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 baking with yeast, or want to start baking with yeast, then you simply must try my recipe for Foolproof English Muffin Bread, Sally Lunn Batter Bread, and Soft Pretzel Rods (No-Boil Method).
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- Why this recipe works
- The ingredient list:
- Kitchen tools and equipment used:
- What is Bing bread?
- Where this recipe came from:
- The outcome is worth the time and effort!
- How long will this savory stuffed scallion pancake take to make from start to finish?
- Can Bing bread be frozen after cooking?
- How to make Chinese Bing Bread
- Printable Recipe Card
- Please comment if you've made this recipe.
Why this recipe works
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.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- butter
- Greek yogurt (or sour cream)
- salt
- russet potato
- grapeseed or canola oil
- bacon
- 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:
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 Appetit Magazine (and also on their website). The moment I laid my eyes on this bread served at the restaurant called Parachute in Chicago, (which sadly no longer exists) 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?
Yes!
Wrap the loaf (or slices) well in aluminum foil and freeze for up to three 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.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Chinese Bing Bread
Equipment
- kitchen scale optional
- cooking spray optional
- instant read thermometer optional
- stand mixer optional (with dough hook)
Ingredients
- 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 bacon cooked, drained, and crumbled
- 1 package (2¼ teaspoon) 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
Instructions
- Preheat oven to 400 degrees F (205 degrees Celsius).
- 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, 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.
Notes
Nutrition
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!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Erica Schwarz says
I'd never heard of this before but you had me at bacon! Such a fun recipe and so delicious!
Jessica says
I had never heard of this but was totally intrigued. So tasty and delicious!
Nutmeg Nanny says
This bread is gorgeous! Love that it's stuffed with such savory goodness and glazed with soy. I love you bread talent.
Heather Schmitt-Gonzalez says
Yum, these look amazing - I love all that good stuff inside! I'd never heard of Bing Bread before, what a fun name. 🙂
Kellie Hemmerly says
I have never heard of Bing Bread before but it looks fantastic! Definitely something I want to try.
Martha @ A Family Feast says
WOW - What an interesting bread! Looks delicious - and perfect for Chinese New Year!
Nancy Piran says
One of my preschool kids had something like this in his lunch box and a I wondered what it was, it looked so good! Definitely need to try it!
Katie says
This bread sounds divine!! Must try soon!
Angie says
This looks perfect for Chinese New Year! I've never heard of Bing Bread before, but this looks amazing!
Cookin' Canuck says
I absolutely adore scallion pancakes (I hadn't heard the name Bing bread before...you learn something new everyday), but I haven't actually made them at home. That needs to change!
Lana | Never Enough Thyme says
I've never heard of bing bread but, wow, does it look amazing! Fantastic way to celebrate Chinese new year.
The Food Hunter says
where has this been all my life? Wow it looks amazing.
Ashley @ Wishes and Dishes says
This looks awesome - perfect for the Chinese new year!! I like the substitution of the Greek yogurt for the sour cream.