Scallion Pancakes with Ginger Dipping Sauce

I made these scallion pancakes the other day. I thought they were awful. We order them from our favorite take-out place all the time, and they are usually very flaky. Mine were heavy/dense/doughy and not at all flaky.

I found the dough heavy and hard to work. I would like to know what consistency the dough should be? Mine was like a bread dough. It was hard to get it stretched thin. I followed the recipe except I did use bread flour instead of all purpose flour and then I didn’t have time to let the dough rest. I have to admit I forgot to brush the flour-oil mixture on the pancakes before rolling them, so that may have contributed to the problem.

I didn’t have the ingredients for the dipping sauce so we just used plain soy sauce and added some black pepper for a dipping sauce. It didn’t taste like the sauce from our favorite take out.

I really can’t recommend this recipe.

amazing!

First time I made scallion pancakes and it was such a success we have had them three more times already!  Loving them, thanks Ming Tsai!!!

They came out pretty good (taste). I wish that somehow the spiraling method was better explained or shown.  I had an issue with this part of the recipe, but it still came out fine.

There is a class that he does on food network app  Watched twice going to make  i will report my results  best to see class first for technique 

I’ve never tried to make scallion pancakes before, but this recipe does work.  I used a stand mixer to make the dough, and added the S&P there.  Although effective, the twist-and-spiral forming seems fussy.  Rolling the quartered dough into balls and then flattening would probably work as well, if not better (the scallions tend to escape).  And 1/4C oil + 2t sesame oil is more than enough for brushing the dough rectangle.  Use whatever’s left to fry the pancakes.

This recipe is the best I’ve tried making! It tastes great and just as importantly it turns out pancakes with nice layers! Other recipes don’t twist and then spiral which I think is key for the layers if you care about them like I do. Thanks, Ming Tsai!

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.

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

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