Taiwanese Green Onion Pancake

If you’ve never had a Taiwanese green onion pancake (also called cong you bing), get ready for your newest obsession.

Imagine biting into a golden brown, ultra-flaky, crispy pancake packed with the savory aroma of green onions—it’s street food perfection.

These flaky scallion pancakes are one of the most beloved Taiwanese foods, often found sizzling away at food stalls, Taiwanese street vendors, and even Chinese restaurants worldwide.

Why This Taiwanese Green Onion Pancake Recipe is a Must-Try

Personally, I love making these for lazy weekend breakfasts, late-night snacks, or when I need an impressive yet easy side dish for an Asian-inspired main meal.

They’re perfect for anyone who loves Taiwanese food, appreciates the art of crispiness, or simply enjoys the magic of carbs fried in hot oil. Whether you’re dunking them in a soy sauce-based dipping sauce or topping them with a fried egg and chili crisp, they’re guaranteed to be a crowd-pleaser.

The History of Taiwanese Green Onion Pancakes

Although scallion pancakes originated in Northern China, Taiwan has truly made them its own. Over the years, these spring onion pancakes have evolved into a popular street food, beloved for their flaky texture and crispy edges.

Unlike some Chinese versions, which use a hot water dough for a softer bite, the Taiwanese scallion pancakes rely on cold water dough, resulting in that signature chewiness with ultra-crispy edges.

One fun fact? Some people believe that Taiwanese green onion pancakes are the ancestors of Indian paratha due to historical trade routes!

But whatever their origins, today, you’ll find them served at street vendors, late-night food stalls, and even going viral on TikTok—make them once, and you’ll see why.

Ingredients for Taiwanese Green Onion Pancakes

For the Pancakes:

• 2 cups all-purpose flour
• ¾ cup boiling water
• ¼ cup cold water
• 1 teaspoon pinch of kosher salt
• 3 tablespoons vegetable oil (plus extra for cooking)
• 1 cup green onions, finely chopped
• ½ teaspoon white pepper
• ½ teaspoon sesame seeds (optional)

For the Dipping Sauce:

• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• ½ teaspoon chili crisp (optional, but highly recommended)
• ½ teaspoon sugar
• 1 small bowl of thinly sliced green onions for garnish

Ingredient Breakdown

• All-purpose flour: The base of the dough. It creates structure but still allows for that signature chew.
• Boiling water & cold water: Combining both helps balance chewiness and elasticity—this is key for the perfect flaky texture!
• Green onions: The star of the show! The fresher, the better. You can find them in Asian markets or even Trader Joe’s.
• Vegetable oil: Used in the dough and for frying, it helps create those flaky layers and golden brown crispness.
• Sesame seeds & white pepper: Subtle but essential—they enhance the flavor and add a little warmth.
• Soy sauce-based dipping sauce: The perfect balance of salty, savory, and slightly tangy flavors to complement the pancakes.

How to Make Taiwanese Green Onion Pancakes

This recipe uses the twist roll method, which helps create pasta-like strands inside the dough, leading to ultra-flaky layers.

Step 1: Mix the Dough

1. In a large mixing bowl, place flour and pinch of kosher salt.
2. Slowly pour in boiling water, stirring with a wooden spoon until the dough starts forming small pasta-like strands.
3. Add cold water and knead until it forms a smooth ball.
4. Cover with plastic wrap and let the dough rest for 30 minutes.

Pro Tip: Letting the dough rest relaxes the gluten, making it easier to roll out.

Step 2: Shape the Pancakes

1. Transfer the dough onto a floured work surface. Divide into small pieces (about the size of a golf ball).
2. Roll each piece into a thin rectangle using a rolling pin.
3. Brush a very thin layer of sesame oil over the top of the dough, then sprinkle with green onions, white pepper, and sesame seeds.

Step 3: Create the Layers

1. Roll the dough into a jelly roll (like you would for cinnamon rolls).
2. Twist the roll into a snail shape and tuck the end underneath.
3. Flatten the snail shape with your palm and gently roll it into a flattened pancake (about the thickness of a coin).

Pro Tip: The tighter the roll, the flakier the pancake!

Step 4: Cook the Pancakes

1. Heat a large pan (or carbon steel/cast-iron pan) over medium-high heat.
2. Add a little bit of oil and swirl to coat.
3. Place the pancake in the hot oil and cook for 2-3 minutes on the first side, until golden brown.
4. Flip and cook the other side for another 2-3 minutes, pressing down slightly for even crisping.

Pro Tip: For even flakier layers, lightly tear small holes in the top of the pancake with chopsticks before cooking—this lets steam escape!

Serving and Storing Tips

• Serve immediately with the small bowl of dipping sauce.
• Leftovers? Store in a heat-safe bowl and reheat in a non-stick pan over medium heat to maintain crispiness.
• Freeze raw pancakes between sheets of parchment paper and cook from frozen!

Frequently Asked Questions

1. What’s the difference between Taiwanese and traditional Chinese scallion pancakes?

Taiwanese ones tend to be flakier and crispier due to their cold water dough, whereas traditional scallion pancakes from Northern China are often softer.

2. Can I use olive oil instead of sesame oil?

Not recommended! Sesame oil adds that nutty, aromatic depth. Stick with it for authenticity.

3. Why does my pancake feel dense?

You probably didn’t let the dough rest long enough or rolled it too thick. Aim for the thickness of a coin for best results.

Taiwanese Green Onion Pancakes Recipe

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