Project Description

Crispy Taiwanese style Scallion Pancakes | CONG YOU BING (葱油饼)

Crispy Taiwanese Scallion Pancakes are a staple street snack in many corners around Taiwan. It is so widely available everywhere and no one store serves it the same. In fact, every region, state, city, town and even families have their own method of making this.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Time

1 hour

CUISINE

Asian, Chinese

DIFFICULITY

Easy / Beginner

Link to:

Video

Link to:

Recipe

SOCIAL

wandering.wally

I really fell in love with this snack when I visited Taiwan some time back. I really missed it so I attempted to make one on my own. Though nowhere near as good as the original, but I’m happy…for now. 😁

Best Scallion Pancake Ever

This really brings back memories. I can’t help but remember the few versions I have seen and tasted as I travelled Taiwan a few years back. The best I ever had was the one in Hualien. However, my recipe can never quite match up to that level. Oh well, beggars can’t be choosers! All I can do is my best.

One Scallion Pancake is never enough!

I really fell in love with this snack. Having said that, I really missed it so I attempted to make one on my own. Although nowhere near as good as the original, but I’m happy…for now. 😁 Here is how I made them.

Full Recipe: Crispy Taiwanese Scallion Pancakes

This recipe serves 3 to 4. By all means, make a bigger batch. You can always store the extras in a freezer and cook them up later when you got cravings for them!

STARTING GUIDE

  • Cuisine: Asian, Chinese

  • Prep Time: 30 mins

  • Cooking Time: 30 mins

  • Total Time: 1 hour

SCALLION PANCAKE INGREDIENTS

  • 4 – 5 stalks of Spring Onions, or more if you love them

  • 200gm all-purpose flour with ½ teaspoon salt

  • ½ cup hot water

  • ¾ cup cold water

  • Peanut Oil

  • Sesame Oil

  • Salt to taste

GUIDE / INSTRUCTIONS FOR THIS RECIPE

  • Slice spring onions thinly and set aside

  • Now we prepare the dough, put 200gm of all-purpose flour into a mixing bowl

  • Add ½ teaspoon of salt and mix well

  • Then split the flour mix into 1:3 portions

  • Slowly pour in the hot water in the smaller portion of the flour and mix

  • Then slowly pour in the cold water on the bigger portion of the flour and mix

  • The mix should look wet and sticky now. Start kneading the dough

  • Knead until the dough is smooth, should be around 5 to 10 minutes

  • Roll it into a bowl, set aside, covered and let it rest for 30 minutes

TIME TO FRY THEM!

  • After resting, cut dough into 4 equal portions, rolling each into its own ball

  • Take each ball and start flattening it, rolling it out into thin, round pieces

  • Drizzle some peanut oil and sesame oil onto the dough slices. Then sprinkle some salt and the chopped spring onions onto them

  • Roll the dough up while lengthening them a little, then closed off the two ends and curl them up. Press it down a little once done and let it rest for about 15 minutes

  • After resting, now flatten them out again into pancake shapes, as flat as possible

  • Now you can start pan frying them over medium heat

  • Fry till golden brown on both sides, keep flipping them to avoid burning

  • Its done!

NOTES ABOUT THIS RECIPE

Check out how flaky and fluffy they are! You can eat them plain or have them with any dipping sauce of your choice!