Originating in China, Taiwanese scallion pancakes (green onion pies) have become a true staple of Taiwanese cuisine. After being re-invented and refined for over three decades, flaky scallion pancakes were “rediscovered” by Chinese tourists in Taiwanese night markets in the early 2000s. Known for its flavorful, crispy yet soft interior, scallion pancakes are Taiwan’s prized delicacy.
This signature street food can be found on practically every corner of Taiwan and in abundance at street markets. Additionally, they are an excellent go-to meal as they are not only quite cheap but can be bought at any hour of the day from breakfast to late night. While delicious alone, scallion pancakes are most famously served uncut in a paper bag with fried egg or other optional toppings such as basil, ham, bacon, cabbage or cheese as well as additional species.
In this article, you will find all you need to know about Taiwanese Scallion Pancakes (green onion pies), 3 topics:
– Common Ingredients Used in a Scallion Pancake
– How Taiwanese Scallion Pancakes are Made
– Must-Eat: Yin Xuan Zhuang’s Packaged Taiwanese Scallion Pancakes
Common Ingredients Used in a Scallion Pancake
Scallion pancakes gained huge popularity even outside of Taiwan. Thanks to their extremely easy formula. The ingredient list is quite short and total cooking time ranges from 10-15 minutes. This makes scallion pancakes an incredibly accessible snack that does not compromise on its delicious flavour.
The common ingredients used to make scallion pancakes are:
– All-purpose flour
– 100% Vegetable oil
– Japanese Nine Taichung Scallions
How Scallion Pancakes are Made
The reason why Taiwanese scallion pancakes are such a staple throughout Asia is its ability to be paired up with many different ingredients, to make for a fuller meal. In many night markets, you can find scallion pancakes where an egg, or meat has been added to them for extra protein and flavour.
The original scallion pancake however follows quite a straightforward recipe as is described below:
- Mix flour: Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough form. Knead the dough to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature.
- Make dough: Divide the dough into 4 even pieces and roll each into a smooth ball. Roll out each ball into a disk roughly on a lightly floured surface. Roll the disk up then twist it into a tight spiral, tucking the end underneath. Cover with plastic wrap and let rest at room temperature 15 minutes.
- Flatten the roll: Flatten out the rolls of dough on a lightly floured surface and sprinkle with 1/2 cup scallions. Then roll up the dough again.
- Pan fried: Heat vegetable oil in a medium pan over medium-low fire. Flatten the pancake and place it in the pan, turning frequently to prevent the scallions from burning, until golden brown and crisp on both sides. Add a fried egg on top of the pancake, or other meat chunks and enjoy!
Must-Eat: Yin Xuan Zhuang’s Packaged Taiwanese Scallion Pancakes
To make scallion pancakes even more accessible, Ying Xuan Zhuang’s packaged scallion pancake allows for anyone to be transported to the heart of a Taiwanese street market. The 550g package includes 5 pancakes made of selected wheat flour with no MSG or preservatives. The package has a shelf life of 18 months and must be kept frozen below -18℃.
One Ying Xuan Zhuang scallion pancake package includes:
– Wheat Flour, Water, Vegetable Oil (Palm Oil),
– Spring Onion, Sugar, Salt, Pepper,
– Raising Agents (Disodium Dihydrogen Pyrophosphate, Sodium Bicarbonate, Tapioca Powder, Potato Starch)
Scallion Pancake Recipes with Ying Xuan Zhuang Packaged Scallions
The main selling point of Ying Xuan Zhuang scallion pancake, is no doubt the scallions! An ingredient that cannot be overlooked as their pungent flavour adds a delicious sweet and spicy kick. It uses Japanese Nine Taichung Scallions, a specific bright green onion that exudes a rich flavor, to give scallion pancakes their signature mouthwatering taste.
Even the All-purpose flour used in Ying Xuan Zhuang scallion pancake is a high-quality wheat, carefully selected from the United States, Canada, Australia and France. Through the long-process flour milling technology, each part of the wheat is finely ground to more than 60 powder streams and then powdered. There are no added additives so that you can enjoy the simplest taste of natural ingredients.
3 Ways to Enjoy Ying Xuan Zhuang scallion pancake
Do not be fooled by the simplicity of the scallion pancake, there are many ways to cook it as it is a great base product to then layer other ingredients on. Below are 3 quick recipes, that are easily made with Ying Xuan Zhuang’s packaged scallion pancake:
(1) Pan Fried / Sauteed:
– Heat: heat up a few drops of oil in a frying pan, on medium heat
– Add: add the defrosted scallion pancake and fry it until both sides are golden brown
– Cut: cut the pancake into bite-sized pieces and sauté it with vegetables
– Pre-heat: pre heat the oven to 220℃
– Place: one pancake into the oven and toast both sides for 10 minutes or until golden brown
– Serve: the pancake either like that or add a fried egg, bacon, or other vegetables inside and then roll it
(3) Add Egg, Meat or vegetables:
– Heat: Heat vegetable oil in a medium pan over medium-low fire
– Place: place 1 pancake into the pan and fry until golden brown, 2-3 minutes each side
– Add: add a fried egg, or meat on top of the pancake, and serve as a whole or by slices.
Taiwanese scallion pancakes are a must-have as a home cooked special. Their succulent flavour, popular throughout Asia, is now more than ever accessible at home to you thanks to Ying Xuan Zhuang’s neat packaged option. It would be a shame to miss out on a local Asian flavor, so be sure to check out this convenient packaged scallion pancake!