Scallion pancakes (Cong You Bing, 葱油饼)

Scallion pancakes, aka green onion pancakes/spring onion pancakes, are a type of pan-fried pastry flavoured with chopped scallions, salt and ... SkiptomaincontentSkiptoprimarysidebar menuicon E-mailFacebookInstagramPinterestYouTube subscribe searchicon SearchE-mailFacebookInstagramPinterestYouTube ×Home»Recipes»Bread&PastryPublished:May3,2022·Updated:May3,2022byWeiGuo·54Comments JumptoRecipe Aninformativeguidetohomemadescallionpancakes,alayeredChineseflatbreadlovedforitssupercrispy,flakytextureandoniony,aromatictaste. ThisisarevisedversionofmypreviousblogpostonChinesescallionpancakes.Itprovidesmanyusefultips,tricks,substituteideasandanswerstoreaders’questions.Newimages,processshotsandatutorialvideoarealsoincluded.  Whatarescallionpancakes Scallionpancakes,akagreenonionpancakes/springonionpancakes,areatypeofpan-friedpastryflavouredwithchoppedscallions,saltandspices.Theyareatraditionalhome-cookeddishinnorthernChinaandarealsowidelyavailableinrestaurantsandstreetstallsnationwide. AlthoughreferredtoaspancakesinEnglish,theyareverydifferentfromWestern-typepancakes.Insteadofabatter,they’remadefromasimpleflour-waterdoughwithasavouryfillingbetweenthelayers.Forme,“scallionoilflatbread”wouldbeabettertranslationforitsChinesenameCongYouBing/葱油饼. LikeShanghaiscallionoilnoodlesandsteamedscallionflowerrolls,thesepancakesarescallion-flavouredandoil-enriched.Withadistinctivelyfragrantandsavourytaste,theymakeagreatstapletoaccompanyanydishes,oraneat-alonesnackatanytimeoftheday. Crispy,flakyandtasty Asshownintheimageabove,scallionpancakescanbemadethinorthick.Bothversionssharethesamefeatures:crispy,flakyandtasty.Beforeexplainingtherecipeindetail,letmesummariseafewkeytipsforachievingthe bestresult. Makeitcrispybyregulatingtheheatproperly.Startwithahotpanthencookovermediumheat.Makeitflakybybrushingagoodlayerofflouroilpasteinbetweenlayersandrollinguploosely. Makeittastybyusingagenerousamountoffreshscallionsandyourfavouritespice. Makethedough Comparedtothedoughfordumplingsorsteamedbuns,thedoughforscallionpancakesissimplerinallrespects.Soit’stotallynovice-friendly. Flourtype Youcanuseanytypeofwhite,wheat-basedflour.Ilistall-purposeflourintherecipesimplyforitsaccessibility.Wholemealflourisn’tsuitableforthisrecipebutyoucanmixitwithwhiteflour.Irecommendaratioof3:7. Usehotwater  Flourandwateraretheonlyingredientsyouneedforthedough.Insteadofroomtemperaturewatertypicallyusedinthenon-yeastdough(e.g.regulardumplingdough),boilingwaterisaddedtotheflourinthiscase. Theproteinoftheflouris“cooked”sotheglutennetworkisnotastightasthatofthecoldwaterdough.Thisresultsinamoreforgivingandlesselastictexturethusmakingkneadingandshapingaseasyastheycanbe. Theidealratio Irecommendaflourtowaterratioofaround3:2byWEIGHT.Forexample,tomake4piecesofscallionpancakes,you’dneed250gflourand160ghotwater. Ialwaysrecommendnovicecooksmeasurewithascaletoachievethedesiredresult.Thatsaid,ifyouhavetousemeasuringcups,theabovequantitycouldtranslateto2cupsofflourand⅔cupofhotwater. Thedoughshouldbeonthesoftsidebutnotsticky.Pleasefeelfreetoadjustifnecessaryasthetypeandbrandofyourflourmayaffecttheoptimalratio. Combineandrest Inabowl,stirandmixflourandhotwaterwithchopsticksuntilthereisnomorelooseflour.Thencombinebyhandtoformarough-lookingdough.Atthisstage,itisn’tnecessarytooverlykneadtomakeitsmooth. Coverthedoughtightlywithapieceofclingfilm.Thisistopreventthemoisturefromevaporatingsinceit’sawarmdough.Leavetorestonthecounterfor15minutesorso. Thenkneadagainuntilitbecomesverysmooth.Unlikeworkingwithothertypesofdoughwhichrequirelengthykneading,you’llbesurprisedhowfastthisprocessis.Itonlytakes10-15strokestomakeitcompletelycreaseless.  Preparethefilling Whilewaitingforthedoughtorest,preparethefillingingredients. Scallions Chopscallionsintofinepieces.Ifthey’requitethick,halvelengthwisethencut.Don’tstintonthequantity.Themorethemerrier.Youmayuseboththewhitepartandgreenpart,oronlythegreensavingthewhiteforotherdishes(e.g.makeChinesescallionoil). Atypeoffat Traditionalscallionpancakescallforlard(renderedporkfat)foritsthickconsistencyandflavour.Renderedchickenorduckfatwouldworktoo. Foravegandiet,usecoconutoilinstead.Alternatively,useanyoilavailable,suchaspeanut,canola,sunflower,olive,vegetableoil,etc.SesameoilisanoptiontoobutIsuggestyoureducethequantityasithasaverystrongaroma. Flour It’smixedwiththelard/oiltoformapastewhichhelpstolaminatelayersofthedough.  Salt&atypeofspice MyfamilyloveusinggroundSichuanpepperforthetinglingsensationitcreatesonthepalate.Five-spicepowder,cuminpowder,andgroundblackpepperaregoodchoicestoo. Inasmallbowl,combinethefat/oil,flour,saltandspiceintoasmoothpaste.Ifusinglardorcoconutoil,meltitfirstthenmix.  Stuffandshape Nowit’stimetoassemblethepancakes. Topreventthedoughfromsticking,applyathinlayerofoilovertheentiredoughandtheboard/worksurfaceyou’reusing.DustingwithflourcouldservethesamepurposebutIfinditoftenmakesthedoughdrier. Witharollingpin(anytype),pressthedough,thengentlypushitinalldirectionstoflattenitintoathinrectanglepiece.Foryourreference,minemeasuresabout43cm(17″)by33cm(13”). Usethebackofaspoonorabrushtoevenlyspreadthefillingmixtureoverthedough.Sprinklethechoppedscallionsontop.  Fromtheshortersideofthedough,looselyrollthedoughintoarope. Thencutitintosections.Standuponepiecewiththecutsidefacingup. Presswithyourfingersthenrollitflatwiththerollingpin. Thickorthin? HowthinshouldIrollmypancakes?Youmayask.Ishowcasetwooptionsinthisrecipe.Choosewhicheveryoufancy! Thethickversion:Dividetherolleddoughinto4sections.Eachflattenedpancakemeasuresabout13cm/5″indiameterand½cm/⅕”thick.Fourpiecesfitinalargefryingpansoyoucancookallatonce.They’recrispyonthesurfacebutsoftinthemiddle,soyougetacontrastingtextureineverybite.Thethinversion:Dividetherolleddoughinto3sections.Flatteneachpieceasthinaspossible(Minemeasuresabout23cm/9”indiameter).Thisisamoretraditionallook(myparentsalwaysmakethemthisway).Comparedtothethickversion,theyofferapleasantchewiertexture.   Pan-fry It’seasytopan-fryscallionpancakes.Buttoachievetheperfecttexture,crispybutnotdry,you’dneedtopayattentiontothreethings:controlthetemperature,coverthepanandwatchthetiming. Heatoilinafryingpan/skilletoverhighheatuntilhot.It’simportanttohaveahotpanwhenyouplacethepancakesin.Otherwise,thedoughtendstosoakupmoreoilresultinginagreasytaste.Dropapieceofscallions,orasesameseed,totest.Ifitsizzles,theoilishotenough. Onceyouputthepancakesin,remembertoadjusttomedium-highheat.Thencoverthepanwithatightlid.Thishelpstocookthemevenlywithoutlosingmuchmoisture.Ifthetemperatureremainshigh,theouterlayerwillgetburntbeforetheinnerpartisfullycooked. Whenthefirstsidebecomesgoldenbrown,flipovertocooktheotherside(alwayshavethelidon).Ittookmeabout4minutestocookbothsidesforthickpancakes.Thinpancakeswouldtakelesstime.Butthecookingtimemayvaryinyourcase.Checkthedoneesmoreoftenifunsure.  Ifavailable,useawireracktorestthepancakesforashortwhilebeforeserving.Ifplacedonaplaterightaway,condensationwillformmakingthemsoggy.Also,ifyourpancakesarethick,theremainingheatcookstheinsidefurther. 🛎TIP:It’sfinetocookthesepancakeswithoutoil(Ioftendosotoreduceoilintake),likehowIpan-baketheflatbreadforRouJiaMo(Chineseporkburger). Servingideas Ifyou’vemadethickpancakes,tearthemintopiecestoeat.Whereasthethinversionisoftenslicedintowedges,justlikehowyoucutapizza(seeimagebelow). Igrewupeatingscallionpancakesaspartofamulti-dishmealwhenweweren’thavingsteamedriceasastaple.Itwasusuallypairedwithafewsavourydishesandcongeeorsoup.Wealsoatethemasbreakfastorafternoonsnacks. ScallionpancakessoldinChineserestaurantssometimescomewithadippingsauce.Ifthisiswhatyouprefer,youcangetinspirationinmypostondumplingsauces.Alternatively,justdiptheminChinesechillioil,withorwithoutthecompanyofblackricevinegar,lightsoysauce,etc. Howtomakeahead Doyouknowthatuncookedscallionpancakesfreezewell?Ifyouplantoeatthemregularly,Isuggestyoumakeabigbatchatoncefollowingthesesteps: Multiplythequantityoftheingredientsproportionally.Makethedoughthenstuffandshapethepancakes.Pilethemupusingparchmentpapertoseparateeachpiecetopreventsticking.Puttheminairtightbagsandstoreinthefreezer. Wheneveryoufancyapiece,simplypulloutoneandpan-fryfollowingthesamemethodwithoutdefrosting.Ifyourpancakesareonthethickside,addalittlewatertothepanbeforeyouputthelidoverthepan.Thesteamwillhelpcookthemiddlepartthoroughly,justlikehowyoumakepan-friedChinesedumplings. FAQ Q:Myscallionpancakestastedoughyanddense.Howtoimprove?A:Thereareafewthingsthatcouldcausedoughy,densetexture.Makesure:1)Thepancakesaren’ttoothick;2)Theheatisn’ttoohighortoolow.Iftoohigh,they’recookedunevenly.Iftoolow,ittakestoolongtocooksotheybecomedry;3)Thelidistightsothereisn’ttoomuchsteamescapingfromthepan.Q:CanIaddyeasttothedough?A:Youcaneasilyadaptthisrecipewithyeast-leaveneddough.TrymyrecipeforPan-bakedScallionFlatbreadandOven-bakedScallionBread(seeimagebelow).They’reequallydelicious!Q:CanImakethedoughinadvanceanduseitlater?A:Yes,youcaneitherrefrigerateorfreezethedough.Coatwithathinlayerofoilandwraptightlywithclingfilm.Storeinair-tightbags/containers.Defrostandbringtoroomtemperaturebeforeshaping. OtherclassicChinesestaples JianBing,ChineseCrepes(煎饼)ShengJianBao:Pan-friedporkbuns(生煎包)PekingDuckPancakes(ChunBing,春饼)ChineseDoughnutSticks(Youtiao,油条) ScallionPancakes(CongYouBing,葱油饼) Aninformativeguidetohomemadescallionpancakes,alayeredChineseflatbreadlovedforitssupercrispy,flakytextureandoniony,aromatictaste. Print Pin Rate Course:SideDishCuisine:ChineseKeyword:Bread,DimSum Prep:12minutesCook:6minutesRest:15minutesTotal:33minutes Servings:4pancakes IngredientsForthedough▢250gall-purposeflour(plainflour),about2cups(seenote1forsubstitutes)▢160ghotwater,about⅔cup▢Cookingoil,forcoatingForthefilling▢2tablespoonmeltedlard,orcoconutoil,seenote2forothersubstitutes▢2tablespoonall-purposeflour(plainflour)▢¼teaspoongroundSichuanpepper,orChinesefive-spicepowder▢¼teaspoonsalt▢40gfinelychoppedscallions(greenonion/springonion),about½cupForfrying▢1tablespoonneutralcookingoilForserving(optional)▢Homemadechillioil▢Blackricevinegar▢Lightsoysauce 5SecretsofAuthenticChineseCookingGettheguideforFREE InstructionsMakethedoughPutflourintoaheatproofbowl.Pourinhotwater.Stirwithchopsticksuntilnomorelooseflourorwatercanbeseen.Useyourhandstocombinethemixtureintoarough-lookingdough(seenote3).Tightlycoverthedoughwithclingfilmandleavetorestfor15mins.PreparethefillingWhilewaiting,addmeltedlard(orotheroil),flour,Sichuanpepper(orfive-spice)andsalttoasmallbowl.Mixuntilitbecomesasmoothpaste.ShapethepancakesUncoverthedoughthenkneaduntilitbecomesverysmooth.Rubathinlayerofoilaroundthedough,aswellastheworksurface.Witharollingpin,flattenthedoughintoathin,rectangularpiece.Foryourreference,minemeasuresabout43cm(17")by33cm(13").Brushthefillingmixtureoverthedough,thensprinklefinelychoppedscallionsontop.Fromtheshortersideofthedoughpiece,rollthedoughintoarope(don’tmakeittootight).Cuttheropeinto4cylinders.Standapieceononeend.Pressdownwithyourhand,thenflattenitwiththerollingpinintoapancakethatmeasuresaround13cm/5”indiameter.Alternatively,cuttheropeinto3partsandrolleachintoathinnerpancakewhichmeasuresabout23cm/9”.FrythepancakesInafryingpan/skillet,heatoiloverhighheatuntilhot.Dropapieceofscallionsintotest.Ifitsizzles,theoilishotenough.Turntheheatdowntomediumandputinthepancakes(thetopsidefacingdown).Youmaycook4thickpancakesallatonceinalargepan(28cm/11"),or1thinpancakeatatime.Coverwithalidandleavetocookforabout2minutesuntilthesidefacingdownbecomesgoldenbrown(adjustthecookingtimeifnecessary).Flipovertocooktheotherside(keepthelidon).Removethemfromthepanoncethesecondsideturnsgoldentoo.Forthebestresult,restthepancakesonawirerackforaminuteortwobeforeserving(condensationwillformifplacedonaplatestraightaway).Also,theremainingheatwillcooktheinsidefurtherduringtherestingtime.ServeBesttoenjoythemwhilewarm.Youcanservethemasbreakfast/afternoonsnack,orasastapleforregularmealswithsavourydishes,souporcongee.Thethickversioncanbeservedasitisandtornaparttoeat.Thethinversionisoftencutintotriangularpieces.Althoughtheyaretastyontheirown,adippingsaucewouldmakeagreataccompaniment,e.g.asimplemixtureofhomemadechillioil,blackricevinegarandlightsoysauce.Storeleftoverpancakesinairtightbagsinthefridgeforupto3days.Reheatinapan/oven/air-fryer.MakeaheadTomakeabigbatchandcooklater,doubleortripletherecipeproportionally.Freezeuncookedpancakesrightafterthey’rerolledout.Pilethemupwithparchmentpaperinbetweenandstoreinsealedplasticbags.Cookfrozenpancakeswithoutdefrostingfollowingthesamemethod.Ifthey’rethickones,addalittlewaterwhilecookingwiththelidon(likehowyoumakepan-frieddumplings). Video NOTES1.Youmayalsousebreadflour.Theflourtowaterratiomayvaryslightlydependingonthebrandandtypeofyourflour.Adjustaccordingly.Thedoughshouldbeonthesoftsidebutnotsticky. 2.Possiblesubstitutesforlardandcoconutincluderenderedchicken/duckfat,sesameoil,oliveoilorotherregularcookingoil(peanut,canola,sunflower,vegetable,etc.).Sinceoilhasarunnyconsistency,theytendtoleakwhileyoushapethepancakes.Don’tpanic!Messyonesstillcookwellandtastenice. 3.Thisdoughisveryeasytomakebyhand.However,pleasefeelfreetouseastandmixer,especiallywhenmakingabigbatch.Mixflourandhotwateronlowspeedforabout8minutes. CALORIESServing:1pancake|Calories:350kcal [email protected] Author:WeiGuo Learnmy5secretsto createauthenticdishes  GETTHEGUIDE COOKINGCHINESEWITHEASE WITHEASE Related «GlassNoodleswithNapaCabbage(白菜炖粉条)Wok:HowToChoose,Season,UseandMaintain» ReaderInteractionsComments LEAVEAREVIEWCancelreplyYouremailaddresswillnotbepublished.Requiredfieldsaremarked* Ratethisrecipe Ratethisrecipe MessageName* Email* Δ ThissiteusesAkismettoreducespam.Learnhowyourcommentdataisprocessed. IboughtsomefrozenscallionpancakesthatIamprettysurewe’rethesameasthis.Thosewerepartiallycooked,andIthawed/crispedtheminthetoasterwhichmadeitsuperconvenienttohearoneupwhileIwaspreparingmymeal.Yousuggestfreezingraw–whatifIhalfcookedthem,sotheywouldholduptobefinishinginthetoaster?MaybeeveninacookiesheetintheovensoIcandoseveralatonce?Iamtryingtocomeupwithfreezermealpreprecipesthatwillmakeiteasytothrowtogetherdinner.Inafewminutes. Reply I’venevertriedfreezinghalf-cookedonesbutIassumeitworksasyoudescribed.Happycooking! Reply Thedoughisveryeasytohandle.Iwasnotpayingattentionandrolledthemouttoothinbutstillweverymuchenjoyedthem.There’sstillonewaitingformeinthefreezer–alreadylookingforwardtomakingthemagain!Thankyou!! Reply Ifreezethemtoo.Sohandytohave! Reply Itriedanditcameoutperfect!Thedoughwasjustright,andwerolleditinpastamachinetryingvariousthickness.Iaddedatspofsaltandsomefivespicepowder.Alsomighthavegoneoverboardwiththescallions,butthey’resogood.Anabsoluteblastwiththefamily;nexttimeIwilltrytoprepareadippingsauce.Thankyouforthemarvelousrecipe. Reply MypleasureLev!verynicetohearthatyou’veenjoyedmyrecipe! Reply Hello!ItriedmakingthesepancakestodayandtheyturnedoutalittlestiffandnotasflakyasIhopedtheywouldbe…theyturnedoutcrunchyontheoutsideandharderinthemiddle….whenIwaskneadingthedoughandrollingitoutIdidnoticethatitwasverystiffandtookalotofeffort.IsthereanythingyoucouldthinkofthatIdidwrong?I’dreallyappreciateareplyback,thanks! Reply ThankyouLillianfortryingoutmyrecipe!Thedoughshouldbesoft(butnotsticky)andveryeasytoworkwith.Isuggestyouaddalittlemorewaternexttime.Also,sinceit’sahotwaterdough,someofthewatercanevaporateduringresting.Rubalittleoilonthedoughthenwrapwithclingfilmtorest.Hopethishelps! Reply Myhusbandmadethesefordinnerandwecouldn’tgetenoughofthesepancakes!Definitelymakingagain Reply Thankyouforlettingmeknowyou’veenjoyedmyrecipe!Thismeansalottome! Reply HiWei!IwaswonderingifIcoulduseanyothertypesofoilinplaceoflard/coconut,suchasoliveorcanola?Thanks! Reply YesEve,youmayuseothertypesofoil.Happycooking! Reply Hi.IliveinChangchun,Jilinandfoundsomethingsimilarthatwasbakedwithanegginthemiddle.AnyideahowIwouldalterthisrecipetodothatoristhatanentirelydifferentrecipe? Reply Accordingtoyourdescription,itcouldbeJiDanGuanBing/鸡蛋灌饼whichisadifferentdish.Youwouldnotbeabletodoexactlythesame(addanegginthemiddle)withthisrecipe. Reply Amazing!!! Fizeficaramótimas!Aculináriachinesaéfantástica! Reply GoogleTranslatehelpedmetounderstandyourwords:“Ididandtheyweregreat!Chinesecuisineisfantastic!”Gladtoknowyou’veenjoyedmyrecipe! Reply Ilookbacktotheoldendays,hownice. Reply Thisrecipeisperfect.ItriedothersbutIdidn’tlikethattheyweretoothin. Thecoconutoilsuggestionisgreatforvegetarians. AminorproblemthatIhadwasthattheflourandoilstucktogetherwhenItriedtomixthefillingtogether.DidIusetoomuchflour? Reply HiNorea!Happytoknowmyrecipeworkedwellforyou.Thefillingshouldbeveryeasytospread.Isuggestyoureducetheflouralittle. Reply Imadetheseandtheywereverygood. WhenIwasrollingthedoughoutforthepancakes,thedoughwasreboundingabit. Isthereawaytopreventthis?Likekneadingmore? Thanks! Reply HiPaul!Thiscanbecausedbythehighglutenleveloftheflourorover-kneading.Hereisthesolution:Afteryoushapeandcutthedoughintocylinders(asdescribedintherecipe),leavethemtorestforafewminutesthenflattenthemwitharollingpin.Theywillbemucheasiertorollout. Reply Hi250gisabout1cupofflour.Currentlyitsays2cups,soitwouldbecorrecttodoublethewater.Iwaskneadingthedoughforsosoonanditwouldnotstick.Hadtothrowitoutandgooglehowmuch250gwas. Reply HiMochi!1cupofflourweighsabout125gflour.Pleasecheckitoutona“CupstoGramsConverter”site. Reply Measuringflourbyvolumeisveryinaccuratesinceflourcanbeeasilycompactedintothemeasuringcupwithoutyouknowing. I’vehadalotofsuccessmeasuringflourbyweight. Reply Canthesebemadewithwholewheatflour?Thankyou. Reply Thisrecipeisnotsuitableforwholewheatflourasyouwon’tgetanelasticdoughthusthelookandtexturewouldbeverydifferent.Butyoucanaddwholewheattowhiteflour(I’dsuggestnomorethan30%).Makesureyouadjustthewatervolumeaccordingly. Reply Thankyouforrespondingsoquickly.Ican’twaittotrythis. Reply Wouldyoueatthesestandingaloneorwouldyouservethiswithsomethingelse?Ifservingitwithsomethingelsethenwhat? Reply InChinesehouseholds,theyareeateneitherontheirownorwithotherdishes.Consideredthestaplefoodofameal,theywouldgowellwithanysavourydishesthatyouusuallyservewithplainrice.Therearen’tanysetrules. Forbreakfast,theyareusuallyservedwithricecongee,soymilk,etc. Reply Lovely!Noideahowtheyshouldtaste,butwhatIpreparedforbreakfastbasedonthisrecipewasgreat!NexttimeIwilladdmoresrpingonionandsichuanpepper.WeatethemwitheasyChinesedressingwhichwastasty.Anditwasn’tdifficult,eventherollingpart. Reply Brilliant!AlwaysagoodideatoaddmorespringonionandSichuanpepperifyoulikebigflavour. Reply Ijusttriedyourrecipeusingthecoconutoil+fivespicepowder.Ittastedgreat!Thankyouforsharingthecoconutoiltip.Initiallymydoughwasverysticky,andIalmostgaveup.Butwithextra(extra)flour,Iwasabletogetitsoftlikeyours.I’lljustadjusttherationexttime. Reply Gladtoknowmyrecipeworkedwellforyou.Pleasefeelfreetoadjustthewaterflourratioastheabsorptionabilityofdifferentflourvaries. Reply Itriedthisrecipetonight,tastesgreat.Nexttime,ineedtoimproveonrollingthedoughthinner.Otherthanthat,Ithinkthisrecipeisgreat.Satisfiesmycraving! Reply Greattohearthat!Thankyouforlettingmeknow. Reply Wasveryexcitedtotrythisrecipe,butthinkImighthaveoverworkedthedough?Theycameoutabitbready,andnotasflakeyorglossyasyourimages.Wedon’tgetAPflourhereinSouthAfrica,sousedcakeflour…couldthathavecausedittoo? Reply Youcansurelyusecakeflour.Idon’tthinkthatcausestheproblem.Thekeytoflakeypancakeisthatyoubrushenoughoilmixture(thefilling)inbetweenthelayers.Toensureaglossylook:1.Makesuretheoilforfryingisnottoolittle.2.Putthepancakesinwhentheoilishot.Thesewillhelptoproduceacrispiertextureonthesurfaceofthepancakes. Reply IhadthesameissueasBuck.Frommyexperience,livingatahigheraltitude&dryclimatecaninfluencedoughrecipesIexperimentwithonline.NexttimeImaytrythecoldwatermethodandI’llbesuretoweightheingredientsratherthanusemymeasuringcups.Wefriedthemandtheystilltastedgoodjustverytough.Ilookforwardtogivingthisanothertry.Thanksforthetips! Reply ThankyouverymuchTiffforsharingyourexperience.Myreaderswillappreciateyourinput.Happycooking! Reply Justmadethem,theyaredelicious!!Thanks🙂Ialwaysloveyourrecipes. Reply YouarewelcomeYan!Veryhappytoknowthatyoufindmyrecipesinspiring. Reply Imadethesetodayandtheconsistencyofthedoughwasperfect.Greatrecipeandinstructions!Theseareanewfamilyfavouriteforsure.Thankyou. Reply YouarewelcomeVictoria!Enjoy! Reply CanIusebreadflourinstead? Reply HiSharon!Yes,youcanusebreadflourtoo.Thefinaltexturewouldbeabitmorechewy. Reply Thankyou... Reply IrecentlymovedtoGermanyafterlivinginShenzhenandTaipeifor6years.ThereisnotalotofauthenticChinesefoodwhereIamcurrentlyliving,andIreallymissthedeliciousstreetfoodsofmyformerhometowns.So,I’msohappytohavefoundyourblog!Thismorning’sbreakfastwasteaeggsandspringonionpancakesanditjustmademyheartsing!Therecipesweredeliciousandsoeasy.ThankyouandIlookforwardtotryingmoreofyourfantasticrecipes! Reply YouaremorethanwelcomeAndrea!Icanrelatetoyourjoy.Goodfooddoesmakeyourheartsing!Teaeggs+springonionpancakes,greatbreakfastcombination.Imustcooksomethisweekend! Reply Delicious&supereasy!Myfamilygobbledthemupandaredemandingthatthisnowbeonregularrotationatourhouse.🙂Ijustdiscoveredyourwonderfulpage—bookmarkingitnowforthefuture.Thankyousomuchforallthegreatauthenticcookingadvice. Reply ThankyousomuchJennifer!It’smypleasuretoshareauthenticChineserecipes.Forme,it’sagreatwaytoconnectwithmyroot. Reply HiWei!Theselookgreat.SometimesIalsothrowpeasinmyscallionpancakesforachildthatnormallydoesn’teatthem.😉 Reply ThatsoundsinterestingHeddi!Iwillhaveatrynexttime.Havealovelyday! Reply Hi,canmakethisahead? Reply Yes!Youcansurelymakethesepancakesahead.Pleaserefertomy“Store&serve”suggestionsintherecipeboxabove.Haveaniceday! Reply PrimarySidebarMeetthecreator HiI'mWei,therecipedeveloperandphotographerbehindRedHouseSpice,afoodblogsharingdeliciousChineserecipesthatcanbeeasilymadeathome.ReadMore… Let’sconnect E-mailFacebookInstagramPinterestYouTube Youmayalsolike Chinesesteamedeggs,aperfectionist’sguide(蒸蛋羹)MakeyourownChinesechillioil(油泼辣子)LuRouFan(TaiwanesePorkRiceBowl,卤肉饭)ChickenChowFun(FriedRiceNoodles,鸡肉炒粉)ChineseDoughnutSticks(Youtiao,油条)Stir-friedNapaCabbagewithHot&SourSauce(酸辣白菜) FREEQUICKGUIDE Secretsof   GETYOURGUIDE 5 AUTHENTIC CHINESECOOKING