When it comes to pairing dishes, few things complement Taiwanese spring onion pancakes better than a refreshing dipping sauce or a simple stir-fry. A soy sauce and vinegar mix with a hint of chili adds depth. 

Alternatively, a side of pickled vegetables offers a delightful crunch against the pancake’s chewy texture. In the realm of Taiwanese snacks, these pancakes offer a unique balance of flavor and texture that is truly comforting.

taiwanese spring onion pancake recipe

As a food enthusiast and registered dietitian, my journey in the kitchen is both a passion and discovery. I adore trying new recipes from various cultures, but Taiwanese cuisine holds a special place in my heart. 

Taiwanese spring onion pancakes, known as 蔥油餅 (cong you bing), are crispy, savory, and utterly delightful. This dish encapsulates the heart of Taiwanese street food and is a staple in many households.

Gearing up for my next kitchen experiment, I noticed it was time to shine a light on these delightful pancakes. I’ve made these pancakes countless times, refining the recipe through trials. Let me take you through the ingredients, the step-by-step process, and some tips I picked up along the way.

What Is Taiwanese Spring Onion Pancake?

Taiwanese spring onion pancakes are flaky flatbreads studded with fresh scallions. Unlike the soft, chewy texture of your average pancake, these are pan-fried to achieve a golden brown crust. The technique involves mixing flour with water, rolling out the dough, and then layering the scallions. The result? A crisp exterior with a tender, onion-infused inside.

What sets these pancakes apart is the cooking method. Instead of being merely fried, they are expertly rolled, folded, and fried again to create multiple layers. Each bite reveals an explosion of flavor, thanks to the fresh onions and the richness of sesame oil.

What Makes This Recipe Different From Other Taiwanese Spring Onion Pancakes?

A key distinction with my recipe lies in the proportions of the ingredients and the technique used. While other recipes may use plain water, my version incorporates a blend of vegetable and sesame oils for added flavor and nutrition. Additionally, I carefully adjust the salt and pepper to balance the savory notes and elevate the fresh scallions’ natural sweetness.

Furthermore, I often swap all-purpose flour for unbleached flour, which gives the pancake a slightly different texture. Every step in this method aims to enhance your experience, ensuring that every pancake has its own character yet remains true to traditional flavors.

How Does It Taste?

Picture a crisp crust that breaks to reveal layers of chewy, slightly chewy goodness on the inside. The scallions add a fresh, oniony bite that balances perfectly with the savory richness of the oil. Dipping the pancake into a sauce offers a kick of acidity, brightening the whole dish. Each bite is an explosion of comfort. They’re versatile enough to be enjoyed as a snack, appetizer, or even a complete meal.

Ingredients You’ll Need To Make This Dish

To prepare these mouth-watering pancakes, you will need the following ingredients:

  • 1 cup lukewarm water
  • 1 tablespoon vegetable oil
  • ½ cup sesame oil
  • 2 cups all-purpose flour
  • 2 tablespoons unbleached flour
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 scallions (finely chopped)
  • 2 teaspoons soy sauce

Using good quality ingredients will make a significant difference in the final flavor. Fresh scallions, in particular, are crucial for authenticity.

taiwanese spring onion pancake

Step by Step Instructions

Step 1: Prepare the Dough

In a large bowl, combine the all-purpose flour and unbleached flour with salt. Gradually add lukewarm water while mixing with a fork or your hands until it forms a rough dough. This process will take about 5 minutes. Knead it a few times on a floured surface until it’s smooth. Cover the dough with a kitchen towel and let it rest for about 30 minutes. This resting period allows the gluten to develop, ensuring a better texture.

Step 2: Roll Out the Dough

Once rested, divide the dough into four equal portions. Lightly flour your work surface and roll out one piece into a thin rectangle. It should be about 1/8 inch thick. The thinner, the better—as it will create more layers when cooked.

Step 3: Add the Filling

Brush a thin layer of vegetable oil over the rolled dough. Sprinkle a pinch of salt, black pepper, and a generous amount of finely chopped scallions evenly across the dough. Feel free to be a little generous here; the scallions are the star!

Step 4: Roll and Fold

Starting from one end, tightly roll the dough into a log shape. Then, coil the log into a round shape like a cinnamon bun. Tuck the end underneath. Flatten the coiled dough gently with your hand and then roll it out again into a round shape, about 1/4 inch thick. This step is key to achieving those delicious layers.

Step 5: Cook the Pancake

Heat a non-stick frying pan over medium heat and add a tablespoon of sesame oil. Place the rolled pancake in the pan, cooking for about 2-3 minutes on each side or until golden brown and crispy. Press gently with a spatula to ensure even cooking. Repeat this process for the remaining dough.

Step 6: Serve

Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil. Cut them into wedges and serve immediately with a soy sauce dipping mixture.

Tips & Tricks On Making Taiwanese Spring Onion Pancakes

Creating the perfect spring onion pancake requires attention to detail. Here are some tricks to keep in mind:

  • Use Fresh Scallions: The fresher, the better. They add necessary flavor and texture.
  • Don’t Skimp on Oil: A good amount of oil is essential for achieving that crispy texture. Be generous when applying it to both the dough and the pan.
  • Adjust Heat Wisely: Start on medium heat. If the pancakes cook too fast, they may burn outside while remaining raw inside. Adjust as necessary.
  • Practice the Rolling Technique: Rolling and folding correctly is the key to creating those flaky layers. The more you practice, the better you’ll get!
  • Experiment with Dipping Sauces: Get creative! Soy sauce mixed with vinegar, chili oil, or even a sprinkle of sesame seeds diversifies the experience.
taiwanese spring onion pancake copycat recipe

Nutrition Information

How Do I Store This Dish?

If you find yourself with leftovers (trust me, I rarely do!), storing these pancakes is quite simple. Place them in an airtight container in the refrigerator for up to three days. For extended freshness, you can freeze them by wrapping each pancake in plastic wrap and then placing them in a freezer-safe bag. They can last for up to a month in the freezer. When you’re ready to enjoy, pan-fry them straight from the freezer for that freshly made taste.

What Other Substitutes Can You Use in Taiwanese Spring Onion Pancake Recipe?

If you’re missing some ingredients or looking to tweak the recipe, here are five notable substitutions:

  • Green Onions for Scallions: While scallions are ideal, regular green onions will still lend a similar flavor profile to your pancakes when finely chopped.
  • Whole Wheat Flour for All-purpose Flour: This change can add a nuttier taste and increase the nutritional content. Your pancakes may be denser but still delicious.
  • Avocado Oil for Vegetable Oil: It’s a healthier fat alternative, and it maintains the necessary smoke point for frying.
  • Chopped Herbs for Scallions: Consider adding cilantro or chives for a different flavor. They will bring a unique twist to the pancakes.
  • Flaxseed Meal for Binder: If you want to enhance nutrition, adding a tablespoon of ground flaxseed can increase fiber without hindering taste.
taiwanese spring onion pancake

Taiwanese Spring Onion Pancake Recipe

Elaine Gordon
As a food enthusiast and registered dietitian, my journey in the kitchen is both a passion and discovery. I adore trying new recipes from various cultures, but Taiwanese cuisine holds a special place in my heart.
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine Chinese
Servings 4
Calories 520 kcal

Equipment

  • Large bowl
  • Spatula
  • Kitchen towel

Ingredients
  

  • 1 cup Lukewarm Water
  • 1 tablespoon Vegetable Oil
  • ½ cup Sesame Oil
  • 2 cups All-Purpose Flour
  • 2 tablespoons Unbleached Flour
  • 1 teaspoon Sea Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 4 Scallions finely chopped
  • 2 teaspoons Soy Sauce

Instructions
 

  • In a large bowl, combine the all-purpose flour and unbleached flour with salt. Gradually add lukewarm water while mixing with a fork or your hands until it forms a rough dough. This process will take about 5 minutes. Knead it a few times on a floured surface until it’s smooth. Cover the dough with a kitchen towel and let it rest for about 30 minutes. This resting period allows the gluten to develop, ensuring a better texture.
  • Once rested, divide the dough into four equal portions. Lightly flour your work surface and roll out one piece into a thin rectangle. It should be about 1/8 inch thick. The thinner, the better—as it will create more layers when cooked.
  • Brush a thin layer of vegetable oil over the rolled dough. Sprinkle a pinch of salt, black pepper, and a generous amount of finely chopped scallions evenly across the dough. Feel free to be a little generous here; the scallions are the star!
  • Starting from one end, tightly roll the dough into a log shape. Then, coil the log into a round shape like a cinnamon bun. Tuck the end underneath. Flatten the coiled dough gently with your hand and then roll it out again into a round shape, about 1/4 inch thick. This step is key to achieving those delicious layers.
  • Heat a non-stick frying pan over medium heat and add a tablespoon of sesame oil. Place the rolled pancake in the pan, cooking for about 2-3 minutes on each side or until golden brown and crispy. Press gently with a spatula to ensure even cooking. Repeat this process for the remaining dough.
  • Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil. Cut them into wedges and serve immediately with a soy sauce dipping mixture.

Notes

  • Use Fresh Scallions: The fresher, the better. They add necessary flavor and texture.
  • Don’t Skimp on Oil: A good amount of oil is essential for achieving that crispy texture. Be generous when applying it to both the dough and the pan.
  • Adjust Heat Wisely: Start on medium heat. If the pancakes cook too fast, they may burn outside while remaining raw inside. Adjust as necessary.
  • Practice the Rolling Technique: Rolling and folding correctly is the key to creating those flaky layers. The more you practice, the better you’ll get!
  • Experiment with Dipping Sauces: Get creative! Soy sauce mixed with vinegar, chili oil, or even a sprinkle of sesame seeds diversifies the experience.

Nutrition

Calories: 520kcal
Keyword taiwanese spring onion pancake recipe
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Frequently Asked Questions

Conclusion

Making Taiwanese spring onion pancakes is much more than a recipe; it’s an experience. With each step, you connect with a rich culinary tradition. Whether you’re snacking or serving guests, these pancakes can hold their own among celebrated dishes. You’ll find joy not only in the flavors but in the joy of sharing them with loved ones.

By following these instructions and tips, you can master the art of making perfect Taiwanese spring onion pancakes. Enjoy your culinary adventure, and may every bite be a reminder of the delightful richness of Taiwanese cuisine.

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About Author

Elaine Gordon

Elaine Gordon, a New Jersey-based dietitian, brings her love for fresh, vibrant ingredients to life through Flavor Sprout. Passionate about nourishing both body and soul, she crafts recipes that inspire joy in cooking and eating. Elaine believes that every meal is an opportunity to create something truly special.

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