In intermediate school I remember asking Mom to make me some cōngyóubǐng (green onion pie) and apparently I had asked that question one too many times because she brought out the flour and green onions and decided to teach me so that I could make my own. Since then I’ve made green onion pie for friends abroad because it’s so easy and most people can enjoy it even if they have dietary restrictions. I love crispy and savory foods and green onion pie delivers on these dimensions oh so well. With a little shoyu and hot sauce, I can eat this as a snack or a meal and we love to cook an egg with it for a hot breakfast.
Although Mom is from Taiwan, her father was from Northern China where green onion pie is a common food to make and eat. Traditionally, it’s often eaten with hot and sour soup because it is a dry food, but being in Hawaii, we skip the soup and just eat these hot off the pan. While living in Taipei, Taiwan, I was rather disappointed that I couldn’t really find anyone selling homemade green onion pie and most restaurants that had it were frying processed, limp versions with barely any green onions.
Luckily, Mom grows a bunch of green onions in her herb garden and we’re not shy about stuffing these into our green onion pies! I personally love the green onion flavor and because it’s such a simple recipe with only a few ingredients, it’s just too easy to make (and too easy to eat!).
My Mom recently became friends with Aunty Wang, who coincidentally lives near us and originally comes from China. She wanted to learn how to make green onion pie so they made a date and I got to write it all down for you all. Since this was just a lesson, Mom and Aunty Wang made 4 pies each and I can tell you for a fact that they are all gone. Keep in mind that Mom usually makes several of these at one time and we eat them throughout the week. Have fun with this traditional green onion pie recipe and let us know if you have any questions.