Scallion Pancake

About This Recipe

Taiwanese scallion pancakes (蔥油餅, cōng yóu bǐng) are one of Taipei's most iconic street foods, sold from breakfast stalls and night market carts throughout the island. The technique is what makes them special: hot water dough is rolled thin, brushed with sesame oil and scallions, then rolled up and coiled into a spiral before being flattened again — creating the distinctive flaky, layered structure. The result is simultaneously crispy on the outside, chewy in the middle, and layered with scallion fragrance throughout. They are eaten plain, with soy dipping sauce, or wrapped around a fried egg for the famous 'egg pancake' variation.

Ingredients

Serves 6

• 300 gall-purpose flour
• 180 mlboiling water
• 1 tspsalt
• 2 tbsptoasted sesame oil
• 6 stalksspring onions(finely sliced)
• 1 tbspvegetable oil(for pan frying)
• 2 tbspsoy sauce(for dipping)
• 1 tbsprice vinegar(for dipping)

Instructions

1. 1

   Make the dough

   Pour boiling water over flour and salt. Mix until a rough dough forms. Knead 5 minutes until smooth. Rest covered 30 minutes.

2. 2

   Roll and layer

   Divide into 6 portions. Roll each thin. Brush with sesame oil. Scatter sliced scallions. Roll into a tight log, then coil into a spiral. Flatten the spiral with a rolling pin.

3. 3

   Pan fry

   Heat oil in a flat pan over medium heat. Cook each pancake 3–4 minutes per side until golden and crispy.

4. 4

   Serve

   Cut into wedges. Serve with soy-vinegar dipping sauce.

Variations

• •

  Wrap a fried egg inside for 'egg pancake' (蛋餅)

• •

  Add chili oil to the dipping sauce

Storage

Best eaten fresh and hot. Refrigerate raw shaped pancakes up to 1 day or freeze. Cook from frozen.

Frequently Asked Questions