Pan-Fried Chinese Pancakes Recipe Reviews - (Pg. 2)
Reviewed: May 19, 2010
This took me a long time to make but I think with practice I could whip some up in no time. They had a great texture with a mild onion-y taste, but definitely need a sauce to go with them - I tried a spicy chutney that was delicious, but I think Chinese sweet and sour sauce would be best. Also, I had to add much more flour than the recipe called for, enough to make it solid enough to knead. I'll try these again for sure! Thanks!
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Photo by PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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