Crispy, flaky Chinese flatbreads filled with fragrant scallions and coated in golden sesame seeds, these baked Shao Bing are a savory street-food favorite made right at home. Known for their layered texture and aromatic filling, Shao Bing are perfect served warm as a snack, side dish, or part of a traditional Chinese breakfast.

Why You’ll Love This Recipe

These baked Shao Bing offer all the comfort and crispness of the classic street food without the need for deep frying. The combination of the tender, layered dough and the bold flavor of green onions creates an irresistible savory treat. Easy to make with pantry ingredients, this recipe brings the magic of Chinese bakeries straight to your kitchen.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups all-purpose flour
3/4 cup hot water
1/4 teaspoon salt
2 tablespoons vegetable oil (for dough)
1/4 cup all-purpose flour (for oil paste)
3 tablespoons vegetable oil (for oil paste)
1/2 teaspoon five-spice powder (optional)
1 cup chopped green onions (scallions)
1/2 teaspoon salt (for filling)
1/2 cup toasted sesame seeds
Water (for brushing)

directions

In a mixing bowl, combine 2 cups flour and 1/4 teaspoon salt. Gradually pour in hot water while stirring until a shaggy dough forms.
Knead for 8–10 minutes until smooth. Cover and let rest for 30 minutes.
Meanwhile, make the oil paste by mixing 1/4 cup flour and 3 tablespoons oil into a smooth paste. Set aside.
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Divide the rested dough into 4 equal pieces. Roll each piece into a rectangle on a floured surface.
Spread a thin layer of oil paste over each rectangle. Sprinkle evenly with chopped green onions, a pinch of salt, and five-spice powder if using.
Roll up tightly from the short side, then flatten gently into a rectangle. Fold in half and gently roll again into a flat rectangle about 1/2 inch thick.
Brush the top with water and press into toasted sesame seeds to coat.
Place sesame-side up on the baking tray.
Bake for 20–25 minutes, or until golden and crispy. Let cool slightly before serving.

Servings and timing

Servings: 4
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Variations

Pan-Fried Version: For a more traditional texture, pan-fry in a lightly oiled skillet until both sides are golden and crispy.
Cheese Twist: Add a light sprinkle of shredded cheese with the green onions for a fusion take.
Sweet Version: Replace the filling with red bean paste or a cinnamon-sugar mixture for a dessert-style Shao Bing.
Herb Additions: Mix in chopped cilantro or chives along with the green onions.
Spicy Kick: Add a layer of chili crisp or sprinkle red pepper flakes with the filling.

storage/reheating

Store cooled Shao Bing in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place in a 350°F (175°C) oven for 8–10 minutes, or warm in a skillet over medium heat until crisp. Avoid microwaving as it can soften the crisp layers.

FAQs

What is Shao Bing?

Shao Bing is a traditional Chinese layered flatbread, typically baked or pan-fried, with savory or sweet fillings and often topped with sesame seeds.

Can I use cold water instead of hot water in the dough?

Hot water helps soften the dough and create a tender texture, so it is recommended for best results.

Why use an oil paste in the dough?

The oil paste creates distinct flaky layers during baking, similar to laminated dough.

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and refrigerate it. Let it come to room temperature before rolling.

Are scallions and green onions the same?

Yes, scallions and green onions refer to the same vegetable and can be used interchangeably in this recipe.

How do I toast sesame seeds?

Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant.

Can I freeze Shao Bing?

Yes, freeze after baking and reheat in the oven directly from frozen at 375°F (190°C) for 12–15 minutes.

What is five-spice powder?

A Chinese spice blend made from star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds; optional but adds depth.

Can I use other flours?

All-purpose flour works best, but you may substitute with bread flour for a slightly chewier texture.

How do I keep the layers from sealing during baking?

Ensure you don’t press down too firmly after rolling and folding the dough; gentle handling preserves the layers.

Conclusion

Green Onion (Scallion) Shao Bing is a delicious way to enjoy traditional Chinese baking in a home kitchen. With its crispy, flaky crust and aromatic green onion filling, it’s a perfect combination of texture and flavor. Whether served as a snack, side, or part of a larger meal, this baked version of Shao Bing is a satisfying and approachable introduction to a beloved street food classic.