Taiwanese Scallion Pancakes (台式蔥油餅)

Scallion Pancakes (蔥油餅), just like how you would find them on the bustling streets of Taipei. Crispy, flaky, and chewy at the same time. One of life’s greatest joys. **Updates 10/5/2020: added thicker version; lowered flour amount for oil paste.**


An Extra-Flaky Version

This method involves cutting the dough into pasta-like strands, then stacking each strand on top of one another to form a new pancake. It yields the flakiest scallion pancakes because you are essentially pre-separating and pre-forming the layers.


An Extra-Thick Version

This method involves using 2 of your 8 portions (thus, the whole recipe makes 4 extra thick ones). You roll out the dough and apply oil paste as usual, but before folding the dough up, stack another sheet of dough (rolled out to the same size) and apply another layer of oil paste. Once the dough is rolled up together, make sure to pinch the ends so the extra paste does not come out. Then just continue as instructed.


Traditional Taiwanese Scallion Pancakes (台式蔥油餅)

5 from 3 votes
Recipe by George L. Course: SnackCuisine: TaiwaneseDifficulty: Medium
Servings

8

pancakes
Prep time

1

hour 

10

minutes
Cooking time

10

minutes

Scallion Pancakes (蔥油餅), just like how you would find them on the bustling streets of Taipei. Crispy, flaky, and chewy at the same time. One of life’s greatest joys. Refer to the IGTV channel on my instagram for a recording of my live demonstration.

Ingredients

  • Flour Dough
  • 580 grams (4.5 cups) all-purpose flour

  • 410 grams (1.8 cups) warm water

  • 2 teaspoons salt

  • Scallion Oil Paste
  • 180 grams (1.5 cups) all-purpose flour

  • 1 cup vegetable oil

  • 12 scallions, chopped (amounts to 1.5 cups)

  • 1 large pinch white pepper

  • Dipping Sauce
  • 2 tablespoons soy sauce

  • 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 warm water while mixing (a pair of long chopsticks is my preferred tool for this). Once all the warm water is added, knead the dough in the bowl for just 2-3 minutes until mostly smooth (do not over-knead!). While kneading, try to clean off some of the flour that originally got stuck to the inside of the bowl as well. Once smooth, brush the top of the dough with a little bit of vegetable oil (prevents drying) and let rest in the refrigerator for at least 45 minutes, preferably over night.
  • 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). Note: How much the pancakes are flattened is up to personal preference. Those typically found on the streets of Taiwan are not flattened as much.
  • 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.

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.

Did you make this recipe? I’d love to see your recreations!

Tag @chez.jorge on Instagram and hashtag it #chezjorge

Like this recipe? Pin it and save it for later!

Follow us @thechezjorge on Pinterest

4.7 6 votes
Article Rating

Leave a Reply

0 Comments
Inline Feedbacks
View all comments