About this recipe: A traditional Chinese savoury pancake, which is frequently found in Chinese breakfast shops or on dim sum menus. They are rich, flaky, crispy and totally moreish. Serve on their own or with a dipping sauce.
I wanted to try these pancakes after having them at a dim sum restaurant in chinatown. A bit fiddly (compared to regular pancakes at least) but well worth it! delish! the sesame oil is essential to get that authentic flavour. We served with a dipping sauce made of soy sauce, rice wine vinegar and sesame oil. mmm! - 01 Feb 2013
4-28-11: I love scallion pancakes! I would've lowered the ratings if I made it as is. Just by looking, I know and agree with the flour/water being way off. Start with 1/4 cup water (if using the 1 cup flour;8 smaller pancakes or 4 reg sizes) and add more by a teaspoon at a time if needed. I also skipped the flour/veg oil crumb mixture; to me, it was unnecessary. 12-16-12: I didn't feel like kneading with my hand today, spin used the bread machine instead but used the whole amount of 3/4 water and added at least 3/4-1 cup flour. - 11 Apr 2011 (Review from Allrecipes US | Canada)
Yummy! Mine came out crisp on the outside and chewy on the inside, and had a great taste. I did add about 3/4 c extra flour, and also doubled the salt. - 25 May 2010 (Review from Allrecipes US | Canada)