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.
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.