Taiwanese Beef Stuffed Scallion Pancake Recipe
Imagine biting into a golden, flaky exterior, giving way to juicy marinated beef and sweet bursts of scallion—Taiwanese Beef Stuffed Scallion Pancake is the ultimate celebration of crispiness, savory flavors, and soft, chewy texture in every bite. This irresistible street food classic captures everything we love about Taiwanese cooking: playful, satisfying, and totally memorable. Once you taste the deeply seasoned filling tucked inside layers of pan-fried dough, you’ll see why these have become an obsession for home cooks and food lovers alike.
Ingredients You’ll Need
Despite their layers of flavor, these pancakes require only a handful of ingredients—each carefully chosen to highlight the heart of Taiwanese Beef Stuffed Scallion Pancake. Every element, from the beef’s marinade to the all-important scallions, plays a crucial role in shaping the taste, aroma, and beautiful golden color.
- Beef (ribeye or sirloin): Thinly sliced, juicy beef ensures that signature tender filling instead of something tough or chewy.
- Soy Sauce: The backbone of the marinade, providing umami depth and seasoning to the beef.
- Oyster Sauce: Adds a subtle sweetness and rich, savory complexity that lingers in each bite.
- Sesame Oil: Just a touch brings out a nutty fragrance that ties the filling together beautifully.
- Sugar: Balances the savory flavors with a gentle hint of sweetness in the marinade.
- Cornstarch: Helps the marinade cling to the beef so it stays juicy during frying.
- Garlic (minced): Fresh garlic infuses every nook and cranny with aromatic warmth.
- Ginger (grated): Just enough to add zingy brightness and depth beyond simple seasoning.
- All-Purpose Flour: The base for your pancake—choose unbleached for a more rustic look and heartier texture.
- Hot Water: Key to a soft, supple dough that’s easy to roll and pan-fry to perfection.
- Salt: Lifts the flavor of both dough and filling so nothing tastes flat or bland.
- Chopped Scallions: These give verdant color and an unmistakable, vibrant oniony snap with every bite.
- Oil for Pan-Frying: Use a neutral oil (like canola or peanut) for the crispiest pancakes and an even, golden finish.
How to Make Taiwanese Beef Stuffed Scallion Pancake
Step 1: Marinate the Beef
Start by combining your thinly sliced beef with soy sauce, oyster sauce, sesame oil, sugar, cornstarch, minced garlic, and grated ginger in a mixing bowl. Mix everything thoroughly so each strip of beef is fully coated. Let this marinate for 15 to 20 minutes—the flavors will mingle, and the cornstarch will tenderize the beef so every bite is as satisfying as the next.
Step 2: Prepare the Pancake Dough
While your beef is soaking up those wonderful flavors, make the pancake dough by stirring flour and salt together in a large bowl. Gradually pour in hot water, mixing with a wooden spoon or chopsticks until a rough dough starts to come together. Knead it gently for 5 to 7 minutes until it becomes smooth and elastic—this is your foundation for those beautiful, chewy layers. Cover the dough and let it rest for 30 minutes, which makes it much easier to shape later.
Step 3: Divide and Roll
Divide the rested dough into four equal pieces. Take one portion at a time and roll it out on a lightly floured surface into a thin rectangle. The thinner you go, the better the flaky layers! Don’t worry if it’s not perfect—the charm of Taiwanese Beef Stuffed Scallion Pancake is in its rustic, homemade look. Sprinkle the rectangle with a small handful of your chopped scallions, then add a quarter of the marinated beef, spreading it evenly.
Step 4: Shape the Pancake
Carefully roll the dough and filling up like a jelly roll, encasing all those goodies inside. Then, coil the roll into a spiral shape (like a cinnamon bun) and gently flatten it with your rolling pin. This technique creates the multi-layered effect that makes these pancakes so spectacular—every slice will reveal swirls of meat and scallion.
Step 5: Pan Fry to Perfection
Heat 1–2 tablespoons of oil in a skillet over medium heat. Place your pancake in the pan and cook for 2 to 3 minutes per side, pressing down slightly for even browning. The goal is a pancake that’s crisp and golden on the outside, steaming and juicy inside. Repeat with the remaining dough and filling, adding more oil between batches if necessary. Serve hot for the very best experience!
How to Serve Taiwanese Beef Stuffed Scallion Pancake
Garnishes
For that extra pop, sprinkle your finished pancakes with a few more chopped scallions, a pinch of toasted sesame seeds, or even a little cracked black pepper. If you love heat, a drizzle of chili oil over the top is pure magic and makes every bite more exciting.
Side Dishes
Pair your Taiwanese Beef Stuffed Scallion Pancake with a refreshing side like pickled cucumbers, a simple Asian slaw, or even a bowl of clear broth. These lighter sides balance the richness of the pancakes and help turn snack time into a full meal.
Creative Ways to Present
Cut the pancakes into wedges for a dramatic presentation on a wooden board or platter. Stack them up or fan out the slices for easy sharing at parties. You can also tuck slices into lunchboxes or serve as handheld bites at picnics to get everyone talking—and coming back for seconds!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Taiwanese Beef Stuffed Scallion Pancake (a rare occurrence, honestly!), wrap cooled pancakes tightly in foil or plastic wrap and refrigerate for up to two days. Store any dipping sauce separately to avoid soggy pancakes.
Freezing
These pancakes freeze beautifully—just layer uncooked, filled pancakes between sheets of parchment paper and stash in a freezer bag. They’ll keep for up to a month. When you’re ready for a quick snack or meal, cook them straight from frozen, adding a couple extra minutes per side in the skillet.
Reheating
To revive leftover pancakes, reheat them in a skillet with a touch of oil over medium heat until both sides are hot and crisp again. Avoid the microwave, which can make the dough rubbery; you want that signature crunch with every bite.
FAQs
Can I use a different kind of meat?
Absolutely! While beef is classic, you can easily swap in thinly sliced chicken, pork, or even try a vegetarian version with mushrooms or tofu for a delicious twist on the Taiwanese Beef Stuffed Scallion Pancake.
Why is my pancake dough tough or hard to roll?
If your dough feels stiff, it might need a bit more resting time or a touch more water. Make sure you’re using hot water, and knead until smooth and elastic—the rest time is key for a tender, workable dough.
Is it okay to prepare the pancakes ahead of time?
Yes! You can assemble the filled, raw pancakes a few hours ahead and keep them chilled, covered, until you’re ready to pan-fry. This makes Taiwanese Beef Stuffed Scallion Pancake perfect for entertaining or prepping ahead for busy weeknights.
What is the best dipping sauce?
The very best complement is a blend of soy sauce, a splash of rice vinegar, and a drizzle of chili oil. You can also add minced garlic or a dash of sugar to customize the dip to your taste.
Can I make these gluten-free?
To make Taiwanese Beef Stuffed Scallion Pancake gluten-free, substitute your favorite 1:1 gluten-free all-purpose flour and be sure to use tamari or a gluten-free soy sauce in the marinade. The results are still delicious and satisfyingly chewy!
Final Thoughts
Taiwanese Beef Stuffed Scallion Pancake is a recipe that never fails to deliver—whether you’re sharing them with friends, treating your family, or just cooking for yourself. Their golden crunch, fragrant filling, and playful layers make them truly unforgettable. Dive in, try them once, and watch them become a beloved staple in your kitchen too!
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Taiwanese Beef Stuffed Scallion Pancake Recipe
- Total Time: 1 hour
- Yield: 4 pancakes 1x
- Diet: Non-Vegetarian
Description
A delicious recipe for Taiwanese Beef Stuffed Scallion Pancakes, a savory Asian snack that combines tender beef filling with a crispy pancake exterior. Perfect for a flavorful snack or light meal.
Ingredients
For the beef filling:
- 1/2 lb thinly sliced beef (ribeye or sirloin), cut into small strips
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
For the pancake:
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/2 teaspoon salt
- 1/4 cup chopped scallions
- Oil for pan-frying
Instructions
- Prepare the beef filling: Combine beef strips with soy sauce, oyster sauce, sesame oil, sugar, cornstarch, garlic, and ginger. Marinate for 15–20 minutes.
- Make the pancake dough: Mix flour and salt, then gradually add hot water to form a dough. Knead until smooth and let rest for 30 minutes.
- Fill and cook the pancakes: Roll out dough, add scallions and beef, roll up, flatten, and fry in oil until golden brown. Repeat with remaining dough.
- Serve: Enjoy hot with a dipping sauce of soy sauce, rice vinegar, and chili oil.
Notes
- Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.
- You can freeze uncooked filled pancakes between parchment and cook from frozen.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 35 mg
