Taiwan Spring Onion/Scallion Pancake (蔥油餅)


  • 1 bunch of spring onions
  • 250g organic plain white flour
  • 1 pinch salt
  • 75ml boiling water
  • 75ml (lukewarm) water


  1. Prepare a clean work surface for later kneading
  2. Measure 250g flour into a large bowl
  3. Slowly pour 75ml boiling water into flour while stirring
  4. Add the pinch of salt
  5. Slowly add the 75ml water, again, while stirring
  6. Lightly flour the work surface
  7. Knead the dough until it is soft (5-10mins)
  8. Wrap in cling-film and set-aside for 30 mins
  9. Meanwhile, wash and then dry the spring onions
  10. Chop the spring onions quite finely
  11. After the 30mins have elapsed divide the dough into 4 equal parts For each of the four parts:
    1. Flour the work surface again and the rolling-pin
    2. Roll it out to about 1mm thick
    3. Brush with olive oil
    4. Freshly grind some black pepper over the oil
    5. Spread a thin layer of the spring onions over the surface Dough with Spring Onions
    6. Roll it up into a sausage shape
      Dough 'Sasuage'
    7. Then roll the sausage shape into a spiral
      Coiled Dough Bundle
    8. Leave to rest for another 30 mins
  12. Once made and rested, roll them out into a pancake shape
  13. Optionally you can press in some sesame seeds at this point
  14. Heat up a frying pan and 1tsp of oil
  15. Cook each pancake on a medium-high heat until golden brown and slightly crispy both sides
  16. Cut into 4-6 slices and enjoy with soy sauce and/or chilli sauce