Cherry & Dennis Helper Habitat
Taiwanese Scallion Pancake
台式蔥油餅
Recipe overview
Taiwanese scallion pancakes use hot-water dough, layered scallion-oil rolls and a second rest before pan-frying.
01
Ingredients
Main ingredients
- 400 g Plain flour
- 180 ml Boiling water
- 60 ml Room-temperature water
- 120 g Spring onion
Scallion filling
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 2 tbsp Neutral oil
Pan-frying oil
- 4 tbsp Neutral oil
02
Tools
- Large mixing bowl and chopsticks
- Measuring jug, spoons and kitchen scale
- Chopping board and chef's knife
- Rolling pin and dough scraper
- Lidded frying pan, spatula and draining rack
03
Steps
Step 1
1. Mix flour with 180 ml boiling water using chopsticks until shaggy
Mix flour with 180 ml boiling water using chopsticks until shaggy.
Step 2
2. Add 60 ml room-temperature water and knead 5 minutes until smooth
Add 60 ml room-temperature water and knead 5 minutes until smooth.
Step 3
3. Cover dough and rest 20 minutes at room temperature
Cover dough and rest 20 minutes at room temperature.
Step 4
4. Mix chopped spring onion with salt and white pepper
Mix chopped spring onion with salt and white pepper.
Step 5
5. Divide dough into four equal balls and roll each into a 20 cm oval
Divide dough into four equal balls and roll each into a 20 cm oval.
Step 6
Brush the four ovals evenly with the listed 2 tbsp oil, then scatter the scallion mixture.
Brush the four ovals evenly with the listed 2 tbsp oil, then scatter the scallion mixture.
Step 7
7. Roll each oval tightly into a long rope, trapping the scallion layers inside
Roll each oval tightly into a long rope, trapping the scallion layers inside.
Step 8
8. Coil each rope like a snail, tuck the end underneath and rest 10 minutes
Coil each rope like a snail, tuck the end underneath and rest 10 minutes.
Step 9
9. Press each coil gently into a 16 cm disc without tearing layers
Press each coil gently into a 16 cm disc without tearing layers.
Step 10
Heat 1 tbsp of the remaining oil before each pancake, using 4 tbsp in total.
Heat 1 tbsp of the remaining oil before each pancake, using 4 tbsp in total.
Step 11
11. Pan-fry 3 minutes per side, pressing lightly until brown spots and crisp layers form
Pan-fry 3 minutes per side, pressing lightly until brown spots and crisp layers form.
Step 12
12. Stand pancakes on edge 30 seconds to drain oil, then cut and serve hot
Stand pancakes on edge 30 seconds to drain oil, then cut and serve hot.
Common mistakes
- Pouring all boiling water at once creates hard flour lumps; stir with chopsticks as it goes in.
- Shortening either rest makes the dough spring back and tear.
- Compressing the rope or coil removes the flaky layers.
- An overheated pan burns the outside before the centre cooks.
Tips
Mix hot dough with chopsticks first and press coils gently to protect layers.
