-
-
My review
Pan-Fried Chinese Pancakes
10
Jade
"A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 120Original recipe yields 8 servings (8 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
- In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
- On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
- Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
- Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1425 Ratings
-
-
-
-
-
Most helpful positive review
4/11/2011
4-28-11: I love scallion pancakes! I would've lowered the ratings if I made it as is. Just by looking, I know and agree with the flour/water being way off. Start with 1/4 cup water (if using the...
Most helpful critical review
5/19/2010
I think the amount of flour is off. I had to add 3/4 cup more to make soft dough otherwise the dough will be runny. There won't be any kneading to do! I live in Shanghai and there's this thing c...
Most helpful
Most positive
Least positive
Newest
4/11/2011
4-28-11: I love scallion pancakes! I would've lowered the ratings if I made it as is. Just by looking, I know and agree with the flour/water being way off. Start with 1/4 cup water (if using the...
5/19/2010
I think the amount of flour is off. I had to add 3/4 cup more to make soft dough otherwise the dough will be runny. There won't be any kneading to do! I live in Shanghai and there's this thing c...
5/25/2010
Yummy! Mine came out crisp on the outside and chewy on the inside, and had a great taste. I did add about 3/4 c extra flour, and also doubled the salt.
8/17/2011
I thought this would be the like the stuff you can get at gong-guan in Taipei, but these are not tasty at all.
5/19/2010
This took me a long time to make but I think with practice I could whip some up in no time. They had a great texture with a mild onion-y taste, but definitely need a sauce to go with them - I tr...
2/28/2011
These are so yummy. My friend would take me to restaurants and had to order for us in Cantonese and he'd always get onion pancakes for us.
6/6/2011
Very good but they tasted a bit floury despite the frying in oil, I made them exactly as the recipe described for ingredients. However, I tasted them right after they fried and found they were...
9/3/2012
While the measurments may have been slightly off, we started with just a bit of water and added as we went. Also found that the flour crumbles didnt add anything extra, but also didn't take away...
10/26/2013
I liked the recipe but it requires more 3/4 cup of flour to make a soft dough. If not, it is impossible to knead! I also made dumpling sauce to complement the dish.