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return to me

Recipe: chinese scallion pancakes

I’ve been able to resume my cardio workouts this week and it feels great. It helps alleviate some of the lingering side effects. My body and mind are much happier for it too, albeit a little tuckered out. That’s okay with me. I am a firm believer in the no pain, no gain mantra. Did I mention that I’ve dropped two sizes? Crazy – I know. My oncologist mentioned that I hadn’t gained any weight as most of his chemo patients tend to. It’s hard to gain weight when food 1) tastes like ass and 2) plays havoc on your insides. At least the endorphins from my workouts are flowing – w00t!

Jeremy made it home late this afternoon. Even though I don’t get bent out of shape when he’s on travel, it’s always nice to see my best friend again. Some folks require time away from their partner, but we can get along 24/7 indefinitely and that’s a good thing to know. Actually, we can work together 24/7 in adverse conditions – read: vacation. I literally trust him with my life (well, he used to be high-angle Search and Rescue).

It’s now 1 am and Jeremy just woke up to operate that giant radio telescope… My astrophysicist is hot. [I was about to say astrophysicists are hot, but that is a totally untrue and completely laughable statement.]

This afternoon, I made a recipe I’ve been wanting to post for a while. I usually make these in small quantities when I need to use up leftover dough from Chinese dumplings. It’s something my mom always used to do when I was little. I never learned how to make these outright from my mom – the technique just sunk into my head with all of my visual memories of my childhood. Same with the dumplings. To see how the dough is made, I’ll refer you to the dumpling recipe.

chopped scallions

let the dough sit for 30 minutes under a damp cloth

We never ordered scallion pancakes at dim sum because my parents could make them much better at home. I follow the same general philosophy to this day – if I can make something at home with competence, then I don’t order it when dining out (because I’m usually disappointed).

shape the hunks of dough into racquetball-sized rounds

roll the dough out into a thin pancake

The scallion pancakes are an order of magnitude easier to make than the dumplings. They are also faster and far more forgiving of screw ups.

spread a thin layer of oil over the pancake

sprinkle salt

I discovered that I tend to underestimate the amount of salt needed in the pancake. I used to shake out what I thought was necessary and would realize it wasn’t salty enough after all was said and done. Now, I typically add more than most others would. Your mileage may vary, so the first time you try this recipe, cook the first pancake and taste it so you can adjust the rest accordingly.

sprinkle scallions then roll the pancake like a rug

roll it up like a snail

Rolling out the pancake can get a tad messy at this point because little pockets of air will burst and spew oil in the direction the pin is rolling.

roll out the pancake to 1/8th inch thickness

pan-fry in a little oil on both sides until golden

Frying the pancakes takes some time because I fry each side in about a tablespoon of oil over medium-low flame until crisp and golden. When they are done, you can serve them immediately or toast them up in the oven. Slice into quarters or eighths.

whole scallion pancakes

slice and serve

Chinese Scallion Pancakes
[print recipe]

2 cups flour
1/2 cup warm water
1 bunch scallions, finely chopped
vegetable oil

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into 5 or 6 pieces of equal size. Roll the pieces into balls.

Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16th inch thickness). Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake. Sprinkle 1-2 tablespoons of scallions over the pancake. Roll the pancake up from one end like a rug, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped. With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th inch thickness. Heat a tablespoon of oil on a flat, wide pan over a medium-low to medium flame until hot. Set the pancake in the oil and let fry until the bottom is crisp and golden. Flip the pancake, adding more oil as needed. Remove from heat and serve immediately or reheat in the oven.

105 nibbles at “return to me”

  1. manggy says:

    Wow!! That looks just like one of my favorite breads, roti canai (I believe it’s made in a similar way). I’ve wanted to make some but I’ve been plagued by failure– someone up there’s telling me I should be studying instead :P You just make it look so easy.
    At dim sum restaurants here, pancakes are rarely available– man tau is much more popular. What do you usually eat it with? :)

    Maybe your partner’s hotness has less to do with astrophysics and more to do with high-angle search and rescue, haha :D

  2. Celine says:

    you are a lot of people’s [including me] hero for a lot of various reasons. I’d give you a big bear hug if I could!

  3. Madam Chow says:

    OK, I must make these. Immediately! And I put down my coffee when I read your blog, or I snort it through my nose when I start to laugh!

  4. fanny says:

    Jen this looks absolutely delicious. I’m totally making some for dinner.
    Do you think I could keep the dough – refrigerated – for a couple of days?

    xx fanny

  5. Nicisme says:

    Oooooh, I’d love to give those a try! Must remember to save some dough.

  6. Peter says:

    The pancakes look awesome and pretty easy to make. I too find myself eating more & more at home….going out for food just isn’t as good, is it?

  7. mimi says:

    glad to hear you’re back to some workouts! reminds me of the recent times article about exercise. anyhoo, gorgeous pancakes, must try soon because yours look 1000 times better than those usual soggy fried messes you see at chinese restaurants!

  8. Shell says:

    So glad you are feeling good and managing to whip the body into shape. Those pancakes look great – of course everything you make inspires me to get into the kitchen and cook – you are great at those.
    Keep posting and hope you continue to make wonderful stuff!

  9. SallyBR says:

    Jen… I have ALWAYS wanted to make these… saw a few recipes, never really felt they explained well enough how to make them.

    you were the person who led me to make potstickers from scratch for the first time a few months ago…. now I’ll go on a second “first time adventure” with these pancakes!

    (god to know you are back working out – I hope your chemo is almost over, you certainly had enough of this roller coaster)

  10. Maja says:

    I’m so glad to see you back! :) Tell me when it’s time to open that champagne! :) And i’m sure i could convince my bf and our fathers to do your tiles, i’ve been serving them some of your recipes (just yesterday it was teriyaki time, mmmm) and they’re completely sold. ;)
    These look great, i’m gonna get me some young onions and duplicate them and i was also intrigued by your chinese dumplings, only ate them in ny in chinatown (they’re not serving them anywhere in chinese restaurants in slovenia, don’t know, why not :)) and loved them, so they’ll be on the menu soon.
    Exercise rocks and so do those great and sexy men in our lives! Enjoy your day! :) xoox, Maja

  11. Susan says:

    those look awesome jen. glad you’re gettin up and at ’em. :-)

  12. Jenny says:

    Yummy! Thanks for that great recipe. Will try.

  13. Larissa says:

    My favorite take-away item! Sometimes I only order scallion pancakes! I just recently hipped my husband to these and he was hooked! Thank you so much for this recipe and easy how to! Take care <3

  14. Barbara says:

    I have searched high and low for a scallion pancake recipe like this one! And here I stumble upon it looking for other Daring Bakers April’s Challenge. Great blog!

  15. Kitt says:

    My first response on seeing these is “NOM NOM NOM!” Clearly I’ve been looking at too many lolcats captions.

    Your instructions are great; very clear and easy to follow. So inspiring!

  16. Kaykat says:

    Mmm … these pancakes sound delicious! We lust for these at a favourite chinese hangout, guess it is time to try making them now :)
    That pic of the scallions is really mesmerizing – I can’t stop staring at the vivid green – very pretty!

    Glad you’re back in workout mode, bet that feels good!

  17. jennywenny says:

    nom nom nom, I’m going to say that every day from now on! Hee hee! These look delicious, thanks for the instructions. I have some scallions languishing in my fridge right now, so I know what I’ll be doing with them!! Glad you’re feeling a bit better…

  18. haya says:

    they are so beautiful! and so very springy. perfect for an april lunch.

  19. Nicole says:

    I visit here daily, and must say, aside from your admirable cooking and baking, your positive outlook is amazing. Your attitude in the face of adversity is truly and inspiration and a nice kick in the butt for me to stop bitching about the little things in my life! :)

  20. Madeline says:

    I love scallion pancakes. I make them all the time with pork dumplings. That’s one of my favorite meals. Yours look gorgeous.

  21. Kelly says:

    i love your blog. i feel like we grew up in the same chinese household. you always put up my favorite recipes. i also try to imitate my grandmother and mother’s classics. thanks for putting up the recipes!

  22. Graeme says:

    Yay! Glad to hear that you’re cardio-fit once again – But really, what the hell is a ‘Scallion’? You mean ‘Spring onion’! :-p

    The salted innards can only be a good thing too…No, can’t think of any reason why it wouldn’t be.

  23. Maya says:

    I am so making these. I love them!! Thank you for the recipe. Your pictures are fab like always.

  24. Laura @ HungryAndFrozen says:

    I seriously want to try these now, well done for making the process look alluring and not terrifying! Your step by step photos are gorgeous. If it’s 1am, hope you managed to get some sleep after this…

  25. peabody says:

    Those look so awesome!
    Oh and yes, most people in the physics world in general are far from hot. :) But every now and then(you know, like your hubby) one sneaks in.

  26. Shoshanna says:

    Mmmm….green onion pancake! That’s my childhood favorite. It’s kinda funny how you posted this just as I had bought all the ingredients for dumplings. Except, I didn’t buy dried mushrooms, sui choy or ginger…so much for trying to go off my memory. I’m only good for eating, not so much for remember what ingredients are in each dish. Thanks for the post Jen! Hope you feel better. :)

  27. Holly says:

    These look absolutely awesome and fun to make. Thanks for sharing the recipe!

  28. Kevin says:

    Those pancakes look so good! Nice and light and flaky!

  29. Christina says:

    Wonderful, Jen! There are recipes I keep putting off, but I really shouldn’t. This is one of those.

  30. michelle @ TNS says:

    these look really fun to make. i love scallions, but they don’t often get the spotlight.

    i don’t have an astrophysicist, but i do have an actual rocket scientist. he’s pretty awesome.

    glad your energy’s coming back!

  31. Marc @ NoRecipes says:

    Great photos! I’ve always wondered how they got the scallions so well integrated into the dough.

  32. jenyu says:

    Mark – I don’t see these in all dim sum restaurants either. I think there are two types of dim sum: beijing style and shanghai style? I can’t remember… Anyway, they reflect the regional foods. I rarely see man tou at the dim sum places I frequented in So Cal and the Bay Area. They’re mostly dumplings, turnip cakes, gai lan, spring rolls, do nao, chicken feet (my grandma and mom love those), tripe, braised short ribs, tsa tsao bao, etc. OMG, I’m so hungry now… I guess I usually eat the pancakes along side stir fries or whatever. If entertaining, it will be served as an appetizer more than a side. Oh, I think the astrophysics has something to do with it – I love a fellow with intellect and wit. I think Stephen Colbert is hot ;)

    Celine – oh, you’re very sweet. thank you.

    Madam Chow – goodness, I didn’t realize this was dangerous to read!

    Fanny – I think you could try refrigerating, but when I’ve done this in the past, the dough is harder to work with. I imagine you wouldn’t have problems though, because you’re more skilled than I with all things pastry!

    Nicisme – yeah, even cranking one out is fun :)

    Peter – yup, although the flip side is that going out for food that is good costs more!

    Mimi – thanks! yeah, the ones in the restaurants sometimes sit around for a while ;)

    Shell – aw, you flatter me! These are pretty simple and quite rewarding if you get a chance to make them.

    SallyBR – great! I have had similar experiences with other recipes. When 15 years ago I wouldn’t know where to look to make certain foods, today I can google and find something somewhere on a blog or a website. That’s the beauty of the web – I love sharing information :) Thanks for your sweet thoughts. I have one more round to go and I can’t wait to be done. xxoo

    Maja – Probably 3 more weeks… I’ll have a quiet period on the blog and when I return, let’s hope it’s for good. Thanks sweetie! xxoo

    Susan – thank you :)

    Jenny – awesome! I hope you like them!

    Larissa – no way! That’s great you like them – this way you can have them whenever you like!

    Barbara – thanks, and cheers!

    Kitt – ha ha ha! thanks.

    Kaykat – yeah, I tend to think food is really pretty too! :) And thanks – working out feels great!

    Jennywenny – isn’t that funny? I too find it’s a great way to use up forgotten green onions. Thanks, I am feeling much better than two weeks ago :)

    Haya – you bet.

    Nicole – oh, you give me too much credit. I bitch about the little things too. I love to bitch, it’s so much fun. I just don’t have room on this blog for it all ;) *snort*

    Madeline – thank you!

    Kelly – I think there must be a lot of us ABCs out there trying to recreate traditional recipes in between flashbacks of studying for the SATs ;)

    Graeme – yeah, I DO mean green onion. In fact, that’s what I usually call them, but the pancakes are called scallion pancakes and that was a little bit of a mind fuck for me ;) You caught me!

    Maya – thanks and I hope you like them!

    Laura – yup, I got some sleep :) Actually, I took an early nap and then woke up at midnight – crazy sleep schedule (I blame the astronomer!) ;)

    Peabody – ha ha, you make me bust a gut!

    Shoshanna – thanks, I am feeling good right now! Remind me not to go grocery shopping with you :) Or maybe I should – I write everything down, so I’d have you covered ;)

    Holly – you’re welcome!

    Kevin – these would be easy peasy for a pro like you!

    Christina – yup, this one is fairly simple with minimal investment :)

    Michelle – it’s true, they are usually relegated to garnish or supporting actor. Does your rocket scientist work at JPL by chance? I used to work there – fun times at geek central, ya know ;)

    Marc – huh, I never thought of it that way :) now you know!

  33. Ginny says:

    My co-worker and I were wondering yesterday about how you were doing…yes, we talk about you! I’m glad you are getting your energy back…what you wrote about Jeremy is so sweet! Gives me hope! :)

  34. Christine says:

    Jen – I’m with ya on not ordering things you can competently make at home. I made these once last year using a recipe I found online. The results were meh… so I’ll have to try your recipe next tiem. I love these things – nothing like a fresh, warm scallion pancake dipped in chili soy sauce. By the way, do you ever use oil to coat the pancake?

  35. Hillary says:

    I never think to make pancakes savory but these look quite delicious!

  36. June says:

    Those look so good! I might just have to try them sometime.

  37. Rasa Malaysia says:

    This is the most beautiful scallions pancake I have seen, I have tried your dumplings recipe, and I WILL try this. :)

  38. Mrs Ergül says:

    I’ve never though pancakes could be served so beautiful until I see yours! I feel like trying it too!

  39. Kitt says:

    Back again. I wanted to make these tonight (but with leeks) and thought, now’s a good time to go get a Chinese rolling pin, since I have no rolling pin at all (I’ve used a wine bottle in a pinch). I had one in China for making jiaozi wrappers but lost it somewhere in my many moves since.

    Would you believe I couldn’t find one in the six (6!) Asian groceries I went to today? (OK, I got a little obsessive.) Everyone was like, “Oh yeah, we used to have those …. ” Do you have any ideas where I can find one locally?

    Also, I did find water spinach at Pacific Ocean in Alameda Square. (They have the best green produce, I’ve found.) And some Chinese chives, which I also want to put in the pancakes. Which I will make tomorrow instead, with wine bottle. Had banh mi for dinner because I was too tired after all that shopping.

    One other question: Do you have a preference for vegetable oil?

  40. Camemberu says:

    Oh my, these photos look stunning! I need to make some of these pancakes soon! I love them too! Thank you for such detailed photography and idiot-proof steps!

  41. jennifer says:

    These are great! I just made them for my husband, who is Cantonese. He said they tasted like his Auntie Ping’s!

  42. jenyu says:

    Ginny – aww, that’s too funny! Thanks for the well-wishes and I’m pretty sure there are lots of awesome guys out there – usually the ones that are overlooked for flashier men with far less substance and reliability! :)

    Christine – well yeah, I imagine you can order even less than I can in a restaurant considering your vast repertoire of cooking specialties! You know, I never dipped these guys in sauce! I’ll have to give that a try. Do you mean fry them in oil? I do that, but I’m not sure what you mean by coat the pancake (pre-cooking or post-cooking?).

    Hillary – thanks!

    June – easy peasy, especially for an accomplished cook like you!

    Bee – you’re going to nail this one down in no time flat, lady :)

    Mrs Ergul – I swear it’s not that hard and the results are yum!

    Kitt – I don’t know what I Chinese rolling pin is. I think I got my rolling pin at… some baking store! :) Just something simple should work. I just use canola oil – whatever won’t break the bank!

    Camemberu – you’re welcome!

    Jennifer – sweet! :)

  43. Jane says:

    I just made these today and they turned out great. I love all savory pancakes (Chinese scallion pancakes, Korean chive pancakes, Seafood pancakes.. etc). Yum!

  44. Kitt says:


    A Chinese rolling pin is a short dowel that is slightly tapered at the ends. You can maneuver it with one hand while rotating the disk of dough with the other.

    I tend to get obsessive about finding just the right thing, but I take pleasure in the hunt, too.

  45. jenyu says:

    Jane – terrific!

    Kitt – you can achieve the same thing with a straight plain wooden pin. That’s what I use (that’s what my family has always used).

  46. Kitt says:

    Or a wine bottle!

    Not-scallion pancakes.

  47. Love and Olive Oil » Saucy Tofu and Scallion Pancakes says:

    […] A great step-by-step recipe with photos for these delicious pancakes can be found over at Use Real Butter. […]

  48. Kin says:

    Love these — one of my favorite foods as a kid, and I still pester my mother to make them whenever we have the time. I’ve never seen them in any restaurants or the like, though.

    They taste great when bought off the streets in Taiwan. *__*

  49. JR says:

    I made these the other night and they came out perfectly!! I hardy cook and when I do it’s usually eggs or just frozen food. This was a little more work but was definately worth it. Thanks!

  50. jenyu says:

    Kin – I’ve never had them in Taiwan (never been), but I hear the street food there is awesome :)

    JR – great! I’m so glad it worked out for you and you liked it!

  51. wonderment » Blog Archive » Savory Pancakes, anyone? says:

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  52. Wes says:

    I made these last night… I *love* green onion pancakes, but I’d never thought to try making them at home. There’s a great dumpling shop here in Toronto that makes them and they’re extremely tasty. Thanks for the how-to!

  53. Wes says:

    ps. here’s a photo:

  54. jenyu says:

    Wes – nice job! You’re welcome.

  55. Jana says:

    I just bought the tuna and scallions to make this.

    Oh I am fully aware you don’t put tuna in them. I have just been wanting to make them and I happened to see some fantastic ahi tuna as well. A little poke here, a few scallion pancakes there, farmer’s market cucumbers with a salad with some peanuts perhaps, maybe a little fried rice and some mochi ice cream. All the boys in my family will think they are in heaven.

    Nice blog by the way. I have been enjoying it. I grew up in Colorado. I was there until three years ago. Your hiking pictures make me homesick.

    Thanks for that. Really. It always feels good to remember. I’ve hiked in some of those places.

  56. jenyu says:

    Jana – I hope it was an awesome dinner. Best regards from CO :)

  57. rose says:

    jen, i want to try this. always have to get frozen ones from chinatown because i don’t know how to make it. now this is no mystery anymore. have a blessed and healthy new year to all…

  58. rose says:

    mine turned out very nice. it went so fast, i thought i would have a chance to freeze some for snacks. great appetizers and crowd pleasing food! don’t even make special dipping sauce, just use chili sauce from the bottle.

  59. jenyu says:

    Rose – they are quite popular! Next time make a double batch and save some for yourself :)

  60. J. says:

    THANK YOU for posting this. This is my favorite dim sum ever (we always end up getting at least two whenever we go) and the only recipe I’d found to make it included a huge amount of lard. Which is a huge baking turn-off, in my opinion. But this is near the top of my to-bake list, now, thanks so much!

  61. jenyu says:

    J – you’re very welcome!

  62. Chinese Scallion Pancakes « Delish says:

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  63. soopling says:

    I just made these! The amount of salt IS hard to gauge…at first I had too little, and then I ended up overcompensating, so all the rest were too salty. Next time I should be able to figure out the balance though. Also, I used Asian sesame oil instead of veggie oil in the pancakes (though I used veggie to fry); I thought it added a nice touch. Thanks for the recipe!

  64. jenyu says:

    Soopling – you’re welcome :)

  65. March Food Letter | Macheesmo says:

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  66. Laura says:

    Hi Jenyu,
    I made these the other night, and everyone loved them, but they did not look like yours. I couldn’t get the nice golden brown color either. They seemed more like chewy tortillas, but they were still really delicious and have been added to the “keeper” list. Maybe I rolled them too thinly? Please let me know what I did wrong. Thanks for a great site!! Just discovered you on the list of 50 best food blogs on the London Times website.

  67. jenyu says:

    Laura – well, if they weren’t brown, then I’m guessing you didn’t use enough oil in the pan and that the pan wasn’t hot enough? They take several minutes to cook before they brown and crisp up. Hope that helps some. Best!

  68. cremebrulee says:

    I made these pancakes the other night and they were absolutely delicious!! I never thought they would be that easy to make at home, even for clumsy cooks like me. I’ve just discovered your blog by incident and look forward to trying many more recipes from your site. Thanks for sharing your recipes! Oh and your photography is amazing – the step-by-step photos are also greatly appreciated!

  69. jenyu says:

    Cremebrulee – thank you! I love these things and really, it’s all a matter of knowing how to make them. They’re pretty hard to screw up :)

  70. Chinese Green Onion Pancakes | Eating Out Loud says:

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  71. Carolyn says:

    Thank you, Thank you, Thank you for posting this recipe. When I was little my family used to frequent this Chinese restaurant that served green onion pie. I have never again seen this on a menu and I have always wanted to eat it again. I recently made your recipe for Chinese dumplings and they were wonderful. I can’t wait to make this tonight! I have recently tried to get back to my Chinese roots by learning more Chinese recipes. Your site is great and authentic. I really appreciate it!

  72. Scallion Pancakes « Me and My Roommate says:

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  73. Vonessa says:

    I just wanted to let you know that your pictures are absolutely beautiful (I know, strange to say beautiful for green onion pancakes) — probably the best I’ve seen online for any green onion recipe.


  74. xtal says:

    We always buy these here in Ohio at the asian stores.. My husband said they are awesome made fresh in taiwan where he is from.. When i found this recipe i HAD to make it! They are amazing. I made tons and froze them between sheets of wax paper so when we want them we dont have to make from scratch.. Thank you so much for all these great recipes! Some of these are things we have looked for but havent been able to find in english. Thank you thank you!!

  75. Scallion pancakes « Chef It Yourself says:

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  76. Kerri says:

    hi! thank you so much for the recipe. I’ve been on the hunt to find a recipe for these, and I tried it and they were delicious. I found I had to use a little more water to get the right consistency, but maybe I just didn’t know what I was doing?! I’ve done a post on it on my blog with a link back to yours. It has pictures and everything. :)

    Thanks again!

  77. Chinese scallion pancakes « Parlez-vous anglais? says:

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  81. Yvette says:

    I tired this and it came out great, thank you.

  82. Green onion/scallion pancakes | Kirbie Cravings says:

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  83. Suus says:

    I just made these, and they were great! Since I didn’t know what I was making, I asked my chinese housemate for tips. Mine came out salty, flakey, and delicious! My housemate told me the only difference from the real thing was that the ones she buys on the street in China are “more burnt”. I’ll take that as a compliment!

  84. loss says:

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  85. MParkin says:

    SOOOO many recipes out there – my mom’s friend has tested quite a few now and says this is the best. Thanks for sharing!!

  86. Scallion pancakes | WinordieShop says:

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  88. Claire says:

    This is a great recipe – I love keeping some in the freezer to have as a quick snack! I did a post about them on my blog, check it out here:

  89. Chinese Scallion Pancakes | sel et sucre says:

    […] Pancakes (adapted from Use Real Butter) Yield: 5 – 6 […]

  90. Tom in even Norther NNY says:

    Wow, looking at those bring back memories. My best friend in high school hailed from Taiwan and his mom used to teach cooking there before moving to the US. She used to make some like that and another version kind of like that with meat and scallion filling that was folded in half and sealed and pan fried. Those were about 6″ across the spine and a heck of a tasting and filling after school snack.

    Another thing I’ve been looking around for is a sweet red bean paste cake that is baked. I saw your steamed ones and they look delicious too. It was a filling like yours but in a kind of pastry shell.

    That woman could make a boiled chicken taste like a king’s feast.

  91. Jessica says:

    Help! I was craving these so much, but unfortunately there are no good Taiwanese restaurants around me….so I tried to make it….I made the recipe as directed, but had to add a little more water, then i couldn’t roll them flat after i put the green onion in it just came apart like the breast cancer awareness ribbon…it just wouldn’t stick together in a flat circle AND i couldn’t get it flat enough it was way too thick! Please help! what am i doing wrong?

  92. jenyu says:

    Jessica – it sounds like the dough is too dry. Keep adding more water until it’s nice and pliable. The volume measurements of flour can vary greatly because the density varies, so the water is just a guideline. Go by feel. Hopefully it will work out!

  93. Chinese Scallion Pancakes | antoinettescake says:

    […] and third time.  Plus they’re gorgeous and incredibly tasty! *I’m including the original recipe because it’s worth trying out and also has wonderful photos showing how to make these […]

  94. Miso Grilled Quail w/ Scallion Pancakes & | Green Snobs Atlanta says:

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  95. Nitti says:

    Was looking for a recipe for this for quite awhile now. and stumble upon your website. Awed by all the recipes you have that I would love to make.
    Question about the it just regular all-purpose flour?
    Thank you.

  96. jenyu says:

    Nitti – it is regular all-purpose flour :)

  97. Green Onion Pancakes « Weeknite Meals says:

    […] Adapted from Use Real Butter […]

  98. Dennis says:

    I love this recipe and I am trying to make duck tacos this week and want to know if I make these pancakes on the thin side can I fold them over and make a taco? I am daunted by the Cantonese pancakes that require a double pancake and separation.


  99. jenyu says:

    Dennis – you’ll have to make them pretty thin, me thinks. The problem is that the spiral nature of the dough means that it won’t hold together as nicely as a tortilla. Good luck!

  100. kendricks says:

    I’ve tried them as a wrap in a chinese noodle house! with stewed beef, hoisin and scallions. they’re so darn good. :D

  101. jennifer says:

    Hello! Thank you for the recipe! :) I found a recipe that uses yeast. Have you done that before? I wonder how that will change the texture of the pancake. Thanks!

  102. jenyu says:

    jennifer – I haven’t done it before, but I think my grandma has made something like this in the past. It’s very different – more like a bread and less crunchy like these pancakes. Sounds good though!

  103. Chinese Scallion Pancakes | Delights from Rae says:

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  104. Michelle says:

    This was the recipe when I first found your blog, but somehow I never made it at the time. Years later I’m still reading the blog. I was thinking of Chinese takeout for dinner last night but was dissatisfied with the local Chinese restaurant options. The problem was that my pregnant wife had an intense craving for scallion pancakes and a slurpee. I somehow remembered reading this recipe years ago and less than an hour later I was eating some amazing homemade scallion pancakes. Thanks for another great recipe! I’m still working on getting her the slurpee.

  105. Ellen Phillips says:

    Love these and the dumplings which come out really well for a gringo. This is probably sacrilege, but I add capers with the scallions, garlic and pretzel salt. Just so good!

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