A few notes: 1. I kinda muffed up in the narration - the primary purpose of that yousu 'seasoned roux' mixture is to get the pancake nice and layered. We use the yousu instead of oil in order for it to hold together better. 2. For the more common sort of scallion pancake you might be more used to, check out the blog 'China Sichuan Food''s post here (www.chinasichuanfood.com/scallion-pancakes/ ) or even Chef John's recipe here (th-cam.com/video/uxbS6j1B1Ps/w-d-xo.html ). Strictly Dumpling and SeriousEats also have solid recipes - Northern style scallion pancake's one of those dishes that the English language internet actually seems to do a pretty good job with. 3. If you're not feeling my goofy rolling-pin-and-spatula pressing set-up, you could also roll it out before frying. Just be really careful not to go *too* thin. 4. To expand on why we 'prefer this without'... philosophically if ya watch our videos you'll know we're *definitely* not opposed to extra pork fat lol. It's just that we made that yousu with lard and tbh we didn't feel like the extra lard added too much (to our taste buds at least). That said, if ya feel compelled, *certainly* don't let us stop ya from adding extra lard in. 5. Oh! Speaking of the yousu, many people season the oil directly in place of adding five spice... frying ginger, green onion whites, cinnamon, star anise, and bay leaf. That's cool too, but the five spice powder totally does the trick. 6. I promised to drop a brief line in these videos suggesting subs for things if they're 'almost vegetarian' but... I forgot. Whoops. Using peanut oil in place of the lard for the yousu would make this totally vegetarian. Lastly, I know that between here and reddit more than two of you've requested this guy haha. Apologies, didn't feel like going through and digging em all up :)
The ''China Sichuan Food' recipe looks like an indian bread recipe "lachha paratha". I initially thought of doing that bread and made a scallion version of it and realized the recipe you linked is pretty similar to this. th-cam.com/video/RnApthldLPY/w-d-xo.html
How on earth do you two learn all of these techniques and recipes? My mind is blown every week, and I find myself asking this question each time. As always, thank you, thank you, thank you!
Haha long story short, a bunch of research and a good bit of testing. If this channel was "stuff Steph and Chris already knew how to cook off the top of their head a year ago" it'd basically just be a bunch of random Cantonese and a smattering of Sichuanese stir-frys lol
I used to do this the hard way lol. I never had a scallion pancake before so one day, using left over dough from making dumplings, I came up with a method based on my mom's descriptions of the pancake. Roll out inidvidual circular sheets of dough, stack 4 or 5 together with oil, salt, and scallions in between layers, and then roll it all out to a think sheet before pan frying. For years this was what I did with the leftover dumpling dough. I gotta say I prefer your method! I tried it a few times with leftover pizza dough as well and they turned out really good!
Ah interesting, they got the Northern-style scallion pancake in the USA these days? I suppose that'd explain the proliferation of recipes. I love this sort too, but we haven't even been able to find the Shanghai style here in Shenzhen!
Chinese Cooking Demystified yeah, it's seems to have taken over every chinese restaurant at least in California. I can definitely relate to wanting to find one of these on the streets. Heres to hoping itll catch on in both of our areas!
In the US they do sell similar cast iron pressers, for keeping down your bacon while it bakes in the pan. This looks so delicious. I wish I could have them!
Thank you SO MUCH for your contributions! I am in America and I have been studying authentic Chinese cuisine off and on for a hobby for about 10 years. I have learned more in 2 hours of watching your videos than I have learned in months/years of watching other videos and sites. THANK YOU SO MUCH! You do an amazing job of explaining your technique. Very much appreciated here.
Oh yes! Fried rice! I saw your video on the 3 fried rices with the sacha sauce - which I'm dying to try, but what about fried rice that doesn't include shacha? One question I have been searching hard to find the answer to - how do you know when your fried rice is truly finished frying, without over-frying it and drying it out? Fried rice may sound kind of boring but as many good fried-rice videos out there I have seen, they don't cover what to look for in terms of doneness. (You were actually the only one to cover that question in your video - kudos), but that was for rice with shacha - are the characteristics for doneness the same without any additional sauce on the grains? I've just been going by gut feel and sometimes it turns out too dry, or leave me wondering if I should have left it on longer.
Hey I'm sorry, I just found this question. Did you check out our Yangzhou fried rice vid? Tbh I think that one might've been a better demonstration. Basically, what you're looking for (for lack of a better word) is the rice to start to *flow* off the spatula :)
OMG.....Had been looking for this version of pancake for more than 3 decades! I stumbled across your channel this morning. All the steps are wonderfully explained in full detail. Browsed through your other recipes... totally blown off. Yours is the best Chinese cooking on TH-cam so far. Keep up the good work and hope to see more exciting dishes in the near future. A BIG thank you!! I have subscribed ❤️👍
Thank you so much for the recipe and the instructions. I have made four batches of them and it never failed me. I can see myself making more batches in the future, it seriously so goood and simple
Ah that's awesome, Toronto seems to be absolutely booming when it comes to Chinese food! I was blown away by the quality in LA, and from what I've heard Toronto's like the same tier. And yeah, if you check out some of our other vids we're absolutely not opposed to lard lol. We prolly shoulda also included it just cuz that's what the vendors do, but honestly the difference was rather subtle to our taste buds :)
Chinese Cooking Demystified in my personal opinion Toronto is the capital of Cantonese cuisine of the West. I had Dim Sum in L.A, it was really good. I watched other vids, I really like the breakdown of the essentials. Can please do a spicy eggplant recipe?
I tried making these from a google recipe yesterday, after watching this video my mind is blown and I've learned so much that I'm confident I can fix the mistakes I made and refine my abilities even further! My failure was still delicious though, but it can be even more delicious-er!
These are beautiful. I mean, I love cooking and these look like way too much work for me, but I'm a more complete person now just knowing they exist. Cheers!
I remember the cong you bing I used to get in my old hometown of Athens, Ohio. Theirs were sort of a cross between the Shanghai and Northern styles. But when I moved to the Phoenix area, it would be 7-ish years before I could find a single Chinese restaurant that served them period. Perhaps I'll give these a shot one day with my cast iron skillet and my round, non-toothed meat pounder. Though I'll certainly wear an oven glove while doing the flattening. I've already burnt myself once when attempting to flip a yachaejeon.
I just made this tonight! The recipe worked perfectly and I'm really happy with how the pancakes turned out. It's a bit of work but it's worth the effort! I think the big thing I'd note is that I used bread flour, since I think the normal AP flour in the states has a much lower protein content than the AP you use in your videos.
There is a church around the corner from me that, for the past few years, has been doing a Chinese food and culture festival for a few days. It wasn't until about 4:15 that I realized they would sell what you're making, except using chocolate chips and a cinnamon sugar butter mixture instead of scallions and the mixture you said. Knowing how much I love that thing (it's addictive) I can only imagine the scallion version is just as good.
thank you. excellent material as always. i'm also glad that you guys have shown how to make this version because there are already so much content online on how to make the other version of cong you bing. If you guys can someday make a video about lo mai gai (dim sum style wrapped in the leaf) that would be so appreciated. thanks!
Cheers, yeah we got a bunch of requests for Scallion Pancakes but tbh a lot of English language sources actually do a pretty good job with the Northern style. Like, even Chef John's recipe was solid (*love* Food Wishes but his Chinese stuff's usually not very good). We're not above doing stuff on things that other resources generally do a decent job with (see: Hongshaorou, Stir fried veg), but we'd rather add value if we can, you know? :) We're doing Zongzi this week, and even though Zongzi and Lo Mai Gai are pretty different I do wanna leave a bit of a gap between 'rice stuffed in leaves' dishes haha. We've gotten enough requests for it that it's definitely high priority, but prolly in a few months' time.
I’ve made this recipe twice now, each time I’ve made it, it’s been a hit. However, i will say, I think the recipe calls for too much salt (and I wouldn't consider myself "salt-sensitive" and I'm using Morton salt). The first time I made it, I honestly assumed that I may have mis-measured the salt, but after the second time, I’m pretty sure it’s a recipe thing. Next time, I might only do 2/3rd for the “yousu” mixture. Other than that, this is great.
Just made this with bacon fat instead of Lard. Texture was spot on but it was too salty. Thus, if using bacon fat, do not add that much salt to the mixture. Will try again.
This version is way much better than the Northern version. The usual Northern often tastes too doughy, dense and kinda bland as there's not much seasoning in it, hence needing something to dip with like soy sauce. I like this version. It's crispy on the outside, flaky and savory on the inside. It's a perfect snack
Haha cheers, good to hear from ya. Yeah a couple people had been asking about Patreon, so it was something we'd been thinking about for a while. Still gotta think of more stuff to give out on the Patreon front, it's kinda tough to make extra content though with jobs and all :/
Chinese Cooking Demystified it is a slow process for sure! It is of course cool for patreons to have more stuff, but most won’t complain if it takes a bit longer. The weekly pace right now is fine I think, especially while you guys are doing it part time. How’s the progress with the har gow btw? ;)
... stagnant, unfortunately. We kinda got caught up with other dishes and then Steph got another wave of work. Let's just say that Har Gow and Char Siu Bao are both slowly simmering away on the backburner haha. We're planning to do one of the two in July, but we're leaning towards Char Siu Bao because there seems to be absolutely fuck all recipes that do it right out there in English :) As for Har Gow, if you're itching for a recipe chinasichuanfood's recipe's pretty good in our opinion: www.chinasichuanfood.com/har-gow-dim-sum-dumplings/
had something very similar yesterday in Chongqing, but one was filled with pork and one was filled with ma la beef. they made it in front of us with the same technique tho, but with a much smaller pile of filling.
Yes!!! Though, in my opinion I would modify the recipe by sweeting the ramps in the oil from "the roux" and then adding in the flour to complete. In my opinion the raw flavors of ramps are not as appealing as scallions.
Great recipe that I'm definately trying today. You guys have a new subscriber! I'm not one to have too many green onions around (they go bad much quicker than say spinach or micro greens), so I think I'll be substituting that. Wish me luck!
Hi guys! Amazing video.... I tried this awesome pastry before and j mudt say that the texture of the pastry wad to die for. and i also tried the one with a spicy minced meat filling, which is totally unforgettable. hope you can do it someday or just post a recipe for the filling... You guys are amazing! God bless!
Love that dish! I get it delivery all the time lol. This guy, right? opentour.com.hk/blogpost/%E9%A6%99%E8%84%86%E5%AB%A9-%E5%9B%9B%E5%B7%9D%E9%8D%8B%E9%AD%81-%E6%AD%A3%E5%AE%97%E5%9B%9B%E5%B7%9D%E8%A1%97%E9%A0%AD%E5%B0%8F%E9%A3%9F/
I loved this video (instant sub), but this did the opposite of demystifying for me, now I almost revere the effort that goes into making these. Will keep that in mind next time I eat one.
Hey, thanks for sharing the technique and recipe! Love the channel. Just wanted to share that 1 tbsp of salt may be a little too much, at least in our experience. Gonna try 3/4th tbsp next time, and I think it'll be more fitting to our taste buds.
Dear Steph and Chris, First of all a big thank you for all your work. You are my number one favourite Chinese cooking channel and I love watching and recreating your recipes ♥️ I have a request for a certain dish, which I am unable to find any information. Our town in Italy used to have this delicious Chinese restaurant owned by a family and only today, that I had the possibility to taste so much original Chinese food from all over the world, I can say, that their dishes were sublime. I can especially remember a certain chicken dish, they called “ginger chicken”. Bits of white cooked chicken covered with lots of ginger and green onion in a relatively thin soy sauce based jus. I know it’s not a lot of information I can give you there, but perhaps you can help. Sending you all the best from Vienna, Austria xoxo Mia
Oh My Goodness....! I LOVE this when I was living in Beijing..... and funny thing is I didn't even know the name... I kept pointing it out at street, buy them, and devour them (2 at a time) :-D ... Thank you for posting this recipe. Very much appreciated. :-)
Excuse my late reply, and thank you for your reply :-). Me and my husband lived in Beijing nearly 4 years (2009 ~ 2013). I enjoy my time there very much. I tried every food that I see, and loved it. Even the "Smelly Tofu". Again, I enjoy your shows. Very detail, informative, and entertaining. I think I've watched almost all you videos :-) Made me miss China so much as well... Take care and all the best :-) . - Rose -
Cheers, thanks for the support! Lemme know if there's anything you particularly miss from Beijing (well, minus Peking Duck... we don't have the equipment to pull that off proper haha)... there's a request thread over on Patreon :)
I made these before, but the rolling and flattening was different and I didn’t get the texture I wanted. I’ll try your way. I just happen to have that thingamajiggy gadget, which I use for Korean hotteok. 😊
God, I can't wait to try making these! Any particular dipping sauce you recommend to go with? I'm addicted to my local takeaway's scallion pancake dipping sauce, a ginger, soy sauce, rice vinegar, and sesame oil affair that I'd love to know the exact recipe for...
You guys are the best. Can you talk about why it's important to heat the oil for the yousu? Cook's Illustrated's yousu is just 1 part veg oil, 1 part sesame oil, and 1 part flour. Thanks so much.
Hello Anna, I came across your profile here. I want us to be friends. I really want friendship with you. NNCHEN123xcx is my wechttt I'd, you can add me there
You can use soda water for more crispier texture. And use the soda bottle for pressing if you don't have the spatula :D And I usually use garlic chives here for more stronger taste. But the original recipe with scallion taste great too :) Nice video btw.
I know :)! You have such high class lessons, that chinese hand pulled noodles really would be a wish fulfilled. Searching around for hand pulled noodles videos is what brought me to Chinese cooking and to your great channel.
Yeah, back then the word and the exact scientific concept of "starch gelatanization" wasn't registered in our brain yet. It was more just basing on experience.
WHERE THE LO MAO GAI VIDEO AT THO??? jk take your time. Also, do you know about duck beer stew? Which one is the original? The sichuanese version or the 'normal' (with light and dark soy sauce, spices, rock sugar, etc) version ? What beer would you recommend me to use if i don't have access to chinese beer? Can only get stuff from Mexico and America :( Thanks for answering and if you don't, thanks anyway for the great videos :)
Haha sorry man, next week's Zongzi (was a Patron request and fits in well with the upcoming Dragon beat festival) and there's so many similarities that we'll prolly hold off on Lo Mai Gai for a bit :) Re Duck beer stew, we usually associate it with Sichuan and Hunan... though there's a number of renditions. Obviously, if you're outside China, you don't wanna waste money on Tsingtao... Tsingtao's a lager and very *very* similar to a classic Budweiser. Any bog standard mass produced lager's fine (though it might be nice with a nicer lager like Yuengling or Brooklyn if you're feeling fancy)... just not a 'lite' beer. Our friend from Hunan's in town and they we nice enough to list out their Dad's recipe: 1. Blanch the duck pieces. Old duck is best for this. 2. Fry garlic, ginger, Sichuan peppercorn, and the white part of green onions 3. Add in a small handful of dried chilis (they use heaven facing chilis), star anise, cinnamon, and the blanched duck pieces. Add in a whole big bottle of beer (standard's 600 mL in China) and a little bit of soy sauce. 4. Braise until tender. Apparently he uses a pressure cooker to make quick work of it.
Thanks for the recipe, will try it as soon as i can. As for the lo mai gai, since Zongzi is quite similar, i just have a few questions really. Is lop yok used traditionally in it, is it even needed? Is there any alternative to lotus leaves in case i can't find them without losing too much flavor?
So I hope I'm not implying that they're very similar - they actually got a number of very fundamental differences. That said, it's more that they're the same 'category of things' if that makes any sense? It'd be like following up a chicken feet vid with duck neck haha Common additions to Lo Mai Gai are: chicken, shrimp, Siu Mei, and dried shiitake mushrooms. I've definitely seen Lap Yuk before but it's far from mandatory. As for lotus leaf... there's not really too much of a 'sub' on that front, it's got a pretty distinctive fragrance. You could play around with other edible leaves I suppose, or even parchment paper would "work". But Lo Mai Gai itself's pretty synonymous with lotus leaf.
Thanks for all the great content. I have tried so many of your recipes and your videos really got me into chinese cooking. It has become my favourite cuisine and pushed indian food off the throne. Especially the chow mein I really love, I think i have made it about 10 times now. What kind of five spice do you use? I have heard that there are many varieties. Have you ever tried or even made the SG Style Bak Kwa? Try this great recipe: /watch?v=Nsn8vixST0Q btw if you ever need any indian recipe recommendations let me know ;) Much love from Germany
i sometimes get the flatter style scallion pancakes frozen at an Asian Mart in my city -- I'm wondering if I could do something similar freezing these after the fry but before the bake. has anyone tried similar?
Pretty sure I ate something very similar to this in Yiwu (Zhejiang) except the dough wasn't crispy it was soft almost like a naan bread and it was filed with pork and scallion. Definitely wasn't Chinese hamburger as it was a pancake with a filling :p Subbed.
A few notes:
1. I kinda muffed up in the narration - the primary purpose of that yousu 'seasoned roux' mixture is to get the pancake nice and layered. We use the yousu instead of oil in order for it to hold together better.
2. For the more common sort of scallion pancake you might be more used to, check out the blog 'China Sichuan Food''s post here (www.chinasichuanfood.com/scallion-pancakes/ ) or even Chef John's recipe here (th-cam.com/video/uxbS6j1B1Ps/w-d-xo.html ). Strictly Dumpling and SeriousEats also have solid recipes - Northern style scallion pancake's one of those dishes that the English language internet actually seems to do a pretty good job with.
3. If you're not feeling my goofy rolling-pin-and-spatula pressing set-up, you could also roll it out before frying. Just be really careful not to go *too* thin.
4. To expand on why we 'prefer this without'... philosophically if ya watch our videos you'll know we're *definitely* not opposed to extra pork fat lol. It's just that we made that yousu with lard and tbh we didn't feel like the extra lard added too much (to our taste buds at least). That said, if ya feel compelled, *certainly* don't let us stop ya from adding extra lard in.
5. Oh! Speaking of the yousu, many people season the oil directly in place of adding five spice... frying ginger, green onion whites, cinnamon, star anise, and bay leaf. That's cool too, but the five spice powder totally does the trick.
6. I promised to drop a brief line in these videos suggesting subs for things if they're 'almost vegetarian' but... I forgot. Whoops. Using peanut oil in place of the lard for the yousu would make this totally vegetarian.
Lastly, I know that between here and reddit more than two of you've requested this guy haha. Apologies, didn't feel like going through and digging em all up :)
what subreddit do you frequent the most?/ what is your username? i just found out about you and cant get enough
@@Bintopean u/mthmchris
This is almost like laminating butter into a dough, like with croissants.
The ''China Sichuan Food' recipe looks like an indian bread recipe "lachha paratha". I initially thought of doing that bread and made a scallion version of it and realized the recipe you linked is pretty similar to this.
th-cam.com/video/RnApthldLPY/w-d-xo.html
How on earth do you two learn all of these techniques and recipes? My mind is blown every week, and I find myself asking this question each time. As always, thank you, thank you, thank you!
Haha long story short, a bunch of research and a good bit of testing. If this channel was "stuff Steph and Chris already knew how to cook off the top of their head a year ago" it'd basically just be a bunch of random Cantonese and a smattering of Sichuanese stir-frys lol
I always thought the same thing 😂 they're both amazing!
I used to do this the hard way lol. I never had a scallion pancake before so one day, using left over dough from making dumplings, I came up with a method based on my mom's descriptions of the pancake. Roll out inidvidual circular sheets of dough, stack 4 or 5 together with oil, salt, and scallions in between layers, and then roll it all out to a think sheet before pan frying. For years this was what I did with the leftover dumpling dough.
I gotta say I prefer your method! I tried it a few times with leftover pizza dough as well and they turned out really good!
Yes! Thank you for showing the shanghainese version. I'm glad cuz this video will show variety and hopefully bring this version to America
Ah interesting, they got the Northern-style scallion pancake in the USA these days? I suppose that'd explain the proliferation of recipes. I love this sort too, but we haven't even been able to find the Shanghai style here in Shenzhen!
Chinese Cooking Demystified yeah, it's seems to have taken over every chinese restaurant at least in California. I can definitely relate to wanting to find one of these on the streets. Heres to hoping itll catch on in both of our areas!
In the US they do sell similar cast iron pressers, for keeping down your bacon while it bakes in the pan. This looks so delicious. I wish I could have them!
I've never understood how people like the fluffy or gummy versions better. Crispy scallion pancakes are the absolute best!
Thank you SO MUCH for your contributions! I am in America and I have been studying authentic Chinese cuisine off and on for a hobby for about 10 years. I have learned more in 2 hours of watching your videos than I have learned in months/years of watching other videos and sites. THANK YOU SO MUCH! You do an amazing job of explaining your technique. Very much appreciated here.
Cheers man, glad ya enjoy them! Any dishes you've been wanting to figured out? :)
Oh yes! Fried rice! I saw your video on the 3 fried rices with the sacha sauce - which I'm dying to try, but what about fried rice that doesn't include shacha? One question I have been searching hard to find the answer to - how do you know when your fried rice is truly finished frying, without over-frying it and drying it out? Fried rice may sound kind of boring but as many good fried-rice videos out there I have seen, they don't cover what to look for in terms of doneness. (You were actually the only one to cover that question in your video - kudos), but that was for rice with shacha - are the characteristics for doneness the same without any additional sauce on the grains? I've just been going by gut feel and sometimes it turns out too dry, or leave me wondering if I should have left it on longer.
Hey I'm sorry, I just found this question. Did you check out our Yangzhou fried rice vid? Tbh I think that one might've been a better demonstration. Basically, what you're looking for (for lack of a better word) is the rice to start to *flow* off the spatula :)
Yes I watched that, and it answered my question very well. Thanks for getting back to me. Lookin forward to trying it!
OMG.....Had been looking for this version of pancake for more than 3 decades! I stumbled across your channel this morning. All the steps are wonderfully explained in full detail. Browsed through your other recipes... totally blown off. Yours is the best Chinese cooking on TH-cam so far. Keep up the good work and hope to see more exciting dishes in the near future. A BIG thank you!! I have subscribed ❤️👍
Thank you so much for the recipe and the instructions. I have made four batches of them and it never failed me. I can see myself making more batches in the future, it seriously so goood and simple
This makes me happy as I'm just getting back to America after living in Shanghai for a bit .... i loved these so much 😭😭😭😭😭😭. My faves. Thank you! 👌🏽
Spatula with wooden block works but also a round meat mallet works too as well. Love this tutorial! Thank you!
But the lard is everything!! I had the same version in Toronto and I fell in love with this snack! Great video and content overall!
Ah that's awesome, Toronto seems to be absolutely booming when it comes to Chinese food! I was blown away by the quality in LA, and from what I've heard Toronto's like the same tier.
And yeah, if you check out some of our other vids we're absolutely not opposed to lard lol. We prolly shoulda also included it just cuz that's what the vendors do, but honestly the difference was rather subtle to our taste buds :)
Chinese Cooking Demystified in my personal opinion Toronto is the capital of Cantonese cuisine of the West. I had Dim Sum in L.A, it was really good.
I watched other vids, I really like the breakdown of the essentials. Can please do a spicy eggplant recipe?
I tried making these from a google recipe yesterday, after watching this video my mind is blown and I've learned so much that I'm confident I can fix the mistakes I made and refine my abilities even further! My failure was still delicious though, but it can be even more delicious-er!
I just found your channel and absolutely love it! Thanks for the commitment!
Holy onion! That thing looks and sounds incredible.
Thank you, you are amazing. Love everything you do, even if I don't cook everything I love watching it
If you’re using fine sea salt, only use half of what is in this recipe. Aside from that, they turned out great!
These are beautiful. I mean, I love cooking and these look like way too much work for me, but I'm a more complete person now just knowing they exist. Cheers!
This might be my favorite scallion pancake, looks absolutely delicious💖
This looks like a pancake, a bagel, and Navajo frybread came together and amazing happened.
I remember the cong you bing I used to get in my old hometown of Athens, Ohio. Theirs were sort of a cross between the Shanghai and Northern styles. But when I moved to the Phoenix area, it would be 7-ish years before I could find a single Chinese restaurant that served them period.
Perhaps I'll give these a shot one day with my cast iron skillet and my round, non-toothed meat pounder. Though I'll certainly wear an oven glove while doing the flattening. I've already burnt myself once when attempting to flip a yachaejeon.
I just made this tonight! The recipe worked perfectly and I'm really happy with how the pancakes turned out. It's a bit of work but it's worth the effort!
I think the big thing I'd note is that I used bread flour, since I think the normal AP flour in the states has a much lower protein content than the AP you use in your videos.
Every step of this had me saying "Woah!" Very cool technique.
OMG!!! How wonderful. I love everything about them... and that final crunch... killer... ;-D
ive never seen such a dish. looks great.
LOOKS DELISH !!!! 😊😊😊😊 THANKS FOR THE VIDEO
Ive been making the strictly dumpling recipe for so long. Will give this a try next time!
My daughter has a class project on Authentic Chinese food. I'm going to attempt to make it with her.
There is a church around the corner from me that, for the past few years, has been doing a Chinese food and culture festival for a few days. It wasn't until about 4:15 that I realized they would sell what you're making, except using chocolate chips and a cinnamon sugar butter mixture instead of scallions and the mixture you said. Knowing how much I love that thing (it's addictive) I can only imagine the scallion version is just as good.
Woah, that's weird as hell to me. Sounds awesome though, I'd be super curious to try it.
Maybe make a video on your experimentation on it and give us your live reactions too?
thank you. excellent material as always. i'm also glad that you guys have shown how to make this version because there are already so much content online on how to make the other version of cong you bing.
If you guys can someday make a video about lo mai gai (dim sum style wrapped in the leaf) that would be so appreciated. thanks!
Cheers, yeah we got a bunch of requests for Scallion Pancakes but tbh a lot of English language sources actually do a pretty good job with the Northern style. Like, even Chef John's recipe was solid (*love* Food Wishes but his Chinese stuff's usually not very good). We're not above doing stuff on things that other resources generally do a decent job with (see: Hongshaorou, Stir fried veg), but we'd rather add value if we can, you know? :)
We're doing Zongzi this week, and even though Zongzi and Lo Mai Gai are pretty different I do wanna leave a bit of a gap between 'rice stuffed in leaves' dishes haha. We've gotten enough requests for it that it's definitely high priority, but prolly in a few months' time.
awesome. thanks!
Good lord these look amazing. I may have already written this same comment a year ago, but I had to watch it again today :P
I’ve made this recipe twice now, each time I’ve made it, it’s been a hit. However, i will say, I think the recipe calls for too much salt (and I wouldn't consider myself "salt-sensitive" and I'm using Morton salt). The first time I made it, I honestly assumed that I may have mis-measured the salt, but after the second time, I’m pretty sure it’s a recipe thing. Next time, I might only do 2/3rd for the “yousu” mixture. Other than that, this is great.
Wooooooooow! They taste fanfriggintastic keep those recipes comin!
Just made this with bacon fat instead of Lard. Texture was spot on but it was too salty. Thus, if using bacon fat, do not add that much salt to the mixture. Will try again.
This version is way much better than the Northern version. The usual Northern often tastes too doughy, dense and kinda bland as there's not much seasoning in it, hence needing something to dip with like soy sauce. I like this version. It's crispy on the outside, flaky and savory on the inside. It's a perfect snack
Woot! I‘ve been gone for three weeks and your channel rose up well! Glad you‘ve set up a patreon, gotta love more videos :)
Haha cheers, good to hear from ya.
Yeah a couple people had been asking about Patreon, so it was something we'd been thinking about for a while. Still gotta think of more stuff to give out on the Patreon front, it's kinda tough to make extra content though with jobs and all :/
Chinese Cooking Demystified it is a slow process for sure! It is of course cool for patreons to have more stuff, but most won’t complain if it takes a bit longer. The weekly pace right now is fine I think, especially while you guys are doing it part time.
How’s the progress with the har gow btw? ;)
... stagnant, unfortunately. We kinda got caught up with other dishes and then Steph got another wave of work. Let's just say that Har Gow and Char Siu Bao are both slowly simmering away on the backburner haha. We're planning to do one of the two in July, but we're leaning towards Char Siu Bao because there seems to be absolutely fuck all recipes that do it right out there in English :)
As for Har Gow, if you're itching for a recipe chinasichuanfood's recipe's pretty good in our opinion: www.chinasichuanfood.com/har-gow-dim-sum-dumplings/
had something very similar yesterday in Chongqing, but one was filled with pork and one was filled with ma la beef. they made it in front of us with the same technique tho, but with a much smaller pile of filling.
Best made with the local spring onions available in Shenzhen. The ones we have here in au don’t have the same fragrant flavour
Really well done, great video. I’m trying this later tonight!
Love all the do-it hacks, and the video. Thank you! :)
Ayla Sanchez, remember to macgyver the pancake when you have to
this looks delicious!! i can't help but wonder how it would taste with ramps in place of or added to the scallions 🤩
Yes!!! Though, in my opinion I would modify the recipe by sweeting the ramps in the oil from "the roux" and then adding in the flour to complete. In my opinion the raw flavors of ramps are not as appealing as scallions.
Great recipe that I'm definately trying today. You guys have a new subscriber! I'm not one to have too many green onions around (they go bad much quicker than say spinach or micro greens), so I think I'll be substituting that. Wish me luck!
i want to try one(or eight !) of these😍 look so good, havent ever had one, just found out about them last year maybe
This looks delicious! Can’t wait to try it!
Hi guys! Amazing video.... I tried this awesome pastry before and j mudt say that the texture of the pastry wad to die for. and i also tried the one with a spicy minced meat filling, which is totally unforgettable. hope you can do it someday or just post a recipe for the filling...
You guys are amazing! God bless!
Love that dish! I get it delivery all the time lol. This guy, right?
opentour.com.hk/blogpost/%E9%A6%99%E8%84%86%E5%AB%A9-%E5%9B%9B%E5%B7%9D%E9%8D%8B%E9%AD%81-%E6%AD%A3%E5%AE%97%E5%9B%9B%E5%B7%9D%E8%A1%97%E9%A0%AD%E5%B0%8F%E9%A3%9F/
I loved this video (instant sub), but this did the opposite of demystifying for me, now I almost revere the effort that goes into making these. Will keep that in mind next time I eat one.
Hey, thanks for sharing the technique and recipe! Love the channel. Just wanted to share that 1 tbsp of salt may be a little too much, at least in our experience. Gonna try 3/4th tbsp next time, and I think it'll be more fitting to our taste buds.
Totally agreed. Tasted great, but felt like it was too salty
This technique is pretty similar as used for "锅盔“ in Sichuan, expect that the filling was minced beef/pork and spices.
Dear Steph and Chris,
First of all a big thank you for all your work.
You are my number one favourite Chinese cooking channel and I love watching and recreating your recipes ♥️
I have a request for a certain dish, which I am unable to find any information.
Our town in Italy used to have this delicious Chinese restaurant owned by a family and only today, that I had the possibility to taste so much original Chinese food from all over the world, I can say, that their dishes were sublime.
I can especially remember a certain chicken dish, they called “ginger chicken”.
Bits of white cooked chicken covered with lots of ginger and green onion in a relatively thin soy sauce based jus.
I know it’s not a lot of information I can give you there, but perhaps you can help.
Sending you all the best from Vienna, Austria
xoxo
Mia
maybe try hainanese chicken rice. Im sure thats not the dish that you are looking for but it will be similar I guess. /watch?v=n1tl24AVSWg
My fav definitely would make it
Thank you so much for fulfilling my request ! :-D I am so happy, I will try these very soon! Greetings from Vienna!
Cheers, glad ya enjoyed it!
Oh My Goodness....! I LOVE this when I was living in Beijing..... and funny thing is I didn't even know the name... I kept pointing it out at street, buy them, and devour them (2 at a time) :-D ... Thank you for posting this recipe. Very much appreciated. :-)
Oh nice, when'd you live in Beijing? Always enjoyed my time there, lived there for a year back when I first moved out here way back when :)
Excuse my late reply, and thank you for your reply :-). Me and my husband lived in Beijing nearly 4 years (2009 ~ 2013). I enjoy my time there very much. I tried every food that I see, and loved it. Even the "Smelly Tofu". Again, I enjoy your shows. Very detail, informative, and entertaining. I think I've watched almost all you videos :-) Made me miss China so much as well... Take care and all the best :-) . - Rose -
Cheers, lived in Beijing back in '09 as well :)
LoL 🤣 small world.. FYI : I've just became a patron 😉. Good luck and best wishes 😋
Cheers, thanks for the support! Lemme know if there's anything you particularly miss from Beijing (well, minus Peking Duck... we don't have the equipment to pull that off proper haha)... there's a request thread over on Patreon :)
Y'all be makin' me hungry....
love your channel!
Great video! Can you make one on Shanghai style soupy sheng jian bao? I've yet to see a good video on how to make them!
God, I love those shengjianbao. Yeah, we gotta do that... still gotta figure em out myself though!
DAMMIT YOU GUYS WHY DOES IT ALWAYS JUST GET BETTER
I made these before, but the rolling and flattening was different and I didn’t get the texture I wanted. I’ll try your way. I just happen to have that thingamajiggy gadget, which I use for Korean hotteok. 😊
That looks awesome. Can you send some to Indianapolis? 😃
😋😋😋😋😋😋😋😋😋😋spatula at work. Thanks for saving me money😁
God, I can't wait to try making these! Any particular dipping sauce you recommend to go with? I'm addicted to my local takeaway's scallion pancake dipping sauce, a ginger, soy sauce, rice vinegar, and sesame oil affair that I'd love to know the exact recipe for...
Awesome
This looks simple enough.
It starts off just like making flower tortillas and has a few simple extra steps. ..
Crispophone sounds happy! :)
fantastic
Looks yummy!
And it can totally be vegan too, lol.
Damn so much spring onions. Appreciate the effort of showing us how to make these at home. I tend to just make a flat bread.
You guys are the best. Can you talk about why it's important to heat the oil for the yousu? Cook's Illustrated's yousu is just 1 part veg oil, 1 part sesame oil, and 1 part flour. Thanks so much.
Heating up the oil would cook the flour so that the taste is more well-rounded.
Wow this only makes 8 pancakes??? Can't wait to try it out though. 🤤
Hello Anna, I came across your profile here. I want us to be friends. I really want friendship with you. NNCHEN123xcx is my wechttt I'd, you can add me there
You can use soda water for more crispier texture. And use the soda bottle for pressing if you don't have the spatula :D
And I usually use garlic chives here for more stronger taste. But the original recipe with scallion taste great too :)
Nice video btw.
They look like Chinese Chives not green onions, could easily be garlic chives too.
@Russell FitzPatrick Those're scallions, promise ;) Scallions = green onion = 葱. It's spring onions that're their own thing.
Funny seeing your you tube name on this video ! SURPRISE !! lol cheers guys....
Thanks for the request! We do like working through requests but as you can see it's not always immediate haha
Love me some unexpected vegan traditional dishes
Hand pulled noodles on this channel would be my dream come true.
Haha yeah it's pretty high priority, promise. Here's the thing though: it's bloody difficult lol. If and when we do it, we wanna teach it *proper* :)
I know :)! You have such high class lessons, that chinese hand pulled noodles really would be a wish fulfilled. Searching around for hand pulled noodles videos is what brought me to Chinese cooking and to your great channel.
I shouldn't have watched this video at bedtime, lol! Okay I'm gonna try this soon.
I like how you mix inches and grams
Could probably use the insert part of a burger maker for the squishing
Can't wait to make these, would it be okay to mix like some season cook ground pork with the chopped green onion for the filling. Sounds sooooo good.
Sure go for it, just don't get overly ambitious with the quantity else it'll be hard to stuff
😍
I wonder if these would keep for a few hours before frying and drying. I want to make it in the AM and fry and dry at dinner time.
hpt water doesnt cook the gluten. it gelatanizes the starch
Yeah, back then the word and the exact scientific concept of "starch gelatanization" wasn't registered in our brain yet. It was more just basing on experience.
Looked great...
Would this be served with any sort of dipping sauce, or better without?
awesome...
god that looks good
WHERE THE LO MAO GAI VIDEO AT THO??? jk take your time.
Also, do you know about duck beer stew? Which one is the original? The sichuanese version or the 'normal' (with light and dark soy sauce, spices, rock sugar, etc) version ? What beer would you recommend me to use if i don't have access to chinese beer? Can only get stuff from Mexico and America :(
Thanks for answering and if you don't, thanks anyway for the great videos :)
Haha sorry man, next week's Zongzi (was a Patron request and fits in well with the upcoming Dragon beat festival) and there's so many similarities that we'll prolly hold off on Lo Mai Gai for a bit :)
Re Duck beer stew, we usually associate it with Sichuan and Hunan... though there's a number of renditions. Obviously, if you're outside China, you don't wanna waste money on Tsingtao... Tsingtao's a lager and very *very* similar to a classic Budweiser. Any bog standard mass produced lager's fine (though it might be nice with a nicer lager like Yuengling or Brooklyn if you're feeling fancy)... just not a 'lite' beer.
Our friend from Hunan's in town and they we nice enough to list out their Dad's recipe:
1. Blanch the duck pieces. Old duck is best for this.
2. Fry garlic, ginger, Sichuan peppercorn, and the white part of green onions
3. Add in a small handful of dried chilis (they use heaven facing chilis), star anise, cinnamon, and the blanched duck pieces. Add in a whole big bottle of beer (standard's 600 mL in China) and a little bit of soy sauce.
4. Braise until tender. Apparently he uses a pressure cooker to make quick work of it.
Thanks for the recipe, will try it as soon as i can.
As for the lo mai gai, since Zongzi is quite similar, i just have a few questions really. Is lop yok used traditionally in it, is it even needed? Is there any alternative to lotus leaves in case i can't find them without losing too much flavor?
So I hope I'm not implying that they're very similar - they actually got a number of very fundamental differences. That said, it's more that they're the same 'category of things' if that makes any sense? It'd be like following up a chicken feet vid with duck neck haha
Common additions to Lo Mai Gai are: chicken, shrimp, Siu Mei, and dried shiitake mushrooms. I've definitely seen Lap Yuk before but it's far from mandatory.
As for lotus leaf... there's not really too much of a 'sub' on that front, it's got a pretty distinctive fragrance. You could play around with other edible leaves I suppose, or even parchment paper would "work". But Lo Mai Gai itself's pretty synonymous with lotus leaf.
Oh wow zongzi is next :P
I bet you could use a metal hamburger press as a substitute for the spatula and pestle combo
Chris is very much the voice of authority when it’s time to “ROLL”
Thanks for all the great content. I have tried so many of your recipes and your videos really got me into chinese cooking. It has become my favourite cuisine and pushed indian food off the throne. Especially the chow mein I really love, I think i have made it about 10 times now. What kind of five spice do you use? I have heard that there are many varieties. Have you ever tried or even made the SG Style Bak Kwa? Try this great recipe: /watch?v=Nsn8vixST0Q btw if you ever need any indian recipe recommendations let me know ;) Much love from Germany
This is good. Though I would add a little chopped of onion for more kick of taste. Thank you
You could add pretty much anything to these. They're fried dough pockets of delicious.
Yummy
Totally yum! Do they ever contain chicken, pork or beef?
Some places put a bit of finely diced pork belly inside, that's nice too :)
Chinese Cooking Demystified don't they have something similar to this in Sichuan with ground pork, and seasoned with chili oil + sc peppercorns?
I've made this style pancake before with ground chicken or pork and finely minced carrot scallion and cabbage before. They always come out delicious.
i sometimes get the flatter style scallion pancakes frozen at an Asian Mart in my city -- I'm wondering if I could do something similar freezing these after the fry but before the bake. has anyone tried similar?
Yes, you can totally do it. Or you can even freeze it after it's baked. Just toss it in the oven when you want to have some~
My Hu got thick what should I do or just leave it?
Can you freeze the raw pancake (pre-fry)?
holy shit this looks delicious...
in case any other UK folk're unsure what scallions are - spring onions!
try putting a towel under your cutting board to cut down on instability
Your are amazing
this looks insanely amazing, I bet a little pork floss in the middle wouldn't hurt either ;P
Pretty sure I ate something very similar to this in Yiwu (Zhejiang) except the dough wasn't crispy it was soft almost like a naan bread and it was filed with pork and scallion. Definitely wasn't Chinese hamburger as it was a pancake with a filling :p Subbed.
Do the onions get cooked with this process?