return to me
Recipe: chinese scallion pancakes
I’ve been able to resume my cardio workouts this week and it feels great. It helps alleviate some of the lingering side effects. My body and mind are much happier for it too, albeit a little tuckered out. That’s okay with me. I am a firm believer in the no pain, no gain mantra. Did I mention that I’ve dropped two sizes? Crazy – I know. My oncologist mentioned that I hadn’t gained any weight as most of his chemo patients tend to. It’s hard to gain weight when food 1) tastes like ass and 2) plays havoc on your insides. At least the endorphins from my workouts are flowing – w00t!
Jeremy made it home late this afternoon. Even though I don’t get bent out of shape when he’s on travel, it’s always nice to see my best friend again. Some folks require time away from their partner, but we can get along 24/7 indefinitely and that’s a good thing to know. Actually, we can work together 24/7 in adverse conditions – read: vacation. I literally trust him with my life (well, he used to be high-angle Search and Rescue).
It’s now 1 am and Jeremy just woke up to operate that giant radio telescope… My astrophysicist is hot. [I was about to say astrophysicists are hot, but that is a totally untrue and completely laughable statement.]
This afternoon, I made a recipe I’ve been wanting to post for a while. I usually make these in small quantities when I need to use up leftover dough from Chinese dumplings. It’s something my mom always used to do when I was little. I never learned how to make these outright from my mom – the technique just sunk into my head with all of my visual memories of my childhood. Same with the dumplings. To see how the dough is made, I’ll refer you to the dumpling recipe.
chopped scallions
We never ordered scallion pancakes at dim sum because my parents could make them much better at home. I follow the same general philosophy to this day – if I can make something at home with competence, then I don’t order it when dining out (because I’m usually disappointed).
shape the hunks of dough into racquetball-sized rounds
roll the dough out into a thin pancake
The scallion pancakes are an order of magnitude easier to make than the dumplings. They are also faster and far more forgiving of screw ups.
spread a thin layer of oil over the pancake
sprinkle salt
I discovered that I tend to underestimate the amount of salt needed in the pancake. I used to shake out what I thought was necessary and would realize it wasn’t salty enough after all was said and done. Now, I typically add more than most others would. Your mileage may vary, so the first time you try this recipe, cook the first pancake and taste it so you can adjust the rest accordingly.
sprinkle scallions then roll the pancake like a rug
roll it up like a snail
Rolling out the pancake can get a tad messy at this point because little pockets of air will burst and spew oil in the direction the pin is rolling.
roll out the pancake to 1/8th inch thickness
pan-fry in a little oil on both sides until golden
Frying the pancakes takes some time because I fry each side in about a tablespoon of oil over medium-low flame until crisp and golden. When they are done, you can serve them immediately or toast them up in the oven. Slice into quarters or eighths.
whole scallion pancakes
slice and serve
Chinese Scallion Pancakes
[print recipe]
2 cups flour
1/2 cup warm water
1 bunch scallions, finely chopped
vegetable oil
salt
Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).
Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into 5 or 6 pieces of equal size. Roll the pieces into balls.
Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16th inch thickness). Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake. Sprinkle 1-2 tablespoons of scallions over the pancake. Roll the pancake up from one end like a rug, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped. With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th inch thickness. Heat a tablespoon of oil on a flat, wide pan over a medium-low to medium flame until hot. Set the pancake in the oil and let fry until the bottom is crisp and golden. Flip the pancake, adding more oil as needed. Remove from heat and serve immediately or reheat in the oven.
April 30th, 2008: 2:25 am
filed under appetizers, chinese, family, health, recipes, savory, vegetables
April 30th, 2008 at 5:14 am
Wow!! That looks just like one of my favorite breads, roti canai (I believe it’s made in a similar way). I’ve wanted to make some but I’ve been plagued by failure– someone up there’s telling me I should be studying instead :P You just make it look so easy.
At dim sum restaurants here, pancakes are rarely available– man tau is much more popular. What do you usually eat it with? :)
Maybe your partner’s hotness has less to do with astrophysics and more to do with high-angle search and rescue, haha :D
April 30th, 2008 at 5:18 am
you are a lot of people’s [including me] hero for a lot of various reasons. I’d give you a big bear hug if I could!
April 30th, 2008 at 5:31 am
OK, I must make these. Immediately! And I put down my coffee when I read your blog, or I snort it through my nose when I start to laugh!
April 30th, 2008 at 5:33 am
Jen this looks absolutely delicious. I’m totally making some for dinner.
Do you think I could keep the dough – refrigerated – for a couple of days?
xx fanny
April 30th, 2008 at 5:34 am
Oooooh, I’d love to give those a try! Must remember to save some dough.
April 30th, 2008 at 5:42 am
The pancakes look awesome and pretty easy to make. I too find myself eating more & more at home….going out for food just isn’t as good, is it?
April 30th, 2008 at 6:06 am
glad to hear you’re back to some workouts! reminds me of the recent times article about exercise. anyhoo, gorgeous pancakes, must try soon because yours look 1000 times better than those usual soggy fried messes you see at chinese restaurants!
April 30th, 2008 at 6:10 am
So glad you are feeling good and managing to whip the body into shape. Those pancakes look great – of course everything you make inspires me to get into the kitchen and cook – you are great at those.
Keep posting and hope you continue to make wonderful stuff!
April 30th, 2008 at 6:11 am
Jen… I have ALWAYS wanted to make these… saw a few recipes, never really felt they explained well enough how to make them.
you were the person who led me to make potstickers from scratch for the first time a few months ago…. now I’ll go on a second “first time adventure” with these pancakes!
(god to know you are back working out – I hope your chemo is almost over, you certainly had enough of this roller coaster)
April 30th, 2008 at 6:41 am
I’m so glad to see you back! :) Tell me when it’s time to open that champagne! :) And i’m sure i could convince my bf and our fathers to do your tiles, i’ve been serving them some of your recipes (just yesterday it was teriyaki time, mmmm) and they’re completely sold. ;)
These look great, i’m gonna get me some young onions and duplicate them and i was also intrigued by your chinese dumplings, only ate them in ny in chinatown (they’re not serving them anywhere in chinese restaurants in slovenia, don’t know, why not :)) and loved them, so they’ll be on the menu soon.
Exercise rocks and so do those great and sexy men in our lives! Enjoy your day! :) xoox, Maja
April 30th, 2008 at 7:41 am
those look awesome jen. glad you’re gettin up and at ’em. :-)
April 30th, 2008 at 8:25 am
Yummy! Thanks for that great recipe. Will try.
April 30th, 2008 at 9:29 am
My favorite take-away item! Sometimes I only order scallion pancakes! I just recently hipped my husband to these and he was hooked! Thank you so much for this recipe and easy how to! Take care <3
April 30th, 2008 at 10:01 am
I have searched high and low for a scallion pancake recipe like this one! And here I stumble upon it looking for other Daring Bakers April’s Challenge. Great blog!
April 30th, 2008 at 10:31 am
My first response on seeing these is “NOM NOM NOM!” Clearly I’ve been looking at too many lolcats captions.
Your instructions are great; very clear and easy to follow. So inspiring!
April 30th, 2008 at 10:32 am
Mmm … these pancakes sound delicious! We lust for these at a favourite chinese hangout, guess it is time to try making them now :)
That pic of the scallions is really mesmerizing – I can’t stop staring at the vivid green – very pretty!
Glad you’re back in workout mode, bet that feels good!
April 30th, 2008 at 10:45 am
nom nom nom, I’m going to say that every day from now on! Hee hee! These look delicious, thanks for the instructions. I have some scallions languishing in my fridge right now, so I know what I’ll be doing with them!! Glad you’re feeling a bit better…
April 30th, 2008 at 10:47 am
they are so beautiful! and so very springy. perfect for an april lunch.
April 30th, 2008 at 2:04 pm
I visit here daily, and must say, aside from your admirable cooking and baking, your positive outlook is amazing. Your attitude in the face of adversity is truly and inspiration and a nice kick in the butt for me to stop bitching about the little things in my life! :)
April 30th, 2008 at 2:17 pm
I love scallion pancakes. I make them all the time with pork dumplings. That’s one of my favorite meals. Yours look gorgeous.
April 30th, 2008 at 2:20 pm
i love your blog. i feel like we grew up in the same chinese household. you always put up my favorite recipes. i also try to imitate my grandmother and mother’s classics. thanks for putting up the recipes!
April 30th, 2008 at 2:30 pm
Yay! Glad to hear that you’re cardio-fit once again – But really, what the hell is a ‘Scallion’? You mean ‘Spring onion’! :-p
The salted innards can only be a good thing too…No, can’t think of any reason why it wouldn’t be.
April 30th, 2008 at 2:54 pm
I am so making these. I love them!! Thank you for the recipe. Your pictures are fab like always.
April 30th, 2008 at 2:56 pm
I seriously want to try these now, well done for making the process look alluring and not terrifying! Your step by step photos are gorgeous. If it’s 1am, hope you managed to get some sleep after this…
April 30th, 2008 at 3:07 pm
Those look so awesome!
Oh and yes, most people in the physics world in general are far from hot. :) But every now and then(you know, like your hubby) one sneaks in.
April 30th, 2008 at 5:14 pm
Mmmm….green onion pancake! That’s my childhood favorite. It’s kinda funny how you posted this just as I had bought all the ingredients for dumplings. Except, I didn’t buy dried mushrooms, sui choy or ginger…so much for trying to go off my memory. I’m only good for eating, not so much for remember what ingredients are in each dish. Thanks for the post Jen! Hope you feel better. :)
April 30th, 2008 at 5:37 pm
These look absolutely awesome and fun to make. Thanks for sharing the recipe!
April 30th, 2008 at 6:24 pm
Those pancakes look so good! Nice and light and flaky!
April 30th, 2008 at 8:16 pm
Wonderful, Jen! There are recipes I keep putting off, but I really shouldn’t. This is one of those.
April 30th, 2008 at 8:25 pm
these look really fun to make. i love scallions, but they don’t often get the spotlight.
i don’t have an astrophysicist, but i do have an actual rocket scientist. he’s pretty awesome.
glad your energy’s coming back!
April 30th, 2008 at 10:21 pm
Great photos! I’ve always wondered how they got the scallions so well integrated into the dough.
May 1st, 2008 at 2:05 am
Mark – I don’t see these in all dim sum restaurants either. I think there are two types of dim sum: beijing style and shanghai style? I can’t remember… Anyway, they reflect the regional foods. I rarely see man tou at the dim sum places I frequented in So Cal and the Bay Area. They’re mostly dumplings, turnip cakes, gai lan, spring rolls, do nao, chicken feet (my grandma and mom love those), tripe, braised short ribs, tsa tsao bao, etc. OMG, I’m so hungry now… I guess I usually eat the pancakes along side stir fries or whatever. If entertaining, it will be served as an appetizer more than a side. Oh, I think the astrophysics has something to do with it – I love a fellow with intellect and wit. I think Stephen Colbert is hot ;)
Celine – oh, you’re very sweet. thank you.
Madam Chow – goodness, I didn’t realize this was dangerous to read!
Fanny – I think you could try refrigerating, but when I’ve done this in the past, the dough is harder to work with. I imagine you wouldn’t have problems though, because you’re more skilled than I with all things pastry!
Nicisme – yeah, even cranking one out is fun :)
Peter – yup, although the flip side is that going out for food that is good costs more!
Mimi – thanks! yeah, the ones in the restaurants sometimes sit around for a while ;)
Shell – aw, you flatter me! These are pretty simple and quite rewarding if you get a chance to make them.
SallyBR – great! I have had similar experiences with other recipes. When 15 years ago I wouldn’t know where to look to make certain foods, today I can google and find something somewhere on a blog or a website. That’s the beauty of the web – I love sharing information :) Thanks for your sweet thoughts. I have one more round to go and I can’t wait to be done. xxoo
Maja – Probably 3 more weeks… I’ll have a quiet period on the blog and when I return, let’s hope it’s for good. Thanks sweetie! xxoo
Susan – thank you :)
Jenny – awesome! I hope you like them!
Larissa – no way! That’s great you like them – this way you can have them whenever you like!
Barbara – thanks, and cheers!
Kitt – ha ha ha! thanks.
Kaykat – yeah, I tend to think food is really pretty too! :) And thanks – working out feels great!
Jennywenny – isn’t that funny? I too find it’s a great way to use up forgotten green onions. Thanks, I am feeling much better than two weeks ago :)
Haya – you bet.
Nicole – oh, you give me too much credit. I bitch about the little things too. I love to bitch, it’s so much fun. I just don’t have room on this blog for it all ;) *snort*
Madeline – thank you!
Kelly – I think there must be a lot of us ABCs out there trying to recreate traditional recipes in between flashbacks of studying for the SATs ;)
Graeme – yeah, I DO mean green onion. In fact, that’s what I usually call them, but the pancakes are called scallion pancakes and that was a little bit of a mind f*ck for me ;) You caught me!
Maya – thanks and I hope you like them!
Laura – yup, I got some sleep :) Actually, I took an early nap and then woke up at midnight – crazy sleep schedule (I blame the astronomer!) ;)
Peabody – ha ha, you make me bust a gut!
Shoshanna – thanks, I am feeling good right now! Remind me not to go grocery shopping with you :) Or maybe I should – I write everything down, so I’d have you covered ;)
Holly – you’re welcome!
Kevin – these would be easy peasy for a pro like you!
Christina – yup, this one is fairly simple with minimal investment :)
Michelle – it’s true, they are usually relegated to garnish or supporting actor. Does your rocket scientist work at JPL by chance? I used to work there – fun times at geek central, ya know ;)
Marc – huh, I never thought of it that way :) now you know!
May 1st, 2008 at 5:47 am
My co-worker and I were wondering yesterday about how you were doing…yes, we talk about you! I’m glad you are getting your energy back…what you wrote about Jeremy is so sweet! Gives me hope! :)
May 1st, 2008 at 4:06 pm
Jen – I’m with ya on not ordering things you can competently make at home. I made these once last year using a recipe I found online. The results were meh… so I’ll have to try your recipe next tiem. I love these things – nothing like a fresh, warm scallion pancake dipped in chili soy sauce. By the way, do you ever use oil to coat the pancake?
May 1st, 2008 at 4:18 pm
I never think to make pancakes savory but these look quite delicious!
May 1st, 2008 at 6:24 pm
Those look so good! I might just have to try them sometime.
May 1st, 2008 at 11:39 pm
This is the most beautiful scallions pancake I have seen, I have tried your dumplings recipe, and I WILL try this. :)
May 2nd, 2008 at 6:20 am
I’ve never though pancakes could be served so beautiful until I see yours! I feel like trying it too!
May 3rd, 2008 at 12:49 am
Back again. I wanted to make these tonight (but with leeks) and thought, now’s a good time to go get a Chinese rolling pin, since I have no rolling pin at all (I’ve used a wine bottle in a pinch). I had one in China for making jiaozi wrappers but lost it somewhere in my many moves since.
Would you believe I couldn’t find one in the six (6!) Asian groceries I went to today? (OK, I got a little obsessive.) Everyone was like, “Oh yeah, we used to have those …. ” Do you have any ideas where I can find one locally?
Also, I did find water spinach at Pacific Ocean in Alameda Square. (They have the best green produce, I’ve found.) And some Chinese chives, which I also want to put in the pancakes. Which I will make tomorrow instead, with wine bottle. Had banh mi for dinner because I was too tired after all that shopping.
One other question: Do you have a preference for vegetable oil?
May 3rd, 2008 at 1:06 am
Oh my, these photos look stunning! I need to make some of these pancakes soon! I love them too! Thank you for such detailed photography and idiot-proof steps!
May 3rd, 2008 at 4:22 pm
These are great! I just made them for my husband, who is Cantonese. He said they tasted like his Auntie Ping’s!
May 4th, 2008 at 4:09 pm
Ginny – aww, that’s too funny! Thanks for the well-wishes and I’m pretty sure there are lots of awesome guys out there – usually the ones that are overlooked for flashier men with far less substance and reliability! :)
Christine – well yeah, I imagine you can order even less than I can in a restaurant considering your vast repertoire of cooking specialties! You know, I never dipped these guys in sauce! I’ll have to give that a try. Do you mean fry them in oil? I do that, but I’m not sure what you mean by coat the pancake (pre-cooking or post-cooking?).
Hillary – thanks!
June – easy peasy, especially for an accomplished cook like you!
Bee – you’re going to nail this one down in no time flat, lady :)
Mrs Ergul – I swear it’s not that hard and the results are yum!
Kitt – I don’t know what I Chinese rolling pin is. I think I got my rolling pin at… some baking store! :) Just something simple should work. I just use canola oil – whatever won’t break the bank!
Camemberu – you’re welcome!
Jennifer – sweet! :)
May 4th, 2008 at 7:27 pm
I just made these today and they turned out great. I love all savory pancakes (Chinese scallion pancakes, Korean chive pancakes, Seafood pancakes.. etc). Yum!
May 4th, 2008 at 11:36 pm
Thanks!
A Chinese rolling pin is a short dowel that is slightly tapered at the ends. You can maneuver it with one hand while rotating the disk of dough with the other.
I tend to get obsessive about finding just the right thing, but I take pleasure in the hunt, too.
May 6th, 2008 at 12:34 am
Jane – terrific!
Kitt – you can achieve the same thing with a straight plain wooden pin. That’s what I use (that’s what my family has always used).
May 10th, 2008 at 6:30 pm
Or a wine bottle!
May 13th, 2008 at 9:13 pm
[…] A great step-by-step recipe with photos for these delicious pancakes can be found over at Use Real Butter. […]
May 15th, 2008 at 11:42 am
Love these — one of my favorite foods as a kid, and I still pester my mother to make them whenever we have the time. I’ve never seen them in any restaurants or the like, though.
They taste great when bought off the streets in Taiwan. *__*
May 15th, 2008 at 1:43 pm
I made these the other night and they came out perfectly!! I hardy cook and when I do it’s usually eggs or just frozen food. This was a little more work but was definately worth it. Thanks!
May 15th, 2008 at 2:32 pm
Kin – I’ve never had them in Taiwan (never been), but I hear the street food there is awesome :)
JR – great! I’m so glad it worked out for you and you liked it!
September 30th, 2008 at 12:20 pm
[…] Chinese Scallion Pancakes […]
October 30th, 2008 at 7:10 pm
I made these last night… I *love* green onion pancakes, but I’d never thought to try making them at home. There’s a great dumpling shop here in Toronto that makes them and they’re extremely tasty. Thanks for the how-to!
October 30th, 2008 at 7:11 pm
ps. here’s a photo: http://www.flickr.com/photos/wes/2988206784/
October 31st, 2008 at 12:30 am
Wes – nice job! You’re welcome.
October 31st, 2008 at 4:23 pm
I just bought the tuna and scallions to make this.
Oh I am fully aware you don’t put tuna in them. I have just been wanting to make them and I happened to see some fantastic ahi tuna as well. A little poke here, a few scallion pancakes there, farmer’s market cucumbers with a salad with some peanuts perhaps, maybe a little fried rice and some mochi ice cream. All the boys in my family will think they are in heaven.
Nice blog by the way. I have been enjoying it. I grew up in Colorado. I was there until three years ago. Your hiking pictures make me homesick.
Thanks for that. Really. It always feels good to remember. I’ve hiked in some of those places.
November 2nd, 2008 at 10:10 pm
Jana – I hope it was an awesome dinner. Best regards from CO :)
January 2nd, 2009 at 9:12 am
jen, i want to try this. always have to get frozen ones from chinatown because i don’t know how to make it. now this is no mystery anymore. have a blessed and healthy new year to all…
January 3rd, 2009 at 8:58 am
mine turned out very nice. it went so fast, i thought i would have a chance to freeze some for snacks. great appetizers and crowd pleasing food! don’t even make special dipping sauce, just use chili sauce from the bottle.
January 4th, 2009 at 9:34 pm
Rose – they are quite popular! Next time make a double batch and save some for yourself :)
January 27th, 2009 at 5:50 pm
THANK YOU for posting this. This is my favorite dim sum ever (we always end up getting at least two whenever we go) and the only recipe I’d found to make it included a huge amount of lard. Which is a huge baking turn-off, in my opinion. But this is near the top of my to-bake list, now, thanks so much!
January 28th, 2009 at 11:24 pm
J – you’re very welcome!
February 23rd, 2009 at 8:41 am
[…] Source: Adapted from Use Real Butter […]
March 11th, 2009 at 11:40 am
I just made these! The amount of salt IS hard to gauge…at first I had too little, and then I ended up overcompensating, so all the rest were too salty. Next time I should be able to figure out the balance though. Also, I used Asian sesame oil instead of veggie oil in the pancakes (though I used veggie to fry); I thought it added a nice touch. Thanks for the recipe!
March 16th, 2009 at 10:08 am
Soopling – you’re welcome :)
March 30th, 2009 at 11:09 pm
[…] Chinese Scallion Pancakes – Probably one of my favorite applications of the scallion. This recipe is a good one from a trusted source. (@ use real butter) Arugula, Spring Onions, and Blood Orange Salad – Blood oranges are also in season in March so this is a good March salad for sure. (@ Vicarious Foodie) Steak with Grilled green onions – Grilling these little guys gives them a whole new flavor. Much sweeter. Gotta try it if you have a grill. (@ Coconut Lime) […]
June 12th, 2009 at 7:18 pm
Hi Jenyu,
I made these the other night, and everyone loved them, but they did not look like yours. I couldn’t get the nice golden brown color either. They seemed more like chewy tortillas, but they were still really delicious and have been added to the “keeper” list. Maybe I rolled them too thinly? Please let me know what I did wrong. Thanks for a great site!! Just discovered you on the list of 50 best food blogs on the London Times website.
June 14th, 2009 at 10:19 am
Laura – well, if they weren’t brown, then I’m guessing you didn’t use enough oil in the pan and that the pan wasn’t hot enough? They take several minutes to cook before they brown and crisp up. Hope that helps some. Best!
June 16th, 2009 at 2:05 am
I made these pancakes the other night and they were absolutely delicious!! I never thought they would be that easy to make at home, even for clumsy cooks like me. I’ve just discovered your blog by incident and look forward to trying many more recipes from your site. Thanks for sharing your recipes! Oh and your photography is amazing – the step-by-step photos are also greatly appreciated!
June 17th, 2009 at 9:16 am
Cremebrulee – thank you! I love these things and really, it’s all a matter of knowing how to make them. They’re pretty hard to screw up :)
July 20th, 2009 at 2:59 am
[…] scallion pancake recipe ideas: Chinese Scallion Pancakes – use real butter Scallion Pancake Pizza – The Perfect Pantry Scallion Pancakes – Dorie […]
September 15th, 2009 at 1:12 pm
Thank you, Thank you, Thank you for posting this recipe. When I was little my family used to frequent this Chinese restaurant that served green onion pie. I have never again seen this on a menu and I have always wanted to eat it again. I recently made your recipe for Chinese dumplings and they were wonderful. I can’t wait to make this tonight! I have recently tried to get back to my Chinese roots by learning more Chinese recipes. Your site is great and authentic. I really appreciate it!
September 20th, 2009 at 6:22 pm
[…] Chinese Scallion Pancakes Source: Use Real Butter […]
October 19th, 2009 at 12:59 pm
I just wanted to let you know that your pictures are absolutely beautiful (I know, strange to say beautiful for green onion pancakes) — probably the best I’ve seen online for any green onion recipe.
Wonderful!
November 18th, 2009 at 9:53 am
We always buy these here in Ohio at the asian stores.. My husband said they are awesome made fresh in taiwan where he is from.. When i found this recipe i HAD to make it! They are amazing. I made tons and froze them between sheets of wax paper so when we want them we dont have to make from scratch.. Thank you so much for all these great recipes! Some of these are things we have looked for but havent been able to find in english. Thank you thank you!!
January 10th, 2010 at 6:38 pm
[…] them whenever the whim hit me. I found a few different recipes but settled on this one by Jen from Use Real Butter. I’ve made them a few times since, and tweaked at will. Without further ado, I bring […]
January 18th, 2010 at 10:46 pm
hi! thank you so much for the recipe. I’ve been on the hunt to find a recipe for these, and I tried it and they were delicious. I found I had to use a little more water to get the right consistency, but maybe I just didn’t know what I was doing?! I’ve done a post on it on my blog with a link back to yours. It has pictures and everything. :)
Thanks again!
Kerri
March 13th, 2010 at 5:26 am
[…] I used a recipe from Use Real Butter, which I had come across from another food blog (can’t remember which one), and was taken by […]
April 21st, 2010 at 10:28 pm
[…] Bucks a Week) Cauliflower Croquettes (Not Eating Out in New York) Chard Frittata (30 Bucks a Week) Chinese Scallion Pancakes (use real butter) Corn, Blackbean, and Avocado Salad (Jersey Bites) Cornbread (use real butter) […]
June 3rd, 2010 at 8:11 pm
[…] Source: Adapted from Use Real Butter […]
June 23rd, 2010 at 1:06 am
[…] you get the idea. It’s confusing! You can’t go wrong with a photo! Her recipe was adapted from this one which also contains photos in case you need a visual like I did. I’m warning you though, looking […]
August 30th, 2010 at 7:00 pm
I tired this and it came out great, thank you.
October 20th, 2010 at 2:26 pm
[…] saw this post on chinese scallion pancakes on Use Real Butter. The photos made the pancakes look so delicious. Golden, delicate, with lots of flaky […]
November 11th, 2010 at 2:52 am
I just made these, and they were great! Since I didn’t know what I was making, I asked my chinese housemate for tips. Mine came out salty, flakey, and delicious! My housemate told me the only difference from the real thing was that the ones she buys on the street in China are “more burnt”. I’ll take that as a compliment!
January 4th, 2011 at 3:28 pm
[…] chinese scallion pancakes recipe | use real butter […]
January 19th, 2011 at 8:47 pm
SOOOO many recipes out there – my mom’s friend has tested quite a few now and says this is the best. Thanks for sharing!!
March 4th, 2011 at 7:26 pm
[…] chinese scallion pancakes recipe | use real butterI was lucky enough to visit Taiwan recently and tasted these amazing scallion pancakes which are served up hot and fresh from street vendors. Yum! Of course, upon returning home, the first thing I did was to find a vegan recipe so I can make them all the time. … Pancakes, Waffles, Crepes… […]
July 29th, 2011 at 1:04 pm
[…] adapted fromUse Real Butter […]
August 26th, 2011 at 5:49 pm
This is a great recipe – I love keeping some in the freezer to have as a quick snack! I did a post about them on my blog, check it out here: http://seletsucre.wordpress.com/2011/08/26/chinese-scallion-pancakes/
September 4th, 2011 at 9:23 am
[…] Pancakes (adapted from Use Real Butter) Yield: 5 – 6 […]
January 3rd, 2012 at 2:07 pm
Wow, looking at those bring back memories. My best friend in high school hailed from Taiwan and his mom used to teach cooking there before moving to the US. She used to make some like that and another version kind of like that with meat and scallion filling that was folded in half and sealed and pan fried. Those were about 6″ across the spine and a heck of a tasting and filling after school snack.
Another thing I’ve been looking around for is a sweet red bean paste cake that is baked. I saw your steamed ones and they look delicious too. It was a filling like yours but in a kind of pastry shell.
That woman could make a boiled chicken taste like a king’s feast.
February 17th, 2012 at 9:12 pm
Help! I was craving these so much, but unfortunately there are no good Taiwanese restaurants around me….so I tried to make it….I made the recipe as directed, but had to add a little more water, then i couldn’t roll them flat after i put the green onion in it just came apart like the breast cancer awareness ribbon…it just wouldn’t stick together in a flat circle AND i couldn’t get it flat enough it was way too thick! Please help! what am i doing wrong?
February 17th, 2012 at 10:00 pm
Jessica – it sounds like the dough is too dry. Keep adding more water until it’s nice and pliable. The volume measurements of flour can vary greatly because the density varies, so the water is just a guideline. Go by feel. Hopefully it will work out!
June 20th, 2012 at 10:19 pm
[…] and third time. Plus they’re gorgeous and incredibly tasty! *I’m including the original recipe because it’s worth trying out and also has wonderful photos showing how to make these […]
July 8th, 2012 at 1:17 pm
[…] chinese scallion pancakes recipe […]
July 27th, 2012 at 7:02 pm
Was looking for a recipe for this for quite awhile now. and stumble upon your website. Awed by all the recipes you have that I would love to make.
Question about the dough..is it just regular all-purpose flour?
Thank you.
July 27th, 2012 at 8:50 pm
Nitti – it is regular all-purpose flour :)
August 13th, 2012 at 11:46 pm
[…] Adapted from Use Real Butter […]
June 6th, 2013 at 12:38 am
I love this recipe and I am trying to make duck tacos this week and want to know if I make these pancakes on the thin side can I fold them over and make a taco? I am daunted by the Cantonese pancakes that require a double pancake and separation.
Dennis
June 6th, 2013 at 12:42 am
Dennis – you’ll have to make them pretty thin, me thinks. The problem is that the spiral nature of the dough means that it won’t hold together as nicely as a tortilla. Good luck!
June 11th, 2013 at 1:29 pm
I’ve tried them as a wrap in a chinese noodle house! with stewed beef, hoisin and scallions. they’re so darn good. :D
June 11th, 2013 at 7:58 pm
Hello! Thank you for the recipe! :) I found a recipe that uses yeast. Have you done that before? I wonder how that will change the texture of the pancake. Thanks!
July 8th, 2013 at 8:53 am
jennifer – I haven’t done it before, but I think my grandma has made something like this in the past. It’s very different – more like a bread and less crunchy like these pancakes. Sounds good though!
March 8th, 2014 at 12:34 pm
[…] Get the full recipe at Userealbutter.com […]
June 21st, 2017 at 12:32 pm
This was the recipe when I first found your blog, but somehow I never made it at the time. Years later I’m still reading the blog. I was thinking of Chinese takeout for dinner last night but was dissatisfied with the local Chinese restaurant options. The problem was that my pregnant wife had an intense craving for scallion pancakes and a slurpee. I somehow remembered reading this recipe years ago and less than an hour later I was eating some amazing homemade scallion pancakes. Thanks for another great recipe! I’m still working on getting her the slurpee.
April 3rd, 2021 at 3:56 pm
Love these and the dumplings which come out really well for a gringo. This is probably sacrilege, but I add capers with the scallions, garlic and pretzel salt. Just so good!
