Scallion Pancakes with Ginger Dipping Sauce

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I put this somewhere between okay and great. I really, really liked it and couldn't believe I could make this at home.

This is one of my favorite dishes to order at chinese restaurants. In fact about a week after I made these, I went to a chinese restaurant and thought these were MUCH better then theirs. I think that's pretty hard to pull off!

Great recipe. While making them, I also put a good amount of salt on the pancakes because that's how I remembered them and it really did help to bring out the flavor.

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I followed Trish's recipe listed below except with vegetable oil and it was excellent!

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The sesame oil over powers the scallions. It doesn't taste like an authentic Chinese scallion pancake.

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I've tried a number of recipes over the last few years and this is the ONLY one I've tried that produces scal pans as good (or better as I get from restaurants. Don't worry about the twisting and whatnot. Just make them straight up and dip 'em in the sauce and you will love it! Fry it in a hot pan. YUM!

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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.

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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.

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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!

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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.

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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.

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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.