BIG Green Onion Pancake (5 Ingredients ONLY!)

Known as “Big Green Onion Pancake” in Taiwan, this is one of my favorite variations of green onion pancake.

Big Green Onion Pancake has layers of savory green onion; the pancake is crispy on the outside, doughy, and soft on the inside.

Not only is Big Green Onion Pancake delicious, but it is also the easiest and fail-proof version to make at home! Give this vegetarian-friendly delicious green onion pancake a try; I promise you will love it! 

Extra Crispy and Flaky Big Green Onion Pancake require FIVE ingredients ONLY!

All you need is flour, salt, yeast mixture, oil, and green onion. All the ingredients are affordable and easy to access at your local supermarket.

I recommend my favorite combination, which is black vinegar, and homemade chili oil for the dipping sauce. Prepare this the night before, reheat it in the air fryer or stove for delicious breakfast the next day! 

There are many variations of green onion pancake in Asia, flakey, crispy, crunchy, and doughy.

I have made two different variations that are also delicious; however, if you are a new beginner cook, this Big Green Onion Pancake is the easiest!

Versus tons of twisting and rolling, the only method needed to create the beautiful layers of green onion is folding the dough. I also took detailed photos below, so the recipe is easy to follow along. 

Big Green Onion Pancake is known for its large size and all its beautiful layers of green onion.

We will be using yeast today to give the pancake its doughy, bread-like texture on the inside and pan-frying to provide it with its crispy outer layer. The pancake is also steamed with water while pan-frying, so the inside stays soft and moist.

Do you want more EASY delicious VEGETARIAN recipes? Here are some of my favorite go-to vegetarian dishes that you will love! 

• Japanese Potato Croquette – Korokke
• Fried Tofu with Garlic Sauce (20 Minutes or Less!)
• Korean Cheesy Potato Pancake (4 Ingredients ONLY!)
• Japanese Egg Sandwich – Tamago Sando (CREAMY)

Ingredients 

• 2 cups of flour 
• 1 tsp of yeast 
• 50 ml of warm water 
• 130 – 160 ml of water 
• 8 stocks of green onion 
• Salt 
• Oil 

1. Mix 1 tsp of yeast and 50ml of warm water. Once the yeast rises, set it aside. 

2. In a large bowl, add in 2 cups of flour, 1 tsp of salt, 1 tbsp of oil, and yeast mixture. Mix with chopsticks till flakey and slowly add in 130 ml of water. 

3. Add more water in if still too fry (30 ml), knead until it forms into a ball. Cover and let it rest for 1 hour. 

4. Chop up eight stalks of green onion 

5. Roll the dough into a large rectangle, drizzle on some oil, and brush it out, so every part of the dough is covered in oil. Add on some salt, and add green onion in the middle of the rectangle. 

6. Fold the top part of the rectangle down to cover the green onion, and drizzle a little more oil to brush out on the top folded part of the dough. Sprinkle on a little more salt and covered the top piece of dough with green onion. 

7. Fold the bottom part up to cover, roll and slightly press on the dough to push out all the air bubbles. 

8. Drizzle on a little more oil and a little more salt, and add green onion to only half of the dough. Fold the dough over to cover, and pinch everything tightly to close. 

9. Roll out the dough to flatten a little while pushing out all the air bubbles. 

10. Optional – Patt on some water, sprinkle on sesame seeds, and press it down, so the sesame seeds stick to the dough. 

11. In a pan, add in oil, and turn the heat up to medium. Add in around 3.5 tbsp of water, cover, and let it cook for 7-8 minutes. Once the pan is warm, add in the pancake, sesame seeds facing up. 

12. Flip, add in 2 more tbsp of water, cover, and let it cook for another 30-4 minutes. 

Print

Big Green Onion Pancake

Known as “Big Green Onion Pancake” in Taiwan, this is one of my favorite variations of green onion pancake. Big Green Onion Pancake has layers of savory green onion; the pancake is crispy on the outside, doughy, and soft on the inside. Not only is Big Green Onion Pancake delicious, but it is also the easiest and fail-proof version to make at home! Give this vegetarian-friendly delicious green onion pancake a try; I promise you will love it!

Prep Time10 mins

Active Time20 mins

Resting Time1 hr

Total Time1 hr 30 mins

Course: Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine: Asian, Chinese, Taiwanese

Keyword: Asian Food, Asian Recipes, Breakfast, Easy, Easy Recipes, Taiwanese Food, Taiwanese Recipes, VEGETARIAN, Vegetarian Recipes

Yield: 4 People

Materials

• 2 cups of flour
• 1 tsp of yeast
• 50 ml of warm water
• 130 – 160 ml of water
• 8 stocks of green onion
• Salt
• Oil

Instructions

• Mix 1 tsp of yeast and 50ml of warm water. Once the yeast rises, set it aside.
• In a large bowl, add in 2 cups of flour, 1 tsp of salt, 1 tbsp of oil, and yeast mixture. Mix with chopsticks till flakey and slowly add in 130 ml of water.
• Add more water in if still too fry (30 ml), knead until it forms into a ball. Cover and let it rest for 1 hour.
• Chop up eight stalks of green onion
• Roll the dough into a large rectangle, drizzle on some oil, and brush it out, so every part of the dough is covered in oil. Add on some salt, and add green onion in the middle of the rectangle.
  
• Fold the top part of the rectangle down to cover the green onion, and drizzle a little more oil to brush out on the top folded part of the dough. Sprinkle on a little more salt and covered the top piece of dough with green onion.
• Fold the bottom part up to cover, roll and slightly press on the dough to push out all the air bubbles.
• Drizzle on a little more oil and a little more salt, and add green onion to only half of the dough. Fold the dough over to cover, and pinch everything tightly to close.
• Roll out the dough to flatten a little while pushing out all the air bubbles.
• Optional – Patt on some water, sprinkle on sesame seeds, and press it down, so the sesame seeds stick to the dough.
• In a pan, add in oil, and turn the heat up to medium. Add in around 3.5 tbsp of water, cover, and let it cook for 7-8 minutes. Once the pan is warm, add in the pancake, sesame seeds facing up.
• Flip, add in 2 more tbsp of water, cover, and let it cook for another 30-4 minutes.

Video