Taiwanese Scallion Pancake (Extra Crispy & Flakey!)

Today we are making one of my favorite must-have street food whenever I go back to Taiwan, Scallion Pancake. Crispy and flakey on the outside, chewy and flavourful on the inside. There is a reason why people will line up for HOURS to get Scallion Pancake when they visit Taiwan! Did I mention that it is vegan-friendly as well? With only FIVE simple ingredients, I will show you how to make Taiwan’s famous street food Scallion Pancake at home! 

Crispy Scallion Pancake

• Homemade Street-Food Style Scallion Pancakes 蔥油餅
• Scallion Pancake Ingredients
  • Secret Scallion Oil Paste
• Upgraded Scallion Pancake (Night Market Style)
• Storing Fresh Scallion Pancakes
• Easy Steps For Homemade Scallion Pancake
• A Few More Authentic EASY Taiwanese Recipes to try at home

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Homemade Street-Food Style Scallion Pancakes 蔥油餅

Long-awaited, highly requested CRISPY and FLAKEY Taiwanese Scallion Pancake is finally here! Welcome to Day 7 of Cooking Street Foods for 15 Days! Growing up my parents would bring me to the farmers market, and I would always ask for these Green Onion Pancake every time.

You can eat Scallion Pancakes for breakfast, lunch, as a snack, or even dinner! The best part about Scallion Pancake is that you can customize your order base on your cravings.

My go-to order is always Scallion Pancake with a fried egg plus fresh basil. My sister’s favorite was scallion pancake with a fried egg, ham, corn, and cheese. Even on its own plain, it is SO good and SO addicting. So, I also included how to upgrade your pancakes to that savory, saucy version that night markets serve!

Scallion Pancake Ingredients

Secret Scallion Oil Paste

The secret to the extra flakey dough is my scallion oil paste. For Scallion Pancake to be extra flakey and crispy while still chewy on the inside, you’ll need to make this oil and flour mixture. All you have to do is pour hot oil with 2 tbsp of flour with fresh chopped green onion, and that’s it!

Upgraded Scallion Pancake (Night Market Style)

Want to try your Scallion Pancake Taiwanese night market-style? Add an egg, basil, and that spicy-savory sauce to take it to the next level.

After you pan fry the scallion pancake, scrunch it up and set it aside. In the same pan, add in a little bit of oil and crack one egg. Let the egg sit for 30 seconds and place the scallion pancake on top of the egg and press down. Let the egg cook for another 1 minute or until it is fully cooked. Serve with fresh basil, vegetarian oyster sauce, and chili oil. 

Storing Fresh Scallion Pancakes

I like to make my Scallion Pancake in bulk and have it throughout the week! After you form them into individual pancakes, you can store them in a zip-lock bag separately in the fridge for up to one week. Once you are ready to pan-fry it, you can roll it out inside the zip-lock bag, so you don’t need to get your counters oily as well. 

Easy Steps For Homemade Scallion Pancake

It may seem intimidating at first to make, but don’t worry, I got a step-by-step tutorial sharing how to roll the pancake. 

1. In a bowl, add 2 cups of flour, 1 tsp salt, and 1 tbsp of oil. Mix well and pour in 1 cup of warm water while stirring with the chopstick. Once the dough has become flakey, keep kneading the dough until it forms into a smooth ball. Drizzle on some oil on top of the dough and let it rest for 20 minutes 
2. Chop up 4 stalks of green onion and heat ½ cup of oil. In a small bowl, add in 2 tbsp of flour and chopped green onion. Once the oil is hot, pour the oil into the small bowl to fragrant the green onion. Mix until everything is combined 
3. Roll the dough and cut it into 4 pieces. Roll out the dough to a thin rectangle. Sprinkle on some salt and roll the salt into the dough. 
4. Spread on the scallion oil mixture all over the dough, around 3-4 tbsp per sheet, ensuring that every part of the dough has the mixture. 
5. Roll the dough from the top down to the middle and then repeat the same process by rolling the dough from the bottom to the middle. Try to roll it as tight as possible. 
6. Roll the dough from the top to the bottom to form into one.  
7. Twist the dough from both sides until it forms into one ball. Press it down and let it rest for 10 minutes. 
8. After 10 minutes, lightly roll the pancake out. In a pan, drizzle in oil and turn the heat up to medium-high. Add in the pancake and put the lid on, and cook for 5 minutes. 
9. After 5 minutes, flip and pan-fry on the other side for another 2 minutes or until golden brown. Scrunch the pancake before serving to separate layers inside.

Notes: Make sure to use a non-stick pan when pan-frying to prevent the scallion pancake from sticking. 

A Few More Authentic EASY Taiwanese Recipes to try at home 

• BEST Crispy Taiwanese Potstickers (Secret Family Recipe)
• Instant Pot Taiwanese Braised Pork Belly (FORK TENDER)
• Taiwanese Scallion Oil Noodles (Easy & Vegetarian)
• Instant Pot Authentic Taiwanese Beef Noodle Soup
• Taiwanese Popcorn Chicken (Extra Crispy)

Taiwanese Scallion Pancake (Extra Crispy & Flakey!)

By Tiffy Cooks

5 from 2 votes

Long-awaited, highly requested CRISPY and FLAKEY Taiwanese Scallion Pancake is finally here! Welcome to Day 7 of Cooking Street Foods for 15 Days! Today we are making one of my favorite must-have street food whenever I go back to Taiwan, Scallion Pancake. Crispy and flakey on the outside, chewy and flavourful on the inside. There is a reason why people will line up for HOURS to get Scallion Pancake when they visit Taiwan! Did I mention that it is vegan-friendly as well? With only FIVE simple ingredients, I will show you how to make Taiwan’s famous street food Scallion Pancake at home!

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Prep Time:1 hour hr

Cook Time:10 minutes mins

Total Time:1 hour hr 10 minutes mins

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

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: Asian Recipes, Chinese Food, Easy, QUICK RECIPES, Taiwanese Food, VEGETARIAN

Servings: 4 Pancakes

Calories: 523kcal

Ingredients

• 2 cups Flour
• 1 tsp Salt
• 1 tbsp Oil
• 1 cup Warm Water

Scallion Oil Paste

• 4 Green Onion
• ½ cup Oil
• 2 tbsp Flour
• Salt

Instructions

• In a bowl, add 2 cups of flour, 1 tsp of Salt, and 1 tbsp of oil. Mix well and pour in 1 cup of warm water while stirring with the chopstick. Once the dough has become flakey, keep kneading the dough until it forms into a smooth ball. Drizzle on some oil on top of the dough and let it rest for 20 minutes
• Chop up 4 stalks of green onion and heat ½ cup of oil. In a small bowl, add in 2 tbsp of flour and chopped green onion. Once the oil is hot, pour the oil into the small bowl to fragrant the green onion. Mix until everything is combined
  
• Roll the dough and cut it into 4 pieces. Roll out the dough to a thin rectangle. Sprinkle on some salt and roll the salt into the dough.
• Spread on the oil and flour mixture all over the dough, around 3-4 tbsp, ensuring that every part of the dough has the mixture.
• Roll the dough from the top down to the middle and then repeat the same process by rolling the dough from the bottom to the middle. Try to roll it as tight as possible.
  
• Roll the dough from the top to the bottom to form into one.
• Twist the dough from both sides until it forms into one ball. Press it down and let it rest for 10 minutes.
• After 10 minutes, lightly roll the pancake out. In a pan, drizzle in oil and turn the heat up to medium-high. Add in the pancake and put the lid on, and cook for 5 minutes.
• After 5 minutes, flip and pan-fry on the other side for another 2 minutes or until golden brown. Scrunch the pancake before serving to separate layers inside.
  

Video

Notes

Notes: Make sure to use a non-stick pan when pan-frying to prevent the scallion pancake from sticking.

Nutrition

Calories: 523kcalCarbohydrates: 51gProtein: 7gFat: 32gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gSodium: 588mgPotassium: 104mgFiber: 2gSugar: 0.5gVitamin A: 120IUVitamin C: 2mgCalcium: 21mgIron: 3mg