Chinese Bing Bread:
- Cream together the softened butter, Greek yogurt, and salt.
- Set aside (at room temperature) until the bing bread is ready to serve.
- Dice the potato and toss with 1 tablespoon grapeseed oil, ½ teaspoon salt and ¼ teaspoon pepper.
- Roast the potatoes in the oven until fork-tender. Set aside to cool.
- Chop the bacon and fry in a large skillet until crispy. Drain and set aside.
- Dissolve the yeast in warm water and 2 tablespoons of granulated sugar.
- Let sit until foamy (approximately 5-7 minutes).
- Add the flour to a large bowl.
- Stir in the yeast mixture to form a shaggy dough ball.
- Knead by hand a few minutes.
- Return the dough to the bowl, cover, and place in a warm draft-free place to rise and double (approximately 1 hour).
- Once risen, turn the dough out onto a lightly floured surface and divide into two equal pieces.
- Roll out each piece of dough to form roughly a 13″ round disc approximately ¼” thick.
- Drizzle and spread 1 tablespoon of sesame oil evenly over each disc and top each disc with half of the roasted potatoes, half of the green onions, half the bacon, half the shredded cheese, and a pinch of black pepper.
- Roll the dough like a jelly roll (stretching it gently after its fully rolled to elongate the roll and even out the thickness).
- Starting at one end, coil the roll to form a large spiral.
- Gently flatten the spiral with your hand to form a 9-10″ circle.
- Set aside and follow the same procedure with the second half of the dough.
- Preheat a large cast-iron skillet (or any oven-proof skillet) over medium/high heat.
- Place 1 tablespoon grapeseed oil in the skillet.
- Carefully add one of the spiraled bread into the skillet and cook until the bread is a deep golden brown.
- Carefully flip and continue to brown the other side.
- Brush one side of the bread with the soy sauce/sugar mixture and sprinkle with sesame seeds.
- Transfer the skillet to a preheated 375-degree oven and bake until cooked through (approximately 13-15 minutes).
- Continue the same process with the second spiraled bread.
- Cut the bread into wedges, and serve hot alongside the butter and yogurt made earlier, for spreading, or dipping.
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Chinese Bing Bread.
- 8 tablespoons (one stick), butter, softened
- 2 tablespoons Greek yogurt (or sour cream)
- 1 teaspoon kosher salt
- 1 large russet potato, unpeeled, and cut into ½" cubes
- 3 tablespoons grapeseed oil, divided
- 1½ teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 pound of bacon, cooked, drained, and crumbled
- 1 package (2½ teaspoons) active dry yeast
- 2 cups warm water (110-115 degrees, warm to the touch)
- 3½ tablespoons granulated sugar, divided
- 4 cups all-purpose flour, plus additional for kneading
- 2 tablespoons toasted sesame oil, divided
- 8 ounces grated mozzarella cheese, divided
- 1½ cup sliced scallions (both white and green parts), divided
- 1 tablespoon soy sauce, divided
- 2 tablespoons sesame seeds, divided
- Preheat oven to 400 degrees.
- In a small bowl, mix the softened butter, Greek yogurt, and salt. Refrigerate until ready to serve.
- Toss the cut potatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Spread the potatoes evenly on a baking sheet and roast in a preheated oven until lightly golden and softened. Set aside.
- Dissolve the yeast in a small bowl. Stir in 2 tablespoons sugar and allow the mixture to get foamy (approximately 5 minutes).
- Place the flour in a bowl of a stand mixer along with 1 teaspoon salt.
- Stir in the foamy yeast into the flour mixture and mix with the dough hook until the dough forms a shaggy ball.
- Turn the dough out onto a lightly floured surface and hand-knead the dough for 2-3 minutes.
- Return the dough to the bowl of the stand mixer, cover with plastic wrap. Allow the dough to rise in a warm, draft-free place until doubled (approximately 60 minutes).
- Once doubled, divide the dough into two equal pieces.
- Roll each half of dough out onto a lightly floured surface (keeping the other covered to not dry out) to form an approximate 13″ circle (roughly ¼” thick).
- Drizzle and evenly spread the dough circles evenly with 1 teaspoon sesame seed oil, half the roasted potatoes, half the green onions, half the bacon, half the shredded cheese, and a sprinkling of black pepper.
- Gently but tightly roll the dough into a jelly roll or long snake form.
- Once fully rolled, carefully and gently stretch the dough to elongate and even out the thickness (if needed).
- Starting at one end of the roll, coil the dough for form a large spiral.
- Gently flatten the spiral with your hand to form an approximate 10″ disc.
- Continue the same process with the other half of the dough and the remaining ingredients.
- Add 1 tablespoon of grapeseed oil to a large cast-iron skillet and cook the bing bread over medium/high heat until golden brown on both sides.
- Meanwhile, in a small bowl, whisk together the soy sauce and ½ tablespoon sugar.
- Brush one side of the browned bing bread with a liberal amount of the soy sauce mixture and sprinkle with 1 tablespoon sesame seeds.
- Place the skillet into a preheated oven and bake for approximately 13-15 minutes until cooked through.
- Remove and repeat the same process with the second coiled disc.
- Bing bread is best served warm, cut into wedges, along with the yogurt butter.
Serving Size1 slice
Amount Per Serving Calories 417Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 55mgSodium 1004mgCarbohydrates 33gFiber 2gSugar 3gProtein 17g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s delicious Asian stuffed flatbread recipe for bing bread just as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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