Comments on: Chinese Scallion Pancakes (葱油饼)

By: Nancy

Nancy — Mon, 25 Sep 2023 23:49:49 +0000

A little time consuming for my first try, but worth the effort! So flaky and delicious!! Will definitely keep this recipe and get rid of the others I’ve tried.

By: Michaela

Michaela — Fri, 15 Sep 2023 01:53:10 +0000

Delicious!!

By: Holly Golightly

Holly Golightly — Sat, 05 Aug 2023 01:52:23 +0000

I can’t rave enough about this fantastic recipe. I made the very wise decision to freeze half of the pancakes—my family swarmed the platter and 3 people ate 3 pancakes like it was nothing…omg!! :))) Seriously—I got told that these were “way” better than the ones at our favorite Chinese restaurant and that is high praise. I’m flying. I used the last of my chicken fat for the slurry/filling, and I think that had a lot to do with it. I also fried them in just enough peanut oil to float them and we experienced no doughy centers. They were perfection. I feel like I might be wearing a cape right now… ;)))))))) So so happy I found you! Thank you for sharing this wonderful dish with us!!

By: Christine

Christine — Thu, 29 Jun 2023 03:32:41 +0000

Exceeded expectations. My 10yo told me repeatedly I had to make them again. I used pork lard and just regular all-purpose flour, and the pancakes were very flaky and crispy, as promised, and the dough was very easy to work with. I would cut the salt in half next time.

By: Susi V

Susi V — Fri, 09 Jun 2023 18:05:46 +0000

These are just amazing and the dough is great to work with. The combination of double dough (made with hot and cold water) is what I think really makes these, also the oil-flour paste and frying the pancakes in some oil to make them crispy. Not for those scared of a bit of fat but will totally knock the socks off your guests! Super flaky and crispy and great flavour. I scaled back the scallions (fussy kids) and used some blended Sesame and Soy oil I accidentally bought when looking for pure Sesame oil. A total hit with the fussy kids and the adults alike!

By: Felicia

Felicia — Sat, 03 Jun 2023 02:41:59 +0000

Great recipe but a really long video.

By: Emma

Emma — Thu, 01 Jun 2023 09:45:55 +0000

I absolutely love this recipe! It looks daunting because of the length but it’s actually really simple. I’ve been making it for several years now (sorry for the late review, haha) and it’s one of the few that NEVER goes wrong!

By: Erica Lee

Erica Lee — Thu, 11 May 2023 15:12:57 +0000

I have not yet cooked these scallion pancakes but I will this Saturday. My 5+ stars are for the explanation and photos about how to make them. THANK YOU! I feel empowered to try these and your other recipes. I have been too intimidated to try Chinese cooking at home because it seems so precise and complicated. I LOVE Chinese food. I will write again after trying this recipe and others.

By: Niki

Niki — Sat, 15 Apr 2023 07:27:20 +0000

I made these to have with a Chinese dinner. Fish Fragrant Eggplant, your miso carrots and your easy Swiss chard and some plain rice but, l think l’m going to have to pretend I didn’t make any. They’re so good, I’ve already eaten 3, while the other dishes finish cooking and l think l’m going to hide the other 3 and eat them for breakfast tomorrow. Sorry not sorry. 😁 They aren’t as good looking as yours but, they were easy, tasty and best of all, flaky so, l’m pretty happy for only my second attempt at making them. Your recipe is definitely easier and better than the other one l tried.

By: somebodycooking

somebodycooking — Sun, 09 Apr 2023 18:56:57 +0000

These turned out excellent both times I used this recipe, and I even froze a few to cook up later and they turned out equally great with no ill effects from the freezing. I love this recipe in particular because of the photos, they were a great reference to follow. A little fiddly in terms of the steps, but a fun recipe to make an activity of on the weekend or something similar.