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Chinese Scallion Pancakes – Food Wishes

Chinese Scallion Pancakes – Food Wishes

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Discover ways to make Chinese language Scallion Pancakes! What higher solution to have a good time Chinese language New 12 months than with this straightforward to make flatbread! Go to for the substances, extra data, and lots of, many extra video recipes. I hope you take pleasure in these Chinese language Scallion Pancakes!

You can even discover my content material on Allrecipes:

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33 Comments

  • Huadong Feng on December 7, 2018

    Chef John, I actually make some serious authentic scallion pancakes, I learned from the guy that used to sell them near our neighborhood in China when I was growing up. For more intense onion flavor, during the step where we cook the oil, add the white part(That's how we use the white part instead of waste or not using them) of the green onion in it, and cook the chopped white part for maybe a minute or two until they soften and you can smell the great fried onion flavor(That's how we actually taste the onion flavor, if only use the green part, we can barely taste any onion flavor). And pour the hot oil with onion into a bowl of flour. Don't cook the flour in the pan. And we want the thickness of the onion oil flour mixture to be similar to melted peanut butter(It is also very common, actually recommended, to add a little bit of ground Sichuan peppercorn in the mixture, gives it more salty, peppery, oniony flavor). The reason we cook the onion white part, you probably already know, because the white part is solid and thick, unlike the tip of the green part, only thin leafs. They will break the dough and make it impossible to roll the dough into thin pancakes(the thinner, the better onion pancakes taste). Next thing, is never add too much oil to the pan(maybe slightly oil it with a paper towl to get it started), you want the pancake to slowly cook in its own oil that is in the onion oil flour mixture. So the pancake won't taste like a fried pancake and becomes too greasy.

  • fjordking on December 7, 2018

    I would try deep frying that

  • Hsin Fang Wang on December 7, 2018

    Also great dipping sauces are Chinese sweet chili (Thai sweet chili is also good) or sweet soy sauce, and don't shy away from giving it a good crack of black pepper before or during the cooking. Very much a popular street food in Taiwan.

  • Vikram Heble on December 7, 2018

    The Afghans make a similar bread called the Fateer Pyazzi. The differences being, onion and buttter are used instead of spring onions and the hu(?).

  • Jac Cruick on December 7, 2018

    Every time he does the fork scrape test, it sounds like when I shave my legs…. snort

  • Matthew Cho on December 7, 2018

    Good recipe but I would omit the salt in the dough. Also using lard (or Crisco) instead of the oil-flour mixture gives it more flavor and sprinkle coarse salt after the lard. Instead of soy-vinegar, brush it with hoisin sauce.

  • Alison Williamson on December 7, 2018

    M l th only 1 that detests this cunts chatter..is he a poof ?

  • alwaysbored47 on December 7, 2018

    Parotta

  • Colin A on December 7, 2018

    Crisitunity!

  • Chrissie Walker on December 7, 2018

    Perhaps the best cooking on YouTube. Great instruction garnished with ready humour. Love it.

  • kitty levins on December 7, 2018

    I'm gonna be great at rolling 😂

  • Jaswinder Singh on December 7, 2018

    Looks like an Indian Lacha Paratha. Thanks for the amazing video

  • egnoog on December 7, 2018

    WHY DO YOU TALk LIKE THAT

  • Ineluctable Smith on December 7, 2018

    Isn't the Chinese word for Roux, Loux.

  • um t on December 7, 2018

    Huh til Chinese pancakes are basically parathas

  • Kelly Struthers on December 7, 2018

    Never stop on YouTube please!! So so funny and the best food ever!!!

  • Vivian Tsang on December 7, 2018

    Would you recommend bread flour over all purpose ?

  • matzmx on December 7, 2018

    Im feeling if the dough had butter folded into it, it would make it a nice crispy, flakey pastry type bake.

  • herMommy95 on December 7, 2018

    Is it okay to replace the wheat flour with rice flour? We have to adhere to a GF diet…. and I do love the green onion pancakes!

  • Carollee ballenger on December 7, 2018

    Have you made a dutch baby?

  • Mahoney Technologies on December 7, 2018

    Chef John This Scallion Pancake is going to go real Tasty with your Parmelet Omelet! Hey is Parmelet spelt right? I keep getting a spelling error. 🙂

  • sharmila mukhi on December 7, 2018

    Want the ingrediants

  • 郭鹏 on December 7, 2018

    谢谢

  • evan susantio on December 7, 2018

    . Great tutorial and menu as always. FYI: Chinese term for roux is TangZong.

  • Henny DeWillis on December 7, 2018

    I really liked this! Back in Indonesia I used to eat this with Rendang. Rendang is one of the most delicious food in the world, full of flavor, savoury and a bit spicy, originated from Indonesia. You should definitely try it!

  • Red Judas on December 7, 2018

    I might try this, but I might also turn it into a pizza.

  • M Barin on December 7, 2018

    Americans be like “ where the hack is the cheese!”

  • mwendabai mwendabai on December 7, 2018

    delicious!

  • cromerounm romero on December 7, 2018

    I can’t stand his voice and pace slows fast slows fast. Made it 34 seconds. I’m sure horrible

  • Aura Cruz on December 7, 2018

    I bet some garlic butter brushed on top would taste yummy too..! 🤔🤗❤

  • Smackerlacker on December 7, 2018

    So, at first I really hated the way you talk. Then I started to get used to it and decided that I kind of like it.
    Now that I've had some time to think about it, I've decided that I hate the way you talk.
    That pizza looks good, though.

  • Ai Chan on December 7, 2018

    Thanks for the recipe 😍❤️❤️❤️just tried it and it was delicious 😋

  • Orkun Eskici on December 7, 2018

    Bildiğin Katmer yapılışı 😀