Taiwanese Scallion Pancakes (台式蔥油餅)

Home-style Scallion Pancakes (蔥油餅), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance.

Scallion Pancakes: there seems to be a million ways to make these. Each arriving at a slightly different, delicious result. Today I’m presenting mine, which has been adapted through trial and error to match the flavors and textures that I remember from home.


Variations: Extra Flaky

Another version popular in Taiwan and Shandong is the Flaky Scallion Pancake, also known as 蔥抓餅 (Cong Zhua Bing). This one also has many different methods; mine involves cutting the dough into pasta-like strands, then stacking each strand on top of one another to form a new pancake. It yields super flaky scallion pancakes because you are essentially pre-separating and pre-forming the layers. I have a detailed guide here.


Taiwanese Scallion Pancakes (台式蔥油餅)

4 from 38 votes
Recipe by George L. Course: BreakfastCuisine: TaiwaneseDifficulty: Medium
Servings

8

pancakes
Prep time

1

hour 

10

minutes
Cooking time

10

minutes

Home-style Scallion Pancakes (蔥油餅), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance.

Ingredients

  • Flour Dough
  • 620 grams (5 cups) all-purpose flour

  • 410 grams (1.8 cups) hot water

  • 2 teaspoons salt

  • Scallion Oil Paste
  • 120 grams (1 cup) all-purpose flour

  • 240 grams (1 cup) vegetable oil

  • 12 scallions, thinly chopped (amounts to 1.5 cups)

  • 1 large pinch white pepper (optional)

  • Dipping Sauce
  • 2 tablespoons soy sauce or soy paste

  • 2 teaspoons fermented spicy bean paste (doubanjiang)

  • 1 clove garlic, finely minced

  • 1 scallion, chopped

  • 1 dried chili, deseeded & chopped (optional)

Directions

  • Make the Dough. First, mix together the all-purpose flour and salt. Then slowly stream in the hot water while mixing (a pair of long chopsticks is my preferred tool for this). Once all the hot water is added, knead the dough in the bowl for just 2-3 minutes until the dough just comes together (do not over-knead!). While mixing, try to clean off some of the flour that originally got stuck to the inside of the bowl as well. The dough doesn’t have to be smooth at this stage; in fact, it will seem barely work-able. Brush the top of the dough with a little bit of vegetable oil (prevents drying) and let rest in the refrigerator for at least 1 hour, preferably overnight to extend the autolyse.
  • Make the Scallion Oil Paste. First, combine the chopped scallions, all-purpose flour, and white pepper in a heat-safe bowl. In a small sauce-pan or shallow pan, heat up the vegetable oil until just shimmering. Then quickly pour the oil over the scallions — it should sizzle immediately. Stir to form a smooth paste.
  • Roll out the Dough & Apply Oil Paste. Take your rested dough and divide into eight even portions. Place all the dough portions loosely under plastic wrap while you work on each portion to prevent drying. Take one portion and roughly roll it out into a thin rectangle. If you find that the dough is sticking to your work surface, brush a little bit of oil on the work surface. For the thickness of the rolled out dough, I generally aim for the thickness of a coin. Once the dough is rolled out, apply anywhere between 2-3 tablespoons of the oil paste with a brush. Once you’ve evenly spread the oil paste, fold the top 1/3 down and the bottom 1/3 up, and then fold the whole thing in half. At this point you should get a long rectangle. Stretch it by pulling gently on both ends against the work surface, kind of like stretching Biang Biang Noodles.
  • Coil the Dough. Once you’ve got the dough into a long, rectangular log, coil the dough from both ends until the two spirals meet in the middle. Then, fold one of the spirals over the other. Gently press down to secure a round shape. Repeat for the rest of the dough.
  • Flatten the Pancakes. Before cooking the pancakes, be sure to let them rest for at least 15 minutes. After they have properly rested, flatten the pancake either with your fingers or a rolling pin to around 0.7 to 1 cm thick. If you are freezing the pancakes for later, this is the point where you stop (see notes).
  • Cook the Pancakes. Heat up a non-stick pan with a little bit of oil on medium-high heat. Place a flattened pancake in the pan. Cover the pan with a lid and lower the heat by a little bit. Cook the pancakes covered for around 4 minutes, or until the top of the pancake has changed color (a sign that the steam has lightly cooked and hydrated the top). Now, remove the lid, flip the pancake, and turn up the heat to high heat. Cook until both sides become lightly crispy and browned. The cooking time for this step is totally up to you — if you like your pancakes extra crispy, cook the pancakes longer and it will crisp up nicely. Finally, towards the very end of the cooking, take two spatulas and shove the pancake to release all of its layers. Shove the pancake just enough so that the layers are released, but doesn’t completely shatter into pieces. Enjoy immediately with the dipping sauce.

Notes

  • Freezing Option: After flattening the pancakes (Step 5), you may freeze the pancakes for later. Simply stack all the uncooked pancakes on top of one another, with a piece of parchment paper in between each pancake. Once all the pancakes are stacked, place them in a large container or a large bag. To re-heat the pancakes, simply place the frozen pancake into an oiled pan & cook like you normally would. Best enjoyed within 3 weeks.
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S R
S R
7 months ago

Did these last night, came out closest to the from Taiwan frozen packet version I’ve ever managed to do. Thank you for posting!

G L
G L
5 months ago

Thanks for the recipe! Ours was almost there– we may have added too much flour to the scallion sauce, so the inside had a gritty flour flavor and texture even after the pan frying. We tried resteaming it in a DaTong cooker after pan frying which seemed to remedy the problem (but leaves the overall texture more soggy obviously). My boyfriend and I miss the scallion pancakes from street vendors, so we’ll practice until we optimize it! Also, I wanted to mention that I appreciate the presence of your blog. As a Taiwanese- American who often visits TW and also… Read more »

Samantha
Samantha
5 months ago

Incredible flavor, I salted the scallions before pouring the oil in and they were delicious (once I figured out the right heat for pan frying them). My family has asked that they be a staple within the home as they were SO good. Thanks for the great recipe!

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Shari
Shari
4 months ago

I am excited to try this….a top chef winner has a place at Disneyland and these are my favorite! I always get a too dense and inflexible result. Keep your fingers crossed and I’ll let you know how this worked.

Anne
Anne
4 months ago

These were so good! It was my first time making scallion pancakes but won’t be my last! Made them with equal parts wholewheat flour and spelt flour and it worked really well. Thanks for the recipe!!

Darlene
Darlene
3 months ago

I just finished making this just now, and I have to say this is by far the best scallion pancakes recipe I have ever made! Ive followed so much scallion pancakes recipes, including one made with bacon fat – George kicked that bacon fat’s butt 😂😂 Thanks for sharing this recipe, it’s easy to follow, the tips really made all the difference, and I especially I appreciate your heartwarming short video of it on IG! Keep it going!!!