Taiwanese scallion pancakes (蔥油餅, cōng yóu bǐng) are one of the great street foods of Taipei — laminated flatbreads made by rolling dough with oil and spring onions into a spiral before pressing flat, creating dozens of flaky layers. They are fried on a griddle until crisp and golden, served either plain or wrapped around a fried egg. The flaky, slightly chewy texture and fragrant spring onion flavour are unique.
Serves 4
Mix flour and salt. Pour in boiling water and stir quickly with chopsticks or a fork. Knead into a smooth dough once cool enough to handle. Rest covered 20 minutes.
Divide into 4 portions. Roll each into a thin rectangle. Brush generously with oil and sesame oil. Scatter with spring onions and a pinch of sea salt.
Roll tightly into a log. Coil the log into a spiral. Flatten gently with your palm. Rest 10 minutes.
Roll each spiral gently into a circle about 20 cm diameter. Don't press too hard — you want to preserve the layers.
Heat oil in a frying pan over medium heat. Fry each pancake 2–3 minutes per side until golden brown with crispy spots. Serve immediately.
Hot water partially cooks the flour, giving the dough its characteristic soft, pliable texture.
Don't over-flatten when rolling out — you want to keep the spiral flaky layers.
Fry over medium heat — high heat burns before the layers cook through.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Wrap around a fried egg with hoisin sauce for the 'dan bing' street breakfast version.
Add white pepper to the spring onion filling for extra warmth.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Uncooked (shaped) pancakes can be refrigerated for 24 hours or frozen between parchment layers for 1 month. Fry from frozen.
Scallion pancakes are eaten throughout China and Taiwan but the Taiwanese version is particularly flaky due to the hot-water dough technique. They are a staple of breakfast shops (zào cān diàn) across Taiwan.
Hot water partially gelatinises the starch, making the dough softer and more pliable, which is key to the layered, chewy texture of the final pancake.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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