Scallion pancake, 蔥油餅(Cōng Yóu Bǐng), tastes more like India's paratha than American pancakes. These 4-ingredient pancakes are soft, flaky with layers stuffed with scallions. Super delicious with a side of simple garlic and chili soy sauce. It's so popular that people in Taiwan not only eat it as a snack, an egg is often added and eaten as breakfast or a meal.
Prep Time10 minutesmins
Cook Time5 minutesmins
Resting4 hourshrs
Total Time15 minutesmins
Course: Side Dish, Snack
Cuisine: Asian, Taiwanese, Vegetarian
Keyword: Scallion Pancake
Servings: 4
Author: Choochoo-ca-Chew
Ingredients
Dough
2CAll Purpose Flour
1/4tSalt
1/4CCold Water
1/2CBoiling Hot Water
Filling
2CChopped Scallion
1/2tSalt
1/4COil
Instructions
Mix the dry ingredients for the dough in a bowl, hot and cold water together to create warm water. Drizzle the water into the mixing bowl while mixing it together with a fork.
When the water is gone, knead the dough together until smooth. Cover with a wet towel and let rest for 30 minutes.
Separate the green and white of the scallions, chop up the green parts, quarter the stem of the white part, so it's skinnier then chop them up like the green part. This is so the white part doesn't poke out and break the pancake since it's harder.
Mix the chopped scallions, salt, and oil.
Evenly divide the rested dough into 4 parts, roll it out into a rectangle, as thin as you can, about 2mm thick. The size doesn't really matter, this is just to create layers.
Spread 1/4C of scallion mix over the dough, roll it into a log, then roll it into a snail-shaped cake. Repeat.Make sure you mix the scallion well everytime you scoop some so there's enough oil to coat the surface of the dough.
Store in a tupperware, or cover with plastic wrap and let it rest for at least 4 hours, or in the fridge overnight.
Flatten the dough, and roll it out into about 10" in diameter. Stack up with plastic wrap/parchment paper and freeze until ready to use or follow the cooking instruction below.
Fry on medium heat with 1TBsp of oil, until cooked and golden, about 3 minutes each side.
Notes
Use this recipe for Dan Bing!!! (Super tasty breakfast)