Crispy and Flaky Chinese Scallion Pancake (蔥油餅)

It would not be an exaggeration to say that the scallion pancake is one ... 3-4 stalks of scallions, also called green onion or spring onion ... SkiptoprimarynavigationSkiptomaincontentSkiptoprimarysidebar menuicon searchicon search...EmailInstagramPinterest ×Home»Taiwanese»CrispyandFlakyChineseScallionPancake(蔥油餅)JumptoRecipe PrintRecipe Learnhowtomakeflavorful,crispy,andflakyChinesescallionpancakewiththestreetvendorsecrettips. ItwouldnotbeanexaggerationtosaythatthescallionpancakeisoneofthemostpopularandubiquitousdishesinTaiwan. It'ssopopulartherethatwewouldeatitforbreakfast,lunch,dinnerorjustasasnack.Youcaneasilyfinditatrestaurants,streetvendorsorinthefrozenaisleofgrocerystores. MyhusbandandIespeciallymissthekindsoldatthestreetvendors,whereyouhavetheoptionofaddingthingslikewhitepepperpowder,sweetsoyglaze,spicysauce,afriedegg,orveggiesandmeats. Fortunatelyit'sveryeasytomakeitathome,youdon'tevenneedastandingmixerorafoodprocessor.  Mygrandmataughtmehowtomakeit7yearsagobeforeIcametoUSforgradschool. SinceIdidn'tknowhowtocookbackthen,shewantedmetoatleastbeabletomakesomedishesfrombackhomeforwheneverIfeelhomesick. I'msogladIlearneditbecauseeverytimeIorderitfromthelocalChineserestaurants,ittastesexactlylikehowIimaginedisappointmentwouldtastelike. Iamverypickywithmyscallionpancakes. Tome,theidealscallionpancakeshouldbeflavorful,crispy,flaky,softwithin,andyetdeliveringagoodbitewithitsmanylayers. After7yearsofexperiencewithmakingscallionpancakes,experimentingwithmanydifferentmethods,finallyIamabletomakeonethatmayevenbebetterthansomeoftheonesIgotfromstreetvendorsinTaiwan. First,let'stalkaboutthedough.  We makethedoughwithhotwater(around195°F,90°C),thiswaythedoughcanabsorbmorewatersothatwewillendupwithasofterpancakeafterit'spanfried.Stirandmixwithchopsticksuntilitbecomesclumpy. Unlikeotherbreadsthatrequirelotsofkneading,allyouneedistokneaduntilyourhandsareclean(nodoughstickingonyourhands)andthebowlisrelativelyclean. Thisshouldtakeabout2to3minutestoachieve.  Next,putthedoughinaZiplocbagorwrapitinapieceofplasticwrapandletitrestfor30minutesto2hours. Don'tworryiftheoutsideofthedoughlooksroughlikethemoon'ssurface,afterrestingitwillallbecamesmooth. Second,thingsthatgoinsidethescallionpancakes. Literally,scallionpancakesinChinesearecalled "scallionoilpancake",soit'sobviouswe'llneedsomescallionsandoil. Afterwashingthescallions,patthemdrywithpapertowelandtrimtheroot.  Next,cutthewhiteportionofthescallionstalkslengthwisebeforeliningupandthinlychopping.Beforeusingourscallionforthenextstep,letthemdryonthechoppingboard,whichusuallytakesabout30minutes. Cuttingthewhiteportionlengthwisefirstensuresthattheharderwhitepieceswon'tbelargeenoughtobreakthroughthedoughwhenwerollit,anddryingthescallionabitmakesitmoremanageableinthedough. Theoilweuseiswhatensuresthatthepancakewillhavemultiplelayers.WhenIfirstlearnedthisdishfrommygrandma,shetaughtmetosimplyapplyathinlayerofoilonthedoughonceitwasrolledout,thensprinklesaltandscallions.  However,ifyouwanttomakeaflakierandcrispierscallionpancake(i.e.abetterone),youneedtoapplytheoilasanoilpaste,whichcanbecreatedsimplybymixingtheflour,oil,lard,andsalttogether. Whilelardisn'tnecessaryifyoudon'thaveany,thesecrettomakingasuperiorscallionpancake,flavor-wise,istousesomelard. Finally,secretcookingtip Here'satrickmygrandmataughtme(shesaidshelearnedfromastreetvendor)--afterthepancakeisalmostfinished,useacombinationoftongs,spatulas,and/orspoonstogentlyscrunchthepancaketowardsthecenterabit,somewhatfluffingitup. Thisaccentuatesthemultilayeredness(yes,that'sarealword)ofthepancakeandmakestheexperienceofeatingitjustabitmoredynamic. Ofcourse,themostimportantpartistoenjoyyourpancakeassoonaspossible! Ittastesthebestimmediatelyafteritcomesoutofthepan. Afteritcools,nomatterhowyoureheatit,itwill neverbequitethesame. Asyou'reenjoyingyourscallionpancake,you'lllikelyfindthatit'sflavorfulenoughbyitself,butyoucouldoptionallyaddsomehotsauce,sweetsoysauceorwhitepepperpowder.  Anotheroptionforyourscallionpancakeistocookafriedeggontoit. Todoso,heatsomecookingoilandcrackanegginthepan. Next,covertheeggwith thepancakebeforepressingthemtogethertocombinethem. Cookyourscallionpancakewitheggtothedegreeofdonenessyoulike. Iputonsomesrirachawithwhitepepperpowderandalittlebitofsalt,foldeditinhalfandtookabite,itwasamazing! Iwouldliketohearfromyou!Ifyoumakethisrecipe,pleaseconsiderleavingastarratingandcommentinthesectionfurtherdownthepage.StayintouchbyfollowingmyInstagramandPinterest! CrispyandFlakyChineseScallionPancake(蔥油餅) Edwina 5from5votes PrintRecipe PinRecipe PrepTime30minsCookTime15minsRestingtime1hrTotalTime1hr45mins CourseBread,TaiwaneseCuisineTaiwanese Servings4scallionpancakes Ingredients  1x2x3x▢3-4stalksofscallions,alsocalledgreenonionorspringonionDough▢2cupsallpurposeflour▢½cuphotwater,around195°F,90°C▢coldwaterOilPaste(willhaveextra)▢¼cupallpurposeflour▢1½tbspslard,canbereplacedbysesameoilorcookingoil▢1½tbspscookingoil▢1teaspoonseasaltOptionalToppings▢blackpepper▢whitepepper▢toastedsesameseeds Instructions Washandthinlyslicescallions,letthemdryonthechoppingboarduntilreadytouse.ToformthedoughMixthehotwaterandflourinamixingbowl,stirringandmixingwithchopsticksuntilitbecomesclumpy.Afterthedoughcoolsslightly,kneadthedoughbyhandsuntilthemixingbowlandyourhandsrelativelyclean.Addmorecoldwaterifneeded.Continuetokneadthedoughforanother2to3minutesuntilyoucanformitintoasoftandspringyballwitharoughsurface.PutthedoughinalightlyoiledZiplocbagorwrapitwithplasticwraptorestfor30minutesto2hours.MakeoilpasteMixtheoilpasteingredientsuntilwellcombined.Theconsistencywilldependonthetypeoffatyouuseandthetemperature;itcanberunny.AssemblingAfterthedoughisdoneresting,divideitinto4equalpieces.Tucktheedgesintothebottom,applysomeoilonthesurface,coverandletitrestforanother10minutes.Workonthedoughoneatatimewhilekeepingtheotherscovered.Rollthedoughintoalongrectangularshape,witharound⅛inchthickness.Applyathinandevenlayerofoilpasteonthesurfaceandputscallionsontopofit.Adddesiredoptionaltoppings.Rollthedoughfromthebottomallthewayupwhilesqueezingouttheairinside.Usingtheresultinglogofdough,formtwospiralsfromthetwoendsofthelog,withonespiralbeingsmallerthantheother.Tuckthesmallspiralunderthebigoneandpressthebigspiraldownoverthesmallone.Repeatforthe3otherlumpsofdough.Coverresultingbunswithplasticwrapandletrestforaround30minutes(couldbestoredovernightinthefridgeforusingthenextday).Rollthespirallumpsofdoughoutonanoiledsurfaceintoa7inchpancakes.CookingHeat2tablespoonoilinaskilletovermediumheatbeforepanfryingthepancakeforoneminuteoneachside.Continueflippingandcookinguntilevenlygoldenbrown.Addmoreoilwhenneededaseachpancakeisbeingcooked.Finally,usetwospatulasortongstosqueezethepancakesfromtwosides2to3timestoaccentuatethelayersandserverightaway.Fortheoptionofaddinganegg,simplycrackaneggintheskilletandtopwithacookedscallionpancake.Gentlypressthepancaketocombinewiththeeggandcookuntiltheeggisdone.Addanytoppingsyoulike(whitepepperpowder,sweetsoyglazeorhotsauce...)andenjoy! Notes1.Ifyouwanttomakemoreandfreezethem,separateeachrolloutrawpancakewithparchmentpaper,putinafreezerstoragebagandstoreinthefreezerforuptoamonth.Followthecookingdirectionandcookdirectlywithoutthawing. 2.Lardisthekeyingredientmakingaflavorfulscallionpancake,andit'sveryeasytomakeathome,youcaneithersavetheoilfrompan-fryingporkbellyorgrindtheporkfatandsteamitfor30minutes(withcoversowaterwon'tgetin);however,ifyouarevegetarianorjustdon'twanttouselard,youcanreplaceitwithsesameoilorjustregularcookingoil. 3.Theamountofsaltgoesintotheoilpastedependsonthekindofsaltyouuse.InthisrecipeIusedHimalayanpinksalt,ifyouusethefineseasaltortablesalt,tryaddingonly ½ tspfirst. Didyoumakethisrecipe?Tag@cookinginchinglishonInstagram! KoreanSpicyBraisedTofu(두부조림)» 439 shares Share Tweet Pin Print ReaderInteractionsComments Thankyou,I'vebeenlookingforadoable[yes,that'saword:)]recipeofthis.IatethisinCingJing,Taiwan,inthecoldweatherandIstillrememberthetasteonmypalette. I'lltryitoutinthislockdownandrelivemymemoryfromBangalore,India. Canyoutellmehowit'spronouncedinChinese? Kunj Reply HiKunj, Pleasegivethisrecipeatry,it'sveryeasyandtheresultisamazing!It'spronouncedlike"tsong(1)-yo(2)-bing(3)"inChinese.🙂 Reply Hi!Fortheflour,arethe2cupsbeforesiftingoraftersifting? Andforthepaste,ifyouaregoingtouselard,whyisoilneededontopofthat? Thanks! Reply HiCarrie,youdon'tneedtosifttheflour,justadditdirectly.IusehalflardandhalfvegetableoiltomakethepastebecauseIdidn'twanttousesomuchlard,butyoucanusealllardifyouwouldlike🙂 Reply Thanksforthisrecipe,I'vebeencravingthis!!I'mgoingtotrytomakeitthisweekendandwaswonderingifitwouldbeokay/weirdtousebutterinsteadoflard? Reply HiAmy,Ihaven'ttriedusingbutterbutIthinkitwillwork.Letmeknowhowitturnoutifyouenduptryingit.I'mcurious😀 Reply Thankyou,itlooksdelicious!Doyouhaveapproximationsfortheingredientsingrams?Itriedyourshaobingrecipeanditturnedoutgreat! Reply HiPeggy,sorryIdon'tthosenumbersatthispoint,Idevelopedthisrecipewithcupsbecauseitdoesn'tneedtobeveryaccuratelikesomeofmyotherrecipes.I'mgladtheshaobingrecipeworkedoutforyou,Ibelievethisoneshouldaswellevenwithoutmeasurementsingrams. Reply Delicious!Ididn'thaveanylardonhand,butIsubstitutedbutteranditturnedoutnicely.Thanksforsharing--I'lldefinitelybebacktotrymorerecipes. Reply That'sgoodtoknow!Thanksforthetip🙂 Reply Ijustmadethis exceptIburnedthefirstbatch IliveonOahuwhereagoodgreenonionpancakeisdifficulttofind-ibelieveonly3restaurantsontheislandservesit- thiswastastyandagoodrecipeespeciallysincemycookingcouldbehitormiss-iwasabletofollowthosrecipeandallottimeforallthe“resting”somakesureyoureadthewholerecipefirst-ialsosprinkledadditionalsaltinside Reply HiPauline,that'sawesome!Thankyousomuchfortryingtherecipe,nowyoucanmakeitwheneveryouwant🙂 Reply LeaveaReplyCancelreplyYouremailaddresswillnotbepublished.Requiredfieldsaremarked* RecipeRating RecipeRating Comment*Name Email PrimarySidebar PopularRecipes MilkBunBakedCustardBun(CreamPan)-AsianBakeryStyleSnowflakeCrisp(MilkNougatBites)3IngredientEasyHomemadeBobaPearlChineseSesameFlatbread(Shaobing)-TaiwaneseTraditionalBreakfastStyleCrispyandFlakyChineseScallionPancake(蔥油餅) WeeknightDinner MushroomChickenStirFry(RiceBowl)EasyBakedSalmonwithMayoandKetchup(MoistandFlavorful!)StirfryMungBean(Glass)NoodlesWithPorkBellyandVeggies-Simple,QuickandFlavorfulOnePotMealInstantPotThreeCupChicken(SanBeiJi)CenturyEggCongeewithPork(皮蛋瘦肉粥)TomatoEggDropSoup FollowUs EmailInstagramPinterest Newsletter GetWeeklyRecipesStraighttoyourinbox! 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