Friday, February 3, 2012

Taiwanese Scallion Pancakes 蔥油餅

Scallion pancakes are one of the best kept secrets of the Taiwanese. They're like the roti of the East Asians. I remember having them for the first time in Taiwan for breakfast, and I eventually had scallion pancakes for breakfast for the entire week-long trip.

I don't know why scallion pancakes are not commonly found in Singapore, because I think they are great with the national favorite - curry, although the Taiwanese probably cringe when they hear that I eat scallion pancakes with curry. Either way, scallion pancakes are delicious. Do check out my Korean scallion pancakes too!

  • 1 cup flour
  • 3/8 cup boiling water
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 2 bunches scallions
  • 1 tablespoon cooking oil + more for frying

  • Mix the flour, sugar and salt with the boiling water using a spatula.
  • Let cool, then knead it into a ball. 
  • Drizzle the dough ball with 1 tablespoon of cooking oil, cover and let it rest for 30 minutes.
  • Meanwhile, finely chop the scallions.

  • After 30 minutes, separate the dough into 4 different portions.
  • Roll out one portion into a rectangle, and brush some oil on the surface of the dough.
  • Sprinkle 1/4 of the chopped scallions on the dough.

  • Starting from the bottom of the dough, roll the dough upwards, forming a long roll.
  • Roll the long roll into a small circle that resembles a snail.

  • Using a rolling pin, roll out the 'snail' into a pancake.
  • Add oil in a hot pan, and fry the pancake until one side is golden brown. 
  • Flip the pancake over, and fry the other side until it is golden brown too.
  • Remove the pancake from heat, and slice it into 6 or 8 pieces.
  • Serve.

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