With a crispy exterior and flavorful flaky interior, these savory delights are a staple of Taiwanese street food. So let’s uncover the secrets behind crafting this perfect Taiwanese Green Onion Pancake Recipe in your own kitchen!
The crispy layers and aromatic green onions in this Taiwanese Green Onion Pancake Recipe create a delicious mix of textures and flavors that will transport you straight to the bustling streets of Taiwan — no passport required!
What are Taiwanese Green Onion Pancakes
Taiwanese Green Onion Pancakes (Cong You Bing), also known as Spring Onion Pancakes or Chinese Scallion Pancakes, are one of the most beloved forms of popular street food in all of Asia. From sizzling food stalls and busy street vendors in Taipei to the menus of your favorite Taiwanese or Chinese restaurant, these golden, savory rounds are absolutely everywhere — and for very good reason. People line up for hours just to get their hands on these addictive savory pancakes — served as a snack, a side dish, or a grab-and-go breakfast.
There are several types of scallion pancakes across the region, with roots tracing back to Northern China, but it’s the Taiwanese scallion pancakes that have truly captured hearts worldwide with their signature flaky texture and satisfying chew. Unlike the thinner, crisper versions you might find at Chinese restaurants or served alongside dim sum, the Taiwanese green onion pancake is prized for its pull-apart flaky layers and a tender, chewy interior that strikes the perfect balance of textures.
What makes this scallion pancake recipe so special is that you don’t need to travel to an Asian grocery store or Asian market to experience them. These easy scallion pancakes come together with nothing more than basic pantry ingredients you likely already have at home.
Why You’ll Love This Taiwanese Green Onion Pancake Recipe
Five ingredients, big flavor — Flour, water, oil, salt, and fresh green onions. That’s it. No fancy equipment, no hard-to-find Taiwanese products — just basic pantry ingredients you almost certainly already have sitting in your kitchen right now.
Irresistible texture — These savory pancakes have a pull-apart, layered interior and a golden, crispy exterior that makes them dangerously addictive.
Great as a snack, side, or full-on meal — Green onion pancakes work beautifully with a bowl of congee, served alongside a stir-fry, or eaten straight out of the pan with a punchy dipping sauce.
Totally customizable — Keep them classic, or experiment with sesame seeds, a pinch of five-spice powder, white pepper, or even a little chili oil for heat. Make it yours.
Cheaper and better than takeout — Why order from a Taiwanese restaurant when you can easily make homemade scallion pancakes at home, with the best results every time?
Taiwanese Green Onion Pancake Recipe at a Glance
Ingredients for This Taiwanese Green Onion Pancake Recipe
For the Dough
All-purpose flour — All-purpose flour gives the dough just the right balance of structure and tenderness for those signature flaky layers.
Vegetable oil — Brushed into the dough to create separation between the layers. Vegetable oil has a neutral flavor that lets the green onions shine, though a light olive oil can work in a pinch.
Hot water — This is the secret to a soft, pliable dough. Using hot water (just off the boil) partially cooks the flour proteins, which limits gluten development and prevents the dough from becoming bread-like. The result is a tender, chewy texture that’s easy to roll and shape.
Salt — A pinch of salt brings the dough to life and enhances every other flavor in the pancake.
For the Filling
Vegetable oil — Combined with flour to create a spreadable paste that gets layered into the dough to create those flaky layers.
All-purpose flour — Mixed with oil to form the paste that locks in layers and gives these savory pancakes their distinct texture.
Green onions — Bring a mild, aromatic bite to every layer. Use as many as you can — more is always more here.
Sesame oil — Drizzled into the filling, it adds a toasty aroma that’s instantly recognizable and utterly crave-worthy.
Fresh garlic — Adds a subtle savory depth that takes these pancakes from good to great.
Salt — Season the filling evenly so every bite is perfectly balanced.
Pepper — Adds a gentle warmth, beautifully complementing the fresh scallions and garlic.
For the Dipping Sauce
Soy sauce — This is the salty backbone of the dipping sauce. It brings that umami depth that pairs perfectly with these delicious pancakes.
Shaoxing wine — Adds a subtle sweetness and complexity you can’t replicate with substitutes.
Sugar — Balances the saltiness of the soy sauce and brings everything together.
Sesame oil — Gives the dipping sauce an irresistible flavor that perfectly complements the oancake filling.
Sesame seeds — Toasted sesame seeds add both flavor and crunch and make the dipping sauce look as good as it tastes.
Equipment You’ll Need
Wooden spoon (fork, chopsticks)
Non-stick frying pan or a cast iron pan
Spoon (pastry brush)
Small bowl
Paper towels
Plastic wrap
How to Make This Taiwanese Green Onion Pancake Recipe
(To make this recipe as easy as possible, I’ve included step-by-step photos. For the exact measurements and full printable recipe, see the recipe card at the end of this post.)
Step 1 – Prepare the Dough
Start by placing the all-purpose flour in a large mixing bowl. Gradually add boiling water to the flour while stirring continuously with chopsticks or a wooden spoon. Mix until a shaggy dough forms.
Step 2 – Knead the Dough
Once the dough has cooled enough to handle, knead it on a floured surface for about 3-4 minutes until it becomes a rough-looking dough. Cover with plastic wrap or a damp cloth and let it rest for at least 30 minutes. I always prefer to let the dough rest overnight, as it’s much easier to roll out. Then knead a few times until the dough is smooth.
Step 3 – Prepare the Filling
Chop the green onions and heat the oil in a small pan. In a separate bowl, mix all the filling ingredients, except for the oil – green onions, garlic, sesame oil, salt, and pepper. Then pour the hot oil over the green onion and flour filling, and mix well.
Step 4 – Divide and Roll
After the dough has rested, roll it into a log and divide it into 6 equal balls. Using a rolling pin, roll out each ball into a thin disc.
Step 5 – Add the Filling
Brush or spoon 1–2 tablespoons of the green onion mixture generously across the surface of each dough disc. Carefully roll each disc into a log, not too snug, pinching the ends closed to keep the filling tucked safely inside.
Step 6 – Create the Layers
Roll the dough log into a spiral, tucking the tail snugly underneath to secure it. Gently press down on the coil with the palm of your hand to flatten it slightly, then set it aside to rest while you shape the remaining pancakes — keeping the finished ones covered so they don’t dry out.
Once all your pancakes have been shaped and rested, go back to the first one and use a rolling pin to carefully roll it out. A few cracks here and there are completely normal — if a little filling peeks through, don’t stress! It won’t affect the final result one bit.
Step 7 – Fry the Pancakes
Heat a thin layer of oil in a nonstick pan over medium-high heat. Once the oil is hot, carefully place one pancake in the pan. Cover with a lid and let cook for 2–3 minutes, shaking the pan from time to time so it doesn’t burn. Once golden, turn the pancake over and press gently with a spatula to flatten it even more. Cook for another 2-3 minutes until golden brown and crispy. Adjust the heat as needed to prevent the outside from browning too quickly before the layers become fully crisp. While the pancake is still in the pan, use two spatulas to push the edges inward, gently scrunching the pancake together. This loosens the interior layers, giving the pancake a flakier texture.
Step 8 – Drain and Serve
Place the cooked pancakes on a wire rack to drain the excess oil. Serve hot with the dipping sauce. Enjoy!
How to Store Taiwanese Green Onion Pancakes
Storing Uncooked Scallion Pancakes
After rolling and shaping the pancakes, place each one on a piece of parchment paper cut slightly larger than the pancake. Stack the pancakes with a sheet of parchment paper between each layer to prevent sticking.
Transfer the stack to a zip-top freezer bag, pressing out as much air as possible before sealing. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
When ready to cook, refrigerate thawed pancakes overnight if frozen, then fry as directed.
Storing Cooked Scallion Pancakes
Scallion pancakes are best enjoyed hot and freshly cooked, while the layers are still crisp and flaky. If you have leftovers, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. If freezing, place a sheet of parchment paper between each pancake to prevent sticking.
To reheat, warm the pancakes briefly in the microwave, or for the best texture, heat a tablespoon of oil in a skillet over medium-high heat and cook for 1–2 minutes per side until heated through and crisp again. Frozen pancakes can be thawed overnight in the refrigerator before reheating, or reheated directly from frozen, adding a few extra minutes to the cooking time.
FAQs
Why is my dough tough and hard to roll?
The most common culprit is not letting the dough rest long enough. Resting allows the gluten to relax, making the dough much easier to roll out thin without it springing back. Make sure you are giving the dough its full resting time, both after the initial knead and after shaping the coils. Skipping or rushing either resting period will result in tough, difficult-to-roll dough. I usually let it rest overnight for the best results.
Why are my green onion pancakes not flaky?
Flakiness comes from the layering process. Make sure that your filling has enough oil in it to create separation between the layers of dough, that you are rolling the disc thin enough before adding the filling, and that you are not rolling the log so tightly that the layers compress and merge together. The snail-shell coiling step is also key — this is what builds the layers that turn flaky when cooked.
What oil is best for frying green onion pancakes?
A neutral oil with a high smoke point works best — vegetable oil, canola oil, or avocado oil are all great choices.
What do you serve with green onion pancakes?
The classic pairing is a soy-based dipping sauce. The pancakes are also wonderful served alongside a bowl of soup or noodles, and in Taiwan, it is very common to add a fried egg on top for a more substantial meal.
Can I add other ingredients to the filling?
Absolutely. White pepper is a classic addition for a subtle warmth. Some cooks add a pinch of five-spice, a sprinkle of chili flakes, a drizzle of chili oil, or grated ginger between the layers for heat. Just make sure any additions are finely chopped so they don’t tear the dough when rolling.
These Taiwanese Green Onion Pancakes are crispy and packed with the savory, aromatic flavor of fresh scallions. Serve them as a snack straight from the pan, a side dish alongside a bowl of soup or noodles, or slice them up as an appetizer with a soy dipping sauce. Once you get the technique down, you will find yourself making these on repeat.
If these green onion pancakes made it onto your table, I would love to hear how they turned out in the comments below. Did you add sesame seeds, a little chili oil, or try stuffing them with extra filling? Maybe you paired them with a dipping sauce of your own — I want to hear about it! A quick review is always appreciated, too; it helps other readers find the recipe and truly means the world to me. Thanks so much for cooking along with me!
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Taiwanese Green Onion Pancake Recipe (Crispy & Flaky)
Ingredients
DOUGH
- 4 cups all-purpose flour
- 1 ¼ tsp salt
- 1⅔ cups hot water
- 2 TBSP oil
FILLING
- ¾ cup vegetable oil
- 3½ TBSP all purpose flour
- 2 cups green onions (chopped)
- ¼ tsp pepper
- ¼ tsp salt
- 1 tsp sesame oil
- ½ tsp garlic (pressed)
DIPPING SAUCE
- 1 TBSP soy sauce
- 1 TBSP ShiaoXing wine
- 1 tsp sugar
- ½ tsp sesame oil
- 1 tsp sesame seeds
Instructions
MAKE THE DOUGH
- In a large mixing bowl, combine the flour and salt. Then, slowly add the boiling water and oil while constantly stirring with a fork, wooden spoon, or chopsticks until a shaggy dough forms.
- Once the dough has cooled enough to handle, knead it on a floured surface for about 5-7 minutes and roll it into a ball. Brush the dough with oil, then cover it with a cloth or plastic wrap, and let it rest for at least 30 minutes. Then, knead it again a few more times until it becomes smooth and elastic. Cover and set aside.
MAKE THE FILLING
- Thinly slice the green onions — cut the white part in half lengthwise first, as it is quite tough and could poke through the dough when rolling. In a bowl, mix all the filling ingredients except for the oil. Heat the oil, then carefully pour it over the green onion and flour mixture. Mix well. This blooms the aromatics of the green onion and garlic, making the filling deeply savory and fragrant.
MAKE THE GREEN ONION PANCAKES
- After the dough has rested, lightly oil your work surface to prevent sticking. Shape the dough into an even log, then divide it into 6 equal pieces. Using a rolling pin, roll each piece out into a thin disc. The thinner the dough, the crispier and more flavorful the pancake will be — and the more layers and flakiness you will achieve.
- "Spread 2 to 3 tablespoons of filling evenly over each disc, leaving a small border around the edges. Starting from the edge closest to you, roll each disc away from you into a log — not too tightly, or the dough may crack when you roll it out in the next step."
- Pinch both ends of each log to seal in the filling. Holding the log by its ends, gently tap it against the work surface once or twice to loosen and slightly stretch the dough. Then coil each log from one end to the other into a snail shape. Gently press each coil down with your palm to flatten slightly. Cover with plastic wrap and repeat with the remaining dough pieces. Once all the coils are shaped, let them rest for 20 minutes.
- After resting, gently roll out each coil with a rolling pin into a pancake. You can adjust the thickness to your preference, but aim for somewhere between ⅓ to ½ inch. Keep in mind that the thicker the pancake, the more difficult it is to cook through evenly — you risk a raw, undercooked center.
MAKE THE DIPPING SAUCE
- Combine all the ingredients of the dipping sauce: soy sauce, Shaoxing wine, sugar, sesame oil, and sesame seeds.
FRY THE GREEN ONION PANCAKES
- Pour enough oil into a non-stick pan to cover the bottom and heat over medium-high. The more oil you use, the crunchier the pancakes will be — though as little as 1 to 2 tablespoons will work if you prefer a lighter result.
- Once the oil is hot, carefully place the pancake into the pan and use a spatula to gently shift it to prevent sticking. Cover with a lid and cook for 1 minute — this helps the inside cook through. Flip the pancake, press it down lightly with the spatula, cover again, and cook for another minute. Remove the lid, flip once more, and continue cooking for 3 to 5 minutes, depending on thickness, turning the pancake 3 to 4 times to ensure even cooking on both sides. Cook until golden brown and crispy on the outside.
- While the pancake is still in the pan, use two spatulas to push the edges inward, gently scrunching the pancake together. This loosens the interior layers, giving the pancake a flakier, more airy texture.
- Transfer the cooked pancakes to a wire rack to drain. Serve immediately with the dipping sauce and a sprinkle of toasted sesame seeds. Enjoy
Notes
- The finer you chop your green onions, the easier it will be to roll the pancakes without tearing the dough. Larger pieces can create bumps that puncture the thin dough as you roll it out.
- To add an extra layer of flavor to the filling, try mixing in 1 teaspoon of ground Sichuan peppercorns for a subtle numbing heat, or 1 teaspoon of five-spice for a warm, aromatic depth.
- The hot water in this recipe is essential. It limits gluten development in the dough, keeping the pancakes soft and tender rather than chewy and bread-like.
- For the best possible results, make the dough the night before and let it rest in the refrigerator overnight. The longer the dough has to relax, the softer and more pliable it becomes — and the better your pancakes will be.
- These pancakes are perfect for batch cooking. I always make a double batch and refrigerate or freeze the extras, so I have a quick and satisfying snack or meal ready to go whenever I need it.
- This dough is more versatile than you might think! If you have a sweet tooth, skip the savory filling and replace it with something sweet instead — Nutella, sugar and cinnamon, or even a little honey and sesame make for a wonderful treat.
- Want to enjoy these pancakes the way they are served on the bustling streets of Taipei? Scramble 1 to 2 eggs and pour them into a non-stick pan. Once the bottom of the egg begins to set, lay a few fresh basil leaves, a slice of thin ham, and a slice of cheese on top. Place the cooked pancake directly on top of the egg, and once the egg is fully cooked, flip everything over together. Drizzle with Doubanjiang sauce, ketchup, or a savory soy dipping sauce, fold it up, and serve immediately. It is messy, delicious, and completely worth it.
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