Taiwanese Night Market Scallion Pancakes
Extra-crispy, flaky Taiwanese scallion pancakes (cong you bing) with a chewy layered interior—pan-fried until blistered and golden, just like the ones folded into paper sleeves at night markets.
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In Taiwan’s night markets, the scallion pancake stall is easy to spot: the hiss of oil, the perfume of toasted flour, and stacks of dough resting under cloth while scallions get chopped at lightning speed. The cook rolls, coils, flattens, and fries each pancake to order, brushing off crumbs with a practiced flick before slicing it into wedges. This version follows the same street-stall method—hot-water dough for tenderness, an oil-flour paste for flaky layers, and a final shallow-fry for that signature crunch.
Total Time
1 hr 15 min
Prep Time
25 min
Cook Time
20 min
Servings
4
Ingredients
Dough
- •300 g (2 1/2 cups) all-purpose flour, plus more for dusting
- •1 tsp kosher salt
- •180 ml (3/4 cup) boiling water
- •60 ml (1/4 cup) room-temperature water (as needed)
Scallion filling & layering paste
- •3 tbsp neutral oil (canola, soybean, or peanut), plus more for frying
- •2 tbsp all-purpose flour
- •1 tsp toasted sesame oil (optional but classic)
- •2 cups thinly sliced scallions (about 6–8 scallions), very dry
- •1 tsp kosher salt, or to taste
- •1/2 tsp ground white pepper (or black pepper)
Optional street-style dipping sauce
- •2 tbsp soy sauce
- •1 tbsp rice vinegar or black vinegar
- •1 tsp sugar
- •1–2 tsp chili crisp or chili oil
- •1 small clove garlic, finely grated (optional)
Instructions
- 1
Make the hot-water dough: In a bowl, whisk flour and 1 tsp salt. Pour in the boiling water and stir with chopsticks or a fork until shaggy. Drizzle in room-temperature water a little at a time just until the dough comes together (it should feel soft, not wet).
- 2
Knead and rest: Turn out and knead 5–7 minutes until smooth. Cover and rest 30 minutes (this relaxes the gluten for easier rolling).
- 3
Mix the layering paste: In a small bowl, combine 3 tbsp neutral oil, 2 tbsp flour, and sesame oil (if using) into a spreadable paste.
- 4
Prep scallions: Slice scallions thinly and pat very dry. Excess moisture can steam the layers and reduce crispness.
- 5
Divide: Cut dough into 4 equal pieces. Keep covered while working.
- 6
Roll and fill: On a lightly floured surface, roll one piece into a thin rectangle (about 25 x 15 cm / 10 x 6 in). Spread a thin, even layer of paste over the surface. Sprinkle with a quarter of the scallions, then season with a pinch of salt and pepper.
- 7
Coil for flaky layers: Starting from the long edge, roll up tightly into a log. Then coil the log into a snail shape. Tuck the end underneath. Cover and repeat with remaining dough.
- 8
Rest again: Let the coils rest 10 minutes, covered, so they flatten without springing back.
- 9
Flatten: Gently roll each coil into a round about 18–20 cm (7–8 in) wide. Don’t press too hard—keep the layers intact.
- 10
Pan-fry: Heat a skillet over medium to medium-high heat. Add enough oil to generously coat the bottom (about 2–3 tbsp). Fry one pancake 2–3 minutes per side until deeply golden with blistered spots. If it browns too fast, lower heat so the inside cooks through.
- 11
Crisp the edges: For extra street-stall crunch, drizzle a little more oil around the edges and fry 30–60 seconds more per side.
- 12
Drain and slice: Transfer to a rack or paper towel. Slice into wedges (or cut into strips like some night market stalls). Repeat with remaining pancakes, adding oil as needed.
- 13
Optional sauce: Stir together soy sauce, vinegar, sugar, chili crisp, and garlic. Serve alongside, or brush lightly over hot wedges.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.