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How to make Pepper and Spring Onion Flatbreads 胡椒餅

Taiwan Duck visitors seem to like Taiwanese street food very much so we have made yet another variety for you to try for yourself at home. These Black Pepper and Spring Onion Flatbreads 胡椒餅 are a very popular mid afternoon snack in Taiwan, easy to grab and eat when you are between here and there. Joanne got several bunches of spring onions in the sale so thought this would be a good Taiwan Street Food to make as it obviously needs a lot of spring onions. We used beef mince in our cooking today but you could use pork mince if you like. Anyway the main flavour is from the black pepper and spring onion ingredients.

Black pepper and spring onion flatbreads

Black pepper and spring onion flatbreads

The ingredients 食材 (makes 18 flatbreads);



  • 20 to 25 spring onions
  • 400g beef (or pork) mince
  • 3tbsp black pepper
  • 1tsp white pepper
  • 20g melted butter
  • 500g flour
  • 1tsp sugar
  • sesame oil
  • 2tbsp salt

The method 作法;

  1. Cook the mince with 1tbsp of salt, 1tsp white pepper and 2tbsp of black pepper (probably don’t need oil in your pan as mince has a little bit of fat), set it aside in a bowl
  2. Chop up your spring onions quite finely as you can see in Joanne’s video and put them in a big mixing bowl
  3. Mix the mince and chopped spring onion together, now pour in the butter and mix it some more, add the extra 1tbsp of salt and a tsp of sugar, add another tbsp of black pepper – now the filling is finished, set it to one side
  4. Make the dough by putting 500g of plain flour into a mixing bowl, add 150ml boiling hot water in it using your chopsticks (not hands!), then add 150ml of cold water bit by bit, mixing it in until you have a good dough
  5. Knead the dough and when it’s a good consistency leave it to rest for about 20 minutes covered over
  6. Roll the dough on your table to make a long roll and chop it into about 18 discs
  7. Each disc will make one flatbread with 2 tbsp of the mince/spring onioln filling folded into it (video 9 minutes onwards)
  8. Now we will fry the flatbreads in a very small amount of oil until they are golden brown on both sides, when they look ready they are ready! Remember the filling was already cooked
  9. We had the Pepper and Spring Onion Flatbreads 胡椒餅 with a little bit of chilli sauce as a dip but that’s optional
Black pepper and spring onion flatbreads before cooking

Black pepper and spring onion flatbreads before cooking

Joanne has recorded a making Pepper and Spring Onion Flatbreads 胡椒餅 cooking video so you can see and follow the chopping shapes and sizes, method, and how to fold the bread, as she prepares this classic Taiwanese street food. These flatbreads are also good for freezing and can be easily heated up again for eating later in the oven, frying pan or microwave.

Pepper and Spring Onion Flatbreads 胡椒餅 cooking video

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  1. I made this last night and it was delicious! You are the best!

  2. Very delicious recipe! Thanks for your website!

  3. Just now tried these for the first time. Tastes great! Thanks for the recipe and greetings from Germany 🙂

  4. good job..more power

  5. Hi Joanne, before I try making them, I want to make sure of the kind of flour. Self raising or plain flour. It looks so good and it make me want to try them.

    • Self raising flour will make them a bit more light, fluffy, plain flour will give them a bit more crunch and they are harder, its the more traditional style… Both are good in my experience!

  6. I made it last weekend. Boy, they were delicious. I am going to make it again and freeze them for use whenever we like. Yummy…thanks Joanne.

  7. I’m a Taiwanese, who grew up in New Zealand, and I am in love with all your recipes. Your blog is like the taste of home. Thank you so much 🙂 I look forward to more recipes!

  8. I made these, dong po pork, fried noodle, and some other Taiwanese favourites for a dinner party in honour of my friend from Taiwan yesterday, and everybody loved them! Thanks for sharing all these wonderful recipes!

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