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Scallion Pancakes - Chinese Style

the urban baker: Scallion Pancakes - Chinese Style

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Friday, August 20, 2010

Scallion Pancakes - Chinese Style

When ever we go to a Chinese Restaurant, the first thing I look for, on the menu, are the scallion pancakes.  I was first introduced to these savory yet flakey dough pancakes back in the mid 80's.  Back in the day when MIguel and I had the luxury and freedom to pretty much do what ever we wanted, when ever we wanted,  On those care free evenings, we would hit Mandarette for a late night snack.  We always ordered the same thing
( unless we were others ); scallion pancakes, cold summer noodles, and the pan fried string beans with fresh garlic.  So good!

I have not been able to find a scallion pancake as good, until yesterday.  This pancake, made in my very own little kitchen was just as good as the savory pockets of dough with green onions that are reminiscent of those leisurely, late night snacks.

Scallion Pancakes
inspired from here
yield: 2 large pancakes

250g (8.8 ounces) all-purpose flour
1/2 tsp. salt
110 ml (3.9 ounces) warm water
20g scallions, green part only, chopped
vegetable oil or ghee for frying

• sift flour and salt in a large bowl. make a well in the middle and add the warm water.  using your hands, slowly  mix to a dough.
• cover the dough in plastic wrap and let rest in the fridge for 30 minutes ( I let it rest longer ).
• divide the dough into 2 equal parts
• place one of the portions of dough on a lightly floured surface ( I use a marble slab ).  using a rolling pin, roll it out to a circle, as thin as possible.  the thinner the better as it will make a flakier pancake.
• brush the surface with the oil and sprinkle half the scallions over the top.
• roll up the dough, like a cigar, pinching the edges to seal in all the goodness inside.
• now take your "cigar" of dough and coil it, like a snail. once coiled, flatten slightly with the palm of your hand.  using your rolling pin, roll out to a large circle.
• heat a non-stick pan with a little bit of ghee.  over medium heat, cook the pancake about 4-5 minutes per side, until lightly golden brown, crisp, but not burnt.
• repeat with other pancake.

I served my pancakes with two dipping sauces.  one was straight rice wine vinegar with julienned ginger and the other was a mixture of plum sauce, hoisin sauce and a very little bit of rice wine vinegar.

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Blogger Maria said...

I can't wait to try these!

August 20, 2010 at 6:57 AM  
Blogger jocelyn said...


August 20, 2010 at 7:02 AM  
Blogger Kim said...

I like food that I can dip. I know it's kind of childish, but I like it! Your pancakes look pretty good!

August 20, 2010 at 8:24 AM  
Anonymous Adrienne said...

These look so great! I'm definitely going to try these at home :)

August 20, 2010 at 1:42 PM  
Anonymous Charlene Huang said...

Lets see how my kids rate them. They have been bugging me for this. I cooked up my last two frozen Tsung Yao Beng from Mamma Lu's this morning, and they will be thrilled when I can just make them fresh. Thanks

August 20, 2010 at 1:51 PM  
Blogger Amnah said...

Mmmmm... love these! I always order these so I'd love to be able to make them at home.

August 20, 2010 at 2:00 PM  
Blogger Jackie said...

I cannot wait to try making these - they look so yummy!

August 20, 2010 at 2:03 PM  
Blogger Mary said...

These really look delicious. I love scallion pancakes and like the way your recipe reads. I've used my current recipe for years, but I'm always open to experimentation. I hope you are having a great day. Blessings...Mary

August 20, 2010 at 7:03 PM  
Anonymous Anonymous said...

Looks good! Glad you enjoyed the pancakes :)

August 21, 2010 at 4:15 AM  
Blogger Brownieville Girl said...

These are going on my "to try" list!

August 21, 2010 at 6:56 AM  
Blogger Danelle said...

I've never had these, but I love onions of any kind, so I can't wait to try them.

August 21, 2010 at 9:19 AM  
Anonymous Anonymous said...

Made this morning for the kids. The flavor was perfect, but I found the texture a bit dry. I don't know what Mandarette's are like, but I am used to the traditional Chinese scallion oil cakes that I grew up with. I may try the more traditional and caloric method of rolling the pancakes out on an oiled surface rather than floured. When I was very generous in slathering the 2nd pancake with oil before sprinkling scallion, the kids said it was closer, but still on the dry side.

August 21, 2010 at 9:25 AM  
Blogger Anh said...

Those look lovely ! I love scallion pancakes :)

August 23, 2010 at 7:05 PM  
Blogger Jeannie said...

Hmmm yes! this is a very lovely pancake...I have tried it myself, I ate mine with curry! yumm!

August 30, 2010 at 6:34 AM  

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