Chinese Scallion Pancakes

Good recipe, but as others have said, there’s too much salt. I used a mixture of vegetable oil and sesame oil, added 1 very finely minced clove of garlic to the scallions, and used a scant 1/4 tsp salt on each pancake. Will use even less salt next time. I rolled out the final discs to approx 1/4″ and they were not at all doughy and were really flaky. Next time I may also add some chili flake to the scallion/garlic mixture.

Wayyyyyyyyyyy too salty. I’m pretty sure I followed the instructions correctly, but WOAH. I would recommend either not putting any salt in the dough rounds with the green onions, or just put much less. The actual flavor would have been very good, but the salt was just so overpowering.

I really enjoyed these pancakes! Soft, chewy, and yummy – excellent comfort food for mid-week. I think the key to soft, pliable dough and pancakes is 1) avoid adding extra flour during kneading (the dough is very sticky at first but firms up after a few min) and 2) perhaps reducing the kneading time – I stopped at 6 min b/c I had a nice elastic dough at that point; much longer and it may have gotten tough. Also, I am reducing my rating by 1 star b/c I think some of the measurements are off in this recipe. I was very glad I had read previous reviews and drastically reduced the salt – I ended up adding 1/2 tsp to the dough, and sprinkling some on with the scallions during rolling. As written it would have been way too salty! I was also puzzled by the specified 1/2 inch final rolling thickness – the pancakes look much thinner in the pictures. I ended up rolling to about 1/4 inch thickness. Overall, I would definitely make these again with the modifications.

My pancakes turned out awesome. Brushed on some sesame oil with the scallions to enhance the flavors. I also sprinkled some finishing salt and used a couple of dipping sauces to further enhance the dish.

This is a great addition to any meal. The simple list of ingredients are easy to put together and cook up in no time.

love how people use the WRONG flour and the complain about the recipe… its perfect, ty.

Aside from not being able to get the circular shape, mine came out great! Very easy to make.

Once you form the scroll/rope into a disc, roll it out to no more than 1/4″ thick, then fry it. The flavor is fine.

Would make them much thinner next time. 1/2 inch thick rounds seems awfully thick.

I tried this for the first time today. The dough was sticky even after I let the dough sit. Once I got some flour on it, it was fine. It rolled out well with only a little contracting. The method of rolling and folding ensures an even distribution of scallion. I didn’t find them all that flavorful by themselves but with some sauce, they were excellent.

This was great. as others said the dough needed a little altering as it was hard to work with. definitely TRY THIS RECIPE!!!!!

make sure to roll the dough reallythin, also it’s salty and goes well with dipping sauce

I added a bit more salt, and used a combination of sesame oil and vegetable oil inside. Good, will try again.

i tried this recipe. I found the dough heavy and hard to work I would like to know what consistency of the dough should be? Mine was a bread dough… Found it hard to get it stretches out bug and thin. I followed the recipe. I did use bread flour. Perhaps it was too heavy.

I use to make a stop in Flushing,NY for scallion pancakes every time I had to make a run to JFK. Been craving this since I moved to the VI. This was right on! Simple and easy!

I really liked these pancakes. They came out very well! Next time, I would like to try a blend of sesame oil and vegetable oil to brush them with.

I liked this recipe, though I felt the pancakes were a wee bit heavy/doughy. I followed the recipe almost exactly as written–only differences were I let the dough rest for about 60 minutes (needed extra time to finish mincing the scallions) and I used less salt. This recipe calls for WAY too much salt–1/2 tsp per pancake would be excessive IMO! I just sprinkled a pinch on each one before rolling. I wasn’t entirely sure what was meant by rolling the scroll into a “disk”–I think I did it right, but that description makes me wonder. Served them with Trader Joe’s Gyozo Dipping Sauce and homemade egg drop soup. This was my first time making scallion pancakes, so perhaps I’ll try a couple other recipes and see which I like the best. Thanks!

I’m making these as I’m writing. Very simple recipe to to follow. I allowed the dough to rest for a good hour before rolling it out again. I also added a little sesame oil to the canola oil that I brushed the dough with. I made a dipping sauce which consists of soy sauce, rice-wine vinegar, toasted sesame oil, garlic powder, and honey and sugar to taste. Topped with a few scallions it’s an easy accompaniment to this recipe.

Very tasty! I couldn’t believe how well they came out the first time. My boyfriend had a hard time believing I made them myself. On my second go, I learned the hard way that you definitely have to let the dough sit- the longer the better. I’d also suggest getting the water as hot as possible. As for dipping sauce, I’d suggest Trader Joe’s Soyaki sauce. It makes for the perfect accompaniment.

Good recipe. I substituted chickpea flour for half the flour and added cumin and sesame seeds. Next time I’ll use sesame oil to add to the flavor. I didn’t think the salt was too excessive. They were even good cold. Thinking of eating the leftovers for lunch with goat cheese.

Made the pancakes tonight and they came out pretty good except that they were too salty even though I cut the salt back to 1 1/2 tsp. My husband liked it as well.We would both like to see a good dipping sauce recipe along with it. Thanks!I would make it again..it was as good as any restaurant pancake.