Taiwanese & Vegan: 葱油饼 – Taiwanese Spring Onion Pancakes

When my Taiwanese guest Ya-Chen came into my flat for a few days it was like traveling to Asia. She cooked a lot with us, for us and I always enjoyed when she was sitting with us to tell funny and interesting stories about Taiwan and her childhood.

Oh and it really feels awesome to go to an asian shop with an expert next to you! That was great!

Ya-Chen showed me a lot of delicious food like liang mian for example – cold noodles you eat in summer time or the most original thing from Taiwan you can make –> Bubble Tea!

Even my cats where fascinated by her cooking skills! 😉

Today I´m going to tell you about my most favorite dish we made together – the Taiwanese Spring Onion Pancakes: 葱油饼! They are vegan on their own! Nothing to change here! Just great!

葱油饼 – Taiwanese Spring Onion Pancakes

  • 400 g flour (type 550)
  • 220 ml hot water
  • about 5 spring onions, chopped
  • 1 teaspoon oil
  • 80 ml cold water
  • 1/2 teaspoon salt

Carefully mix all the ingredients – except the spring onions – together. Knead until you have a nice dough. If too wet – take more flour. Too dry – add some water. Set aside for about 20 minutes.

After the 20 minutes – spread some vegetable oil on working surface and on hand. Take a small handfull of the dough and roll it out.

Sprinkle chopped spring onions over. Roll it up and then roll into a snail like you see in the picture. Cover with plastic wrap and put in the fridge for another 20 minutes. Continue with the rest of the dough.

Take one of the dough snails out, unwrap it and press down until you have a nice round, flat pancake.

Heat some oil in a pan and fry pancake while pressing it down in the hot oil continuously. It´s ready when it´s golden brown on both sides.



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