Taiwanese Spring Onion Pancakes are a beloved street food delicacy known for their irresistible crispy texture and savoury flavours.
These pancakes are made from a simple dough infused with finely chopped spring onions, then pan-fried until golden brown. The combination of the dough’s chewy interior and the crunchy bits of spring onion make these pancakes a delightful treat that pairs perfectly with a dipping sauce or enjoyed on their own. Whether you’re looking for a comforting snack or a crowd-pleasing appetiser, these pancakes are sure to satisfy your cravings.
Made with just a handful of pantry staples like plain flour, eggs, and fresh spring onions, Taiwanese Spring Onion Pancakes are easy to prepare at home. The dough is enhanced with boiling water to achieve the perfect consistency, then rested briefly before being shaped and cooked to perfection. With a touch of oil in a hot skillet, the pancakes develop a beautiful crispness that gives way to a tender, fragrant interior. Enjoyed fresh off the stove, these pancakes are a delightful taste of Taiwan’s culinary heritage, suitable for any occasion from casual family meals to festive gatherings.
Ingredients
- 1 1/2 cups plain flour
- 1/3 cup boiling water
- 1 egg
- 3 teaspoons oil
- 1/2 teaspoon salt
- 1 cup spring onions (finely chopped)
Instructions
- In a large bowl, add the flour, salt, and spring onions.
- Mix in the egg and slowly add the boiling water to form a thick dough.
- Cover the bowl with plastic wrap and let it stand in the refrigerator for 20 minutes.
- Remove from the refrigerator and break the dough into small balls.
- Roll the balls into long sausage-shaped strips and then curl them up into a snail shape, slightly flattening them.
- Heat the oil in a skillet and add the snails, frying on both sides until golden brown. Serve hot.
Nutritional Information
- Per serving
- Energy: 205 kcal / 857 kJ
- Fat: 5.2 g
- Protein: 5.75 g
- Carbs: 33.4 g
