Making Crispy Taiwanese Scallion PancakesWallace Yap2020-10-10T00:37:31+08:00
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.
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!
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
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
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!