Tuesday 20 June 2017

Street Food | Taiwanese Scallion Pancakes

The next instalment of street food comes in the form of Taiwanese scallion (spring onion) pancakes.

These are a great go to street snack food. Often I've found myself with a hunger craving and these scallion pancakes have satisfied those urges. They are just the right amount to keep hunger at bay without becoming overwhelming, tasty enough to hit the flavour scale and fast enough (once the dough's made) to compete with any food for a fast savoury snack.

Taiwanese scallion pancakes are made from an oil dough, spring onions and sesame seeds and a fried egg. There's also a generous helping of sauces. Brushed with chilli sauce (sweet chilli sauce also works well), and a mysterious brown coloured sauce, before a dusting of pepper and chilli. Anyway, they're delicious, full of flavour, flaky exterior yet pleasantly doughy inside.

These are relatively easy to make. Follow the pictures in the slideshow for the way to fold and roll them. These can be made and stored in the fridge for future use saving time when it comes to cooking. These also work as a great side dish as well, just add a few dips and your good to go.


Ingredients:                                                                                                             (Makes 4 pancakes)

250g all purpose flour
1/2 tsp salt
150ml warm water
2 tbsp sunflower/ cooking oil
4 spring onions, chopped
25g sesame seeds
20ml sunflower/ cooking oil
4 eggs
4 tbsp chilli sauce/ sweet chilli sauce

  • Sift the flour and salt into a large mixing bowl. Mix in the water gradually whilst constantly stirring.
  • Once the dough comes together, knead for a minute, add a little more flour if too sticky. Cover and leave to rest for 20-30 minutes. 
  • In a frying pan lightly toast off the sesame seeds over a low heat. Add the chopped spring onions followed by the 20ml of sunflower/ cooking oil. Gently cook over a low heat til the spring onion wilts down. Remove from the pan and leave to cool.
  • In the mixing bowl add the 2 tbsp of oil to the rested dough. Knead the oil into the dough. You may think at first it's not going to work, persevere it will. Cover and leave to rest once again for 20-30 minutes. 
  •  Divide the dough into 4. Roll each portion out into a disc. Equally, smooth over the spring onion mix onto the discs. 
  • Roll each disc like a swiss roll, so that the spring onion mix is fully sealed inside.
  • Pinwheel each dough and gently flatten or roll until slightly thinner than a centimetre. 
  • Heat a pan on a medium heat. Add the pancakes to the pan without any oil. Cook on one side will golden before flipping. Repeat once again. 
  • Using 2 lifters/ spatulas you're looking to squash the pancake sideways all the way round to push the pancake up and split it a little before removing from the pan. 
  • Beat an egg a little and add to the pan. Place the pancake onto and cook. 
  • Remove from the pan and smother the egg side with either chilli sauce or sweet chilli sauce.

My version of the Taiwanese scallion pancake from the recipe.



  1. Hello, Thats a nice one. I liked the idea of putting a slide show,

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