History
Scallion pancake is a Chinese savory flatbread made with wheat dough and minced scallions. The unleavened dough is folded repeatedly into layers with oil and green onions between them, then pan-fried. It is sold as a street food and as a restaurant dish. In Taiwanese cuisine, egg pancakes are cooked with egg coated on one side, from a thinner, moister dough.
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Common allergens: Gluten
Make it at home
Ingredients
- 300g plain flour
- 200ml hot water (80C)
- 1 teaspoon salt
- 60ml sesame oil (for layering)
- 100g spring onions, sliced thin
- Vegetable oil, for frying
- Salt, to season
Method
- Mix flour and hot water with chopsticks. Knead 8 minutes until smooth; rest covered 30 minutes.
- Divide dough into 4 pieces. Roll each piece into a thin oval (about 20cm long).
- Brush with sesame oil, sprinkle salt and spring onion across the surface.
- Roll up into a long log, then coil the log into a flat spiral. Rest 10 minutes.
- Press each spiral flat with a rolling pin into a 15cm pancake.
- Heat 30ml vegetable oil in a frying pan over medium heat. Fry each pancake 3 minutes per side until golden brown and crisp.
- Cut into 6 wedges. Serve hot.
Tip from the editors. Don't roll too thin; the layers need room. The pan-fry must be done in oil, not dry; sesame oil between layers gives the flake.
Where to eat cong you bing scallion pancake
Cong you bing scallion pancake in Taipei
Featured by TableJourney as a signature dish of Taipei. See where to eat Cong you bing scallion pancake in Taipei or the Taipei signature dishes guide.
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