A classic, crispy, and savory Taiwanese street food staple, perfect as a snack or light meal, known for its flaky layers and fragrant scallions.
Taiwan Street Food: Hot Dogs & Pancakes
A classic, crispy, and savory Taiwanese street food staple, perfect as a snack or light meal, known for its flaky layers and fragrant scallions.
Ingredients
- 250 g all-purpose flour plus more for dusting
- 120 ml hot water just boiled
- 60 ml cold water
- 1/2 tsp salt
- 60 ml vegetable oil divided
- 1 cup scallions finely chopped
- 1/2 tsp white pepper
Instructions
- In a large bowl, combine flour and salt. Gradually add hot water, mixing with chopsticks until shaggy. Add cold water and knead for 5-7 minutes until smooth and elastic. Cover and let rest at room temperature for at least 30 minutes.
- While the dough rests, prepare the oil paste: In a small bowl, mix 2 tablespoons of vegetable oil with white pepper and half of the finely chopped scallions.
- Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion into a very thin rectangle (approximately 8x12 inches).
- Evenly brush the dough surface with a quarter of the prepared oil paste, then sprinkle with a quarter of the remaining chopped scallions.
- Roll the dough tightly from one long side to the other, forming a log. Coil the log into a spiral shape, tucking the end underneath. Gently flatten the spiral with your palm.
- Repeat with the remaining dough portions. Cover the flattened spirals and let them rest for another 10 minutes.
- Heat 1-2 tablespoons of vegetable oil in a non-stick pan or cast-iron skillet over medium heat. Gently roll one pancake spiral into a 6-8 inch round, about 1/4 inch thick.
- Carefully place the pancake in the hot pan and cook for 3-5 minutes per side, until golden brown, crispy, and cooked through. Repeat for the remaining pancakes, adding more oil to the pan as needed.
- Serve the Taiwanese Scallion Pancakes hot, cut into wedges, with your favorite dipping sauce.
Notes
For extra crispiness, flatten the dough thinner before frying. Serve hot with a dipping sauce of soy sauce, black vinegar, and a dash of chili oil. You can add other finely chopped herbs like cilantro to the filling.
