RECIPE: TAIWANESE SCALLION PANCAKE 蔥油餅

©nowaddsugar

When I was an exchange student at National Taiwan University me and my friends would frequently take the bike to Shi-Da Night Market 師大夜市 and eat our way through the street vendor stands. One of our favorite snacks were the flaky Taiwanese scallion pancakes 蔥油餅 (cong you bing = onion oil pancake) that are also known as 葱抓饼 (cong zhua bing = onion pinched pancake). You just have to love their texture. They are crispy on the outside and chewy on the inside. Another plus is that they are pretty cheap. Each one costs 20 NT$ (about 66 cents), 25 NT$  (about 82 cents) if you add an egg. At the night markets they are usually served with a lovely thick and sweet garlic, soy sauce and put into a paper bag.

After returning to Berlin I never thought it would be that difficult to find a decent Taiwanese restaurant. – Well, I couldn’t have been more wrong, therefore I asked my Mom to show me how to make some traditional dishes. Taiwanese scallion pancakes was one of the first recipes she shared with me. The best part about the recipe is that you can find the ingredients in any grocery store around the world and that most of them are staples.

INGREDIENTS:

3 cups of all-purpose flour
3 tablespoons of lard (you could also use shortening or vegetable oil)
half a bunch of scallions
1 teaspoon salt
1 cup hot water
½ cup of cold water

1. Put the flour into a bowl and add the cup of hot water. Take the back of a handle part of a wooden spoon and mix them together. (The flour gets cooked through the hot water and makes the dough really soft.)

2. Add half a cup of cold water. Mix sing the spoon until the dough has cooled down enough to touch it. Kneed  the dough until all of the flour and the water are evenly distributed.

3. Rub the dough with oil and place it in a plastic bag to rest for about 30 minutes.

4. Take a rolling pin and roll out the dough on a floured surface (to about a quarter of an inch thick). Try to roll out a rectangle.

5. Spread lard or oil all over the dough and sprinkle the salt on top of it.

6. Cut up the green onions and sprinkle them on top the dough, but leave a border of about 2 inches to the top.

7. Carefully roll up the dough up to a long snake.

8. Pull off about 8 equally big pieces of dough and close the ends up so that the scallions won’t fall out.

9. Press each scallion dough piece down with the flat of your hand and use the rolling pin to roll out an about half inch thick disc.

10. Set the stove on medium high heat. Put a little bit of oil into a pan and fry each little dough disc until they are lightly brown and crispy on each side.

11. For the “pinched” effect use the back of a ladle and a wooden spoon and carefully press the sides of each disc together so that the middle part lifts up and the layers become visible.

12. Remove from the pan and serve as they are or with a dipping sauce of your choice. (I went for Thai sweet chili sauce.)

©nowaddsugar

Please let me know how you liked this Taiwanese snack.

X, Mina

16 Responses to “RECIPE: TAIWANESE SCALLION PANCAKE 蔥油餅”

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  1. Mina, this looks amazing! I loved ordering scallion pancakes from street vendors in Korea and your version looks excellent.

    • Mina says:

      Hi Amy,
      thank you so much for your nice words and for stopping by. I discovered your blog not until recently but I really love it. Your posts are so fun to read. 🙂
      x, Mina

  2. Mila says:

    Hi! Beautiful blog! Pancakes look really delicious! I make cookies with scallions, yummy too 🙂

  3. OMG, scallion pancakes *o*!! I’ve NEVER managed to get them right! I really have to try your recipe. And I might just be able to impress my mom with it ;). I also used to love those oyster omelets, even though – as it turned out – I am in fact mildly allergic to oyster and every time I ate them I was so sick afterwards XD.
    Hope we’ll be able to one day eat our way through one of the countless nightmarkets in Taiwan together :).
    Looking forward to finding more Taiwanese recipes on your lovely blog ^^!
    Hugs,
    Shia

    • Mina says:

      Hi Shia,
      thank you so so much for visiting my blog and your lovely comment. <3
      You know how much I love your recipes and your blog, therefore I am honored to have you commenting here.
      Well, my blog does exist for some time now, however, I have not been a diligent blogger so far. >_< Hopefully, in the future I'll manage to post more frequently. I really hope that we get the chance to explore Taiwan together and eat our way through it. Hehe. xoxo, Mina

  4. Sheila Liao says:

    You are so great! I’t looks delicious.
    I live in Taiwan.

    • Mina says:

      Hi Sheila,
      thank you so much for your lovely words and thanks for finding my blog. Hopefully the recipe does justice to the amazing Taiwanese food. Whenever I am back in Taiwan I wished I had more time to be able to eat everything. 😉
      Where in Taiwan do you live?
      x, Mina

  5. Silvia says:

    Actually I was looking for cong zhua bing, which I had for breakfast everyday during my stay in Taiwan. But I also know this one and I liked it quite a lot. So I will try you recipe 😉
    Anyway, one of the things I miss the most about Taiwan is the excellent food! I love it and I am very happy about people bringing this recipes to our culture, like you 🙂 (I never found a taiwanese restaurant in germany)

    🙂

    • Mina says:

      Hi Silvia,
      vielen lieben Dank für den netten Kommentar! <3
      I am glad that you found my blog and that you are gonna give my recipe a try. ^^b
      There are a few tiny Taiwanese food places in Berlin including a Come Buy Bubble Tea shop that happens to also serve che lun bing and a few other Taiwanese treats. If you come to Berlin, drop me a line and I'll take you. 😉
      Did you go to Taiwan for vacation or study purposes, if I may ask?
      x, Mina

  6. Anthony Marceda says:

    I am in Taipei now and waiting for a friend (our last night before heading home). I was looking up recipes for the favorite foods we enjoyed at the night markets and came across yours. I am an avid cook and will try this recipe. Thank you.

    • Mina says:

      Hi Anthony,
      How do you like Taipei so far?
      I hope you will enjoy the recipe. 🙂 Thank you for stopping by my blog.
      X, Mina

  7. Wei-ju Wu says:

    Hey sis !

    I was just looking to make green onion pancake for Riley tonight and will use your recipe.

    Thanks,
    Wei-ju

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