Comments on: Crispy-Chewy-Oniony Goodness: Scallion Pancakes

By: Scallion pancakes | Michaelcramton

Scallion pancakes | Michaelcramton — Thu, 03 Nov 2011 06:48:23 +0000

[...] Tigers & Strawberries » Crispy-Chewy-Oniony Goodness: Scallion23 Responses to Scallion Pancakes with Ginger Dipping Sauce … I love scallion pancakes! Never considered making them myself, til now Added this to my to-do list… thanks! … i love scallion pancakes. i prefer to dip them in straight up srirachi sauce love the spicy with the salty! [...]

By: Tigers & Strawberries » Making Flaky, Tender, Delicious Chapati

Tigers & Strawberries » Making Flaky, Tender, Delicious Chapati — Tue, 09 Aug 2011 13:26:30 +0000

[...] good idea as to how to make the breads flaky my own self–because I knew how to make flaky Chinese scallion pancakes, and was going to use the same technique [...]

By: Scallion pancakes | WinordieShop

Scallion pancakes | WinordieShop — Sat, 05 Mar 2011 02:26:58 +0000

By: Nikki

Nikki — Mon, 14 Feb 2011 03:52:26 +0000

The type in Beijing tend to be not as oily or crispy, more like a flatbread. Beijing ren also make a larger version without scallions that can be cut into strips and used in stir fries (just like you would use noodles in a lo mein dish). “Chaobing” (stir-fried pancake) is a carb lovers delight!

By: Anne

Anne — Tue, 02 Feb 2010 00:16:35 +0000

Thank you for the recipe ! I was looking for another kind of pancake that a Buddhis monk made. Half of dough was made with boiling water, and half with cool water. He cooked diced long beans, spiced, and placed it on rolled-out pancakes, and pleated them around like a drawstring bag. They were rolled out in that position to be about 1/3 inch thick, and fried until crispy. The hole in the middle from the ‘drawstring bag’ technique allowed for vinegar to be added at table. What are they called, and do you have a recipe? They were divine. Thanks !