Chinese Scallion Pancakes
Total TimePrep: 35 min. + standing Cook: 5 min./batch
Makes8 pancakes (1/4 cup sauce)
Brilliant instructions. I have tried to make these in the past and failed miserably: the scallions came out of the dough as I rolled out the snails and sesame oil leaked over everything. This time I sliced the scallions very thinly, used a mix of sesame oil, vegetable oil and flour in equal parts to coat the pancakes before sprinkling with scallions. Once the pancakes were rolled for the final time, I put plastic wrap between the layers. I kept the oil in the frying pan to a minimum, and result was more naan like than fried, which I prefer. Excellent recipe; thank you!
This was delicious!
Just to clarify, can you cook the pancakes and then chill in fridge. Reheat in oven for how long? Are they covered in oven?
I love these. These also go great with certain Chinese foods that have a lot of sauce like Mapo Tofu.
This is perfection! Simple recipe, few ingredients, and easy to make. The sauce is to die for perfect as well - just make it ahead of time to allow the flavors to meld.
Tasty! Very good Dipping Sauce, easy to make.
Surprisingly good with so few ingredients. Good alternative to egg rolls as a side for stir-fry. The sauce is a must, a little goes a long way.
Great recipe. Just like the scallion pancakes we get from our favorite Chinese recipe in Manhattan. I need to roll them out a little thinner as they puff up a little when they hit the pan. That was my error. The pancakes are perfect. Thank you.