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.
Did these last night, came out closest to the from Taiwan frozen packet version I’ve ever managed to do. Thank you for posting!
Haha im so glad!! I grew up eating those frozen packets so I know exactly what you’re talking about. Bless xx
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 »
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!
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.
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!!
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!!!