Recipe by Mei
"Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat."
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cold water, or as needed
vegetable oil, or as needed, divided
green onions (scallions), minced
I have not tried the recipe but reading it I noticed that the salt was off. 1 tablespoon of salt equals 3 teaspoons. Reading further in the recipe it states to use 1 teaspoon first and then a 1/2 teaspoon later. So recipe should read 1 1/2 teaspoon divided, that would correct the sodium numbers, literally cutting it in half. In saying this I am looking forward to trying this recipe. Thanks for posting it.
I made these scallions pancakes the other day. My kids and wife loved them...I thought they were good, but not excellent. This was my first time making scallion pancakes, so that may have been a contributing factor. We order them from our local take-out places all the time, and they are usually a little bit more flaky from them (although not always perfect from them either): mine was a bit dense/doughy. I have to admit, I forgot to brush the oil on the pancakes before rolling them, so that may have contributed to the problem. We used plain soy cause as the dipping sauce, but a sauce more like one used for dumplings would be more appropriate.
I would definitely make these again, and would recommend this recipe. If I can get them a bit more flaky, and if the original author would add dipping sauce recipe, I would give this 5 stars/
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Scallion Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 129
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