Scallion Pancakes with Ginger Dipping Sauce

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Comments & Reviews

• recipe Scallion Pancakes with Ginger Dipping Sauce
  Riza Jersey City, NJ 01-29-2010

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  The Best!!!! but needs a how-to-video for technique

  Rated: 5 stars out of 5

  I love this recipe. Simple ingredients but tough technique to understand. Please put a video on the site to explain. As a... self taught cook/personal chef, I've always been the advocate that one can be the best, if one learns the technique. Scallion Pancakes is one such recipe that embodies my philosophy. The directions here are very confusing to the novice. But once you see it done, you will laugh at yourself at the simplicity. To those of you who were discouraged look online for a video on the technique. Once you watch it, you will have fun making Scallion pancakes. Read more

• recipe Scallion Pancakes with Ginger Dipping Sauce
  Paula Jonesborough, TN 12-02-2009

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  Afraid to try this

  Rated: 1 stars out of 5

  I'm sure this recipe is authentic if one could riddle it out. Glad to see I'm not alone in finding it totally confusing. ... There's no way I would coat pancakes with a mixtrue of 1/2 C canola and 1 T sesame oils. More than 2 T of fat per serving? I don't think so. The recipe says to coat each pancake with the oil "mixture" and then to brush the pan with canola. Is that in addition to the 1/2 cup that goes into the pancakes, or is it a fraction of it??? I can see why one reviewer ended up with an oily mess. I love watching Ming on PBS and was planning to buy a cookbook, but if this is an example of the instructions, I'll skip it.Read more

• recipe Scallion Pancakes with Ginger Dipping Sauce
  KATE Washington, DC 01-18-2009

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  Poorly written recipe, tasty result

  Rated: 5 stars out of 5

  Yes, this recipe is written very poorly, but if you can decipher what they're trying to say, then the result is yummy, flaky... goodness. Like some other reviewers mentioned, you want to brush only about a tablespoon of oil on the dough after rolling it out--1/2 cup is just absurd. When it says to roll up "like a sponge cake," they mean to say "like a jelly roll." You then cut the long tube into four pieces, stretch and twist each one into a rope, and then coil up the rope before rolling out again into the final pancake shape. It's this process that makes the pancake layered and flaky. It's actually pretty easy, and so very worth it!Read more

• recipe Scallion Pancakes with Ginger Dipping Sauce
  trish austin, TX 12-01-2008

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  Great end result, but here are some modifications/clarificatons

  Rated: 4 stars out of 5

  Instructions for the pancakes were a little confusing. Here's what I did and the pancakes were delicious: 2 cups all... purpose flour 1 cup boiling water I mixed the above together, first with a wooden spoon, then kneaded with my hands as soon as the mixture cooled enough to touch. I formed a large ball and covered it with a damp towel, letting it sit for 15 minutes. 1/2 cup sliced scallions 1 tablespoon sesame oil I took the ball of dough and rolled it out on a floured surface to about 1/4" thickness. I brushed the dough with sesame oil (I didn't use anything close to a full tablespoon of sesame oil), sprinkled scallions over it, and kneaded it just enough to mix the oil and scallions in evenly. Then I formed a ball and divided it into four smaller balls. Flatten each ball into about a 7" pancake (I did this by hand). 1/2 cup canola oil ... I used a thin layer of canola oil in a frying pan, heated the oil over medium/high heat, and browned each pancake. The recipe specifies far too much oil in my opinion. Salt and black pepper to taste... I didn't bother since the dipping sauce is salty. Read more

• recipe Scallion Pancakes with Ginger Dipping Sauce
  t manchester, CT 02-25-2008

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  just like childhood

  Rated: 5 stars out of 5

  the pancakes themselves are the same as my relatives used to make when i was growing up. i've never tried the ginger sauce... since we always just dipped them in soy sauce and a little vinegar.Read more

• recipe Scallion Pancakes with Ginger Dipping Sauce
  Sarah Boston, MA 05-14-2007

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  A pain to make

  Rated: 2 stars out of 5

  The directions were so confusing with the twisting and spiraling. I must have done something wrong. They were just an oily... mess. Once I cooked them they tasted ok, but they were just such a pain to make. I found another recipe online with better directions and they came out much better.Read more