Spring Onion Pie --Taiwan Nightmarket Snack

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Spring onion pie (蔥抓餅 cong zhua bing) is one of most popular snack in Taiwan night market. It is crispy ,soft and filled with flavor of spring onion and sweet flour flavor.
But I am now living in Japan, I miss it so much, I could die. So I have been trying to make it. Today I am going to show you the harvest of my years of study.

Step 1: Ingredients

for dough:
Strong flour 200g
Weak flor 100g
salt 1 teaspoon
sugar 1 table spoon
hot water (60-70°C) 180ml

chopped spring onion
lard

Step 2: Making Dough

I usually make dough with baking machine. Put flour, salt and sugar in the machine and turn it on. add hot water in dribble. It takes about 15 minutes to be finished. Then divide it into eight equal parts.

Step 3: Making Patties

The Most inportant thing in this step is DO NOT FLOUR ON THE BOARD AND DOUGH. To prevent the dough from sticking, spread a scoop of lard on the board. NEVER SPLINKLE FROUR . If the surface of dough was covered with flour,  it would become glue when cooked and stick between the layers of pie.  
 Roll a piece of devided dough into oval shape and spread a pinch of lard on it. put a pinch or handful of chopped onion on the near side and wrap with dough tightly, then roll the dough with stretching outside, shape it into 20cm stick shape. Then flatten it and roll to make a ball shape.

Step 4: Flattening With Tortilla Press

Flatten patty with tortilla press.
(in Taiwan they flatten patties with a little bit extravagant machine)


Step 5: Fry It

Next, fry it on iron hot plate or pan with some salad oil. after do each side to brown, then "pintch" the patty with turner or tongs so as to be more crispy.


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    11 Discussions

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    Astrolux

    2 years ago

    This looks like a stuffed paratha.

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    lemuries

    5 years ago on Introduction

    This looks so delicious!
    I've never heard the terms "strong flour" and "weak flour." Are these brand names or just adjectives describing potency of flavor, or something else entirely?

    3 replies
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    yaaaamlemuries

    Reply 3 years ago on Introduction

    It's just like shantinath1000says. "strong"flour contains more protains, which is good for making bread.

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    This might be a reflection of the protein content- not all flours are the same - here is a section of a Wikipedia article- Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of flour used in cooking include all-purpose flour, self-rising flour (known as self-raising outside North America), and cake flour including bleached flour. The higher the protein content the harder and stronger the flour, and the more it will produce crusty or chewy breads. The lower the protein the softer the flour, which is better for cakes, cookies, and pie crusts.[8]

    A lot of onion in it ... i love this
    in my country we make this but with less union
    thank you , looks so delicious
    i love onion alottttt

    1 reply
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    BG_instructs

    5 years ago on Introduction

    Great, looks simple, so i might even be able to reproduce it myself, In Germany they have something similar, but i never realised you first make a dough, i always tried to fry pure onions with a bit of flour, and that never ended succesfully for me.