Taiwanese Green Onion Pancake Recipe (Crispy & Flaky)
With a crispy exterior and flavorful flaky interior, these savory delights are a staple street food in Taiwan. So let's uncover the secrets behind crafting this perfect Taiwanese Green Onion Pancake Recipe in your own kitchen!
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.