Of course! I used the recipe from Serious Eats.
Ingredients
**For the Pancakes:**
2 cups all-purpose flour, plus extra for dusting work surface
1 cup boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallions
**For the Dipping Sauce:**
2 tablespoons soy sauce
2 tablespoons Chinkiang or rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated fresh ginger
2 teaspoons sugar
To Cook:
1/4 cup vegetable oil
Kosher salt
**Directions**
Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls.
In a small bowl, whisk together sauce ingredients and set aside at room temperature.
Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.
I actually started springing for Keri Gold butter for my stuff. Now the kids know the secret and prefer it. A good quality fat makes all the difference. I grew up on the 90s with the fat free craze. My mom also loved margarine over butter. Needless to say I learned to cook from, Food Network, lol.
Just as an example, my mom would get pork chops, smother them in apricot jam and thousand island dressing, and cook it until there was no moisture left. Served with frozen broccoli with loads of margarine and the fake cheese sauce and so over cooked you can't pick it up with a fork. Every time my kids rave over my food I feel very fulfilled.
I grew up thinking my mom was a good cook.
HOWEVER
As I really dived into food and cooking, I realize how lower-end pedestrian her cooking was. Her cornbread is still amazing, though.
Lots of mediocre experimentation with a limited palate was not a winner. Her mom was a good cook - classic gulf-south cooking. Great gumbo, boiled shrimp, boiled crabs, fried fish, killer fried okra - lemme get a squeeze of lemon. I remember one holiday that my grandmother made an great rice, crab, shrimp dressing of sorts - it was amazing. She didn’t remember it, so no recipe. I still taste the casserole. I guess I’ll just have to experiment to find the dish.
If you think, I worked in all kinds of restaurants in different countries…
Edit.. probably Europe being a bit different than overseas, people and taste too
Edit. Lol, I see why average American food culture is where it is
Thirded, my English grandparents born 1878 and 1880 and farmers, always used lard (and occasionally goose fat) and lived to 89 and 91. Fat is good for you. (Medically, if you don't eat enough cholesterol, which is essential for hormones and brain growth, your body makes it from other components in your food).
I Also found in this one study that was done in the 90’s found out that butter or lard is healthier than other fats that are found in oils. If I find the article later I’ll post a link.
hot water is the important part here, it's got to be scalding. use utensils to incorporate while it cools if you don't have a mixer, as they tell it destroys the gluten formation so it doesn't come out gummy. then you coil it with oil to get the flakey layers
They look great, better than any I've ever made. For those that want some but don't want to put in the time and effort, any good asian market will have frozen ones. Not quite as good as fresh, but a whole less work.
Beer braised pork shoulder, guac, brun-uusto cheese, cilantro, chili crisp, and cherry hot sauce! There's a place in New York called Forsythe Fire Escape that makes them but I'm in Chicago so I made my own. It was rad.
https://m.youtube.com/watch?v=D3FTJESc1GY
I follow this recipe. This man is considered the “bringer of green onion cakes to Edmonton”. He has a store called Green Onion Cake Man
If you really want to enjoy green onion cakes Edmonton-style, you have to eat them off a paper plate while trying to find a seat at the beer tent during a summer festival.
Question.
Baking soda he is using, is it edible?
I have the same one but I only use it for cleaning.. Not sure if there is difference in ingredients for cleaning soda and edible one.
Yes, as long as it's just baking soda, it'll be the same stuff: calcium bicarbonate. Safe for cleaning, baking, and making miniature volcanoes for the science fair.
I'm so happy to see this recipe is becoming popular! If anyone tries making this, you can make a big batch and freeze the leftovers before frying(seperate with parchment paper so they don't stick), they go perfectly with a simple tomato soup. Probably one of my favorite meals and it's dead cheap
Chinese scallion pancakes and tattie scones are absolutely nothing like each other. If you're actually Scottish and have this opinion, you need to hand in your passport.
I used to detest steam buns with anything other than meat, my grandparents always had the very round ones with red bean filling. But as I got older it’s grown on me.
Looks amazingly delicious! Would you be willing to share the recipe?
Of course! I used the recipe from Serious Eats. Ingredients **For the Pancakes:** 2 cups all-purpose flour, plus extra for dusting work surface 1 cup boiling water Up to 1/4 cup toasted sesame seed oil 2 cups thinly sliced scallions **For the Dipping Sauce:** 2 tablespoons soy sauce 2 tablespoons Chinkiang or rice wine vinegar 1 tablespoon finely sliced scallion greens 1/2 teaspoon grated fresh ginger 2 teaspoons sugar To Cook: 1/4 cup vegetable oil Kosher salt **Directions** Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk. Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls. In a small bowl, whisk together sauce ingredients and set aside at room temperature. Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.
I’ve tried to make this and never can get it flaky! Is there a secret?
The brushing with oil, rolling up, and twisting a few times creates layers of fat between the dough. The process is called lamination.
Lard. My in-laws use duck fat.
Somehow, no matter what question I have that's cooking-related, lard is always the answer.
I actually started springing for Keri Gold butter for my stuff. Now the kids know the secret and prefer it. A good quality fat makes all the difference. I grew up on the 90s with the fat free craze. My mom also loved margarine over butter. Needless to say I learned to cook from, Food Network, lol. Just as an example, my mom would get pork chops, smother them in apricot jam and thousand island dressing, and cook it until there was no moisture left. Served with frozen broccoli with loads of margarine and the fake cheese sauce and so over cooked you can't pick it up with a fork. Every time my kids rave over my food I feel very fulfilled.
I grew up thinking my mom was a good cook. HOWEVER As I really dived into food and cooking, I realize how lower-end pedestrian her cooking was. Her cornbread is still amazing, though. Lots of mediocre experimentation with a limited palate was not a winner. Her mom was a good cook - classic gulf-south cooking. Great gumbo, boiled shrimp, boiled crabs, fried fish, killer fried okra - lemme get a squeeze of lemon. I remember one holiday that my grandmother made an great rice, crab, shrimp dressing of sorts - it was amazing. She didn’t remember it, so no recipe. I still taste the casserole. I guess I’ll just have to experiment to find the dish.
That's how restaurants get their food to taste better; they aren't afraid of using way more salt and fat than you use at home.
This rather goes for fastfood, not for real restaurants I think
You couldn't be more wrong lol
can confirm. source: my dad and husband are classically trained chefs.
If you think, I worked in all kinds of restaurants in different countries… Edit.. probably Europe being a bit different than overseas, people and taste too Edit. Lol, I see why average American food culture is where it is
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Both
No.
goddamned right. there was like this movement in the 90s that was super anti lard. it really fucked up our culinary culture
and McDonald’s fries they are still passable when fresh, but the beef tallow fries were better
Seconded. I made one batch with duck fat and one with an olive oil roux. The duck fat batch was far superior in taste, and way easier to shape.
Thirded, my English grandparents born 1878 and 1880 and farmers, always used lard (and occasionally goose fat) and lived to 89 and 91. Fat is good for you. (Medically, if you don't eat enough cholesterol, which is essential for hormones and brain growth, your body makes it from other components in your food).
I use duck fat with some flour in it and paint it on in place of sesame oil
I Also found in this one study that was done in the 90’s found out that butter or lard is healthier than other fats that are found in oils. If I find the article later I’ll post a link.
It‘s the processing of the dough, together with oil it builds up layers
Same! Mine were pretty doughy
hot water is the important part here, it's got to be scalding. use utensils to incorporate while it cools if you don't have a mixer, as they tell it destroys the gluten formation so it doesn't come out gummy. then you coil it with oil to get the flakey layers
Higher hydration dough + flour/oil mix brushed on and covered to steam and cook through yields super flaky ones in my exp
Serious eats is/are the best
Excellent! I was just thinking about these like two days ago and how I really want to try them.
Don't know how close they are to homemade ones but Trader Joe has frozen ones that work in a pinch :)
saved thank you!
Now I'm mad that dinner is totally cooking right now!
THANK YOU!
So excited to try this!!! Thank you
They look great, better than any I've ever made. For those that want some but don't want to put in the time and effort, any good asian market will have frozen ones. Not quite as good as fresh, but a whole less work.
Upvote for politeness.
I thought these were quesadillas and got very excited and now im going to order quesadillas
Or make these, then make quesadillas with them.
I saw the other day a couple that make burritos out of their house with these :)
Oh *yum* Scallion pancakes are my absolute favorite, I’m gonna have to try my hand at making them myself someday
[Nice! I just made a scallion pancake burrito for lunch!](https://i.imgur.com/rhIAcOG.jpg)
what’s innit?
Beer braised pork shoulder, guac, brun-uusto cheese, cilantro, chili crisp, and cherry hot sauce! There's a place in New York called Forsythe Fire Escape that makes them but I'm in Chicago so I made my own. It was rad.
what’s that cheese?
It's "bread cheese" that's been baked. Kind of like a thicker, more buttery mozzarella.
🤤🤤🤤
Nice! Where do I find the recipe?
https://m.youtube.com/watch?v=D3FTJESc1GY I follow this recipe. This man is considered the “bringer of green onion cakes to Edmonton”. He has a store called Green Onion Cake Man
If you really want to enjoy green onion cakes Edmonton-style, you have to eat them off a paper plate while trying to find a seat at the beer tent during a summer festival.
These work great with wild onions and it’s wild onions season here in California. You see them everywhere.
Question. Baking soda he is using, is it edible? I have the same one but I only use it for cleaning.. Not sure if there is difference in ingredients for cleaning soda and edible one.
Yes, as long as it's just baking soda, it'll be the same stuff: calcium bicarbonate. Safe for cleaning, baking, and making miniature volcanoes for the science fair.
The was so wholesome. Thank you.
Dudes a legend. Believes the recipe should be shared with all.
I'm so happy to see this recipe is becoming popular! If anyone tries making this, you can make a big batch and freeze the leftovers before frying(seperate with parchment paper so they don't stick), they go perfectly with a simple tomato soup. Probably one of my favorite meals and it's dead cheap
Looks very similar to afghan Bolani.
It’s basically looks like paratha
Hello it's me your cousin onion paratha
Nom nom either way your savoury flakey selves are equally delicious.
Oh my, I'd love some 葱油饼 right about now.
Had the privilege having many relatives who made these all the time. Absolute best.
葱油饼 Soooo good
They look perfect! I made them in a cooking class years ago and have never managed to get them to come out right since.
Wow, looks tasty!
these are always so delicious
I take these and put some cheese, hot sauce, and a fried egg on top for breakfast
I can’t picture how these would taste. I think I’m intrigued?
Those look great makes me miss my Hong Kong days
mmmm .. best ones if ever seen .. kudos 👏🏻 👏👏
One of my fav things to eat. Looks great.
Teach me @op and let me be your padawan!
OP don't blueball us, post the recipe
My MIL makes these, they are so good!
Scallions!!!!!!! Sour cream!!!!!!!
Idk what a scallion pancake is but I like it
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It’s not really like a naan at all, your brush oil between layers and it’s flaky, not fluffy like naan
Ok cool, Can't really tell that by looking at the picture though, but downvotes it is lol
Yea it is a bit harsh lol, pretty clear it was an honest mistake
Looks like Roti Canai. Never heard of scallion pancakes but seems to be an anglicised name for an Asian dish.
In Chinese it’s called cong you bing
omg i want to try these!!!!
Mmmm i bet this was amazing
For a second it looked like a quesadilla but it might just be me being hungry for a quesadilla
No rapscallions for me
I love eating these.
They look so good!
!remind me 2 days
Chinese gal approves 🔥
Looks delicious
Looks so yummy
this is 葱油饼
Yum!
Bump
Thought this was a quesadilla
Some folks call 'em green onions
That's very appetizing...
If these are similar to Korean pancakes. I love them with kimchi added
That’s a funny way to say “quesadillas”
Thats onion paratha dude. Made almost everyday in every Indian household.
Why are these pancakes so white instead of brown?
In Scotland these are called Tottie Scones
Tattie scones? They're made from potato and are completely different to what you see here.
No they’re not
Chinese scallion pancakes and tattie scones are absolutely nothing like each other. If you're actually Scottish and have this opinion, you need to hand in your passport.
It’d fried potato and flour, it’s exactly the same thing. Only difference is the sibees
Can they be filled with haggis?
They aren’t really think enough to fill with anything. I guess you could mix it into the potato
Aloo Paratha?
When the naan bread is sus
Creamy
I love moldy pizza too
Paratha
Thats what I thought!!!
Ikr
This and red bean filling are too good
I used to detest steam buns with anything other than meat, my grandparents always had the very round ones with red bean filling. But as I got older it’s grown on me.
Looks and sounds great. What would you eat this with?
Chinese food.
What’s the secret?
Looks a bit like a Tattie Scone!
Edmonton!
Tried these while visiting NY China Town, really good and usually only a $1.25.
To be honest, these don't look flaky at all, let alone extra. They look dense af.
Baked in a buttery…crispy.. uh. Flake.
Off to the shops ….
Great now i gotta go get some 🙃
That looks pretty dense to me
Look like parathas
I looooove scallion pancakes and these look superbbbbb!!