Chef John, I hope you see this and answer my question. I've tried to make this recipe twice now and every time my dough suffers from the snapback effect. Even when I follow all the instructions exactly when the time comes to roll it out and make it into a thin layer it keeps going back into its original round shape. I spend this entire morning fighting dough, which is kind of pathetic as far as fights go, but even though I had left the dough in the fridge overnight after I cut it and used a roller to roll it out it insisted on playing tug-of-war with me. Can you advice what to do? I really love these pancakes but I now dread making them again.
Chef John, I actually make some serious authentic scallion pancakes, I learned from the guy that used to sell them near our neighborhood in China when I was growing up. For more intense onion flavor, during the step where we cook the oil, add the white part(That's how we use the white part instead of waste or not using them) of the green onion in it, and cook the chopped white part for maybe a minute or two until they soften and you can smell the great fried onion flavor(That's how we actually taste the onion flavor, if only use the green part, we can barely taste any onion flavor). And pour the hot oil with onion into a bowl of flour. Don't cook the flour in the pan(Because there is still leftover moisture from the white part, cooking the flour in the oil with the white part will make the mixture clog up). And we want the thickness of the onion oil flour mixture to be similar to melted peanut butter(It is also very common, actually recommended, to add a little bit of ground Sichuan peppercorn in the mixture, gives it more salty, peppery, oniony flavor). The reason we cook the onion white part, you probably already know, because the white part is solid and thick, unlike the tip of the green part, only thin leafs. They will break the dough and make it impossible to roll the dough into thin pancakes(the thinner, the better onion pancakes taste). Next thing, is never add too much oil to the pan(maybe slightly oil it with a paper towl to get it started), you want the pancake to slowly cook in its own oil that is in the onion oil flour mixture. So the pancake won't taste like a fried pancake and becomes too greasy.
Huadong Feng Your info is so GREAT! Thank you very much. I love in Los Angeles. I know so many non-ethnic-Chinese young adults who LOVE Chinese scallion pancake! Happy Chinese New Year to you!
This man gets to the point without too much fluff while adding humor and getting the job done. In the end even the clueless chef will end up with an excellent product.❤️
My son had me make these for his birthday treat for his class in second grade. (I used pre-made, frozen ones from the Chinese grocery store.) I didn't think it was a good idea, but he insisted. I couldn't believe that those kids actually tried them. And every time I ever saw them, they asked if I'd be bringing them the next year. And so every year for his third, fourth, and fifth grades I'd get out my pans and griddle and make twenty or more of them, and I never had a single one left over.
That is such a sweet and wonderful tradition and memory you created for your son firstly, but also all his friends. I bet he feels very special with you but also doubly so with his friends, because his mom is the star with him being pampered with his friends. I love this story.
@Ivdovicvs: Although you are probably right that Ivdovicvs is probably a female, I a, man, have been making these since the mid 1970's when I first learned how. Females are not the only serious cooks in the world.
@@lynnashley6247 I would seriously love to try Emeril, Bobby Flay, Guy Fieri, just their non-kicky stuff! 😂😂😂😂😂 But, my boyfriend can also tempt me into being impolite with his food and get piggy while getting jiggy with it! 🙃😁😉😂😂😂😂😂. His C😎😎KING has me beat by a long shot. I am good, as long as I don't cook foul or pork, then I need a thermometer! 😂😂😂😂😂 Steaks may end up burning more rubber than a Gap Band song.....😂😂😂😂😂
The Chinese word for roux is "hu", pronounced like "who". If you want to make a sinful version, my parents use lard instead of vegetable oil for that for the extra flavor and oomph. But you are the Constance Wu of your pancake roux.
As an Asian man living in the States. I grew up with this stuff. I suggest everyone give it a shot. It taste amazing for such a simple dish. I miss these type of food.
My (Taiwanese) mom always cooked these with an egg. You just fry and egg and then before it sets, put the (already cooked) pancake on top so they kinda fuse together. Kinda like a cross between a scallion pancake and a Dan Bing.
I’m from Edmonton, Canada and we call these Green Onion Cakes! They’ve been proposed as the “official” dish of Edmonton. We serve them up with sour cream (Ukrainian influenced haha) and/or sambal oelek. You gotta try them with that combo!
I know I'm late to the party, but oh, so glad to find this! I haven't had the scallion pancakes in so many years. Our local Chinese restaurant changed hands and the new owners didn't offer them anymore. Then...I got Lyme's disease and was told "No More Gluten" and couldn't eat them even if they did...Now, thanks to you and this recipe, I can make them at home!!!! Yay!!! I thank you so very much. Blessings!
Dear Chef John....I love these pancakes. I had made some like this in the past but hadn't made them in a while. So I made them today....however, you know how sometimes a coincidence can lead you to a great discovery? Well, just yesterday I had made your Caramel Chicken, one of our favorite dinners....and I had leftovers. Instead of making more rice tonight, we ate the Scallion Pancakes with it! The flavors of the chicken, the ginger etc and the crunchy pancakes which we used to scoop up the leftovers....it was a fantastic combination!!! Thanks for all your great recipes!
Man, I used to be so hooked on these when I lived in China. I'd stop and get them from a street vendor on my way to work in the morning. And you just buy it buy the pound. I'm partial to the one that has some kind of spicy sauce or something added to it. So good! Thanks for all the great videos Chef John!
Hi Chef John, This is my first time commenting on one of your videos. I have been living in China for about five years now and your recipes have helped me get through being homesick and also feed my wife and I. I am in my wife's hometown for the Chinese New Year and it made me think, "I wish Chef John, would post more videos of Chinese food." I opened up TH-cam and saw you posted this and it made my wife and her family so happy! They are going to have me make them tomorrow morning! Thanks Chef, and please keep the Chinese food coming!
I love this pancakes ...could eat everyday ....when I was living in china , I often ordered in the restaurant at the beginning to the surprise of the locals ....
Every time you clean off the grease, place it on a stove on low heat til all the moisture has dried out. Use your cast iron skillet regularly and do this, and it will be well seasoned.
The first time I ever had these in a Chinese restaurant they were served with shaved parmesan and a side of hot chili oil. That's how I make them at home now, and it's the BEST. Highly recommend.
I spent 15 years teaching English in Thailand. One of the classes I taught was at a vocational school, teaching cooking in English to students going on to work in the hospitality trade. There were many ethnically Chinese students in the North of Thailand, so I tried to cook recipes that I thought would appeal to them. One thing I like to cook was Green Scallion Pancakes. I never tried using a roux to brush on the dough, but I think I will the next time I make them.
In Edmonton, Alberta, Canada we call these green onion cakes and they are the best late night snack. It's kind of our specialty, paired with ginger beef.
I am violently allergic to all members of the onion and garlic family. So I tried making these without scallions - I used sesame seeds and a little bit of coarse salt instead. They came out delicious! Later I found that people do make them that way in China, but they call them something else.
They're somewhat time-consuming to make, so I always make a big batch and then freeze them... but then I run out of them, and I have to get up the ambition to make some more. I need to do that soon ;-)
you could make this one that is encrusted with sesame seeds but just leave out the scallion th-cam.com/video/DTmnyvtkbQQ/w-d-xo.html this lady made hers with sesame seeds completely coating the inside th-cam.com/video/0R12u6e1Kgg/w-d-xo.html and seasoned with five spice powder. I like their different rolling techniques too. everyone's got a different way for making these :)
6:20 "All the various things I've rolled out in my life I should specify in regards to dough this is probably the most fun thing to roll out." I laughed more than I shoud've
I believe the more authentic Shanghainese scallion pancakes also involves usage of oven, to make sure that the whole pancake is cooked thoroughly and “flaky”, kind of like how you would treat croissants? Maybe a bad analogy, but I hope I explained it clearly... Excited to see more Chinese food! Thank you for spreading the love for food!
Made these an hour ago. You truly are a genius, chef John. I put a little too many onion, but that's fine. I am after all the Italian, of how I made my scallion.
...read this comment, decided to try it. Turned out pretty good. Vaguely like a wide flat cinnamon roll, _but_ with a crispy and flaky outside. It seemed a bit denser than the original scallion version looked. Either I needed more butter rolled in than I used, I over-rolled the coil, or the scallions helped to maintain air pockets in the rolled dough - might have needed to replace them with chopped raisins or crushed nuts or something. Still, it seems like the basic recipe _could_ be adapted to a variety of fillings, sweet or savory. ...I'm considering Nutella. Might need to melt it to spread it thin, then chill the coiled roll before the final flattening and frying.
@@HaloInverse I would suspect that for cinnamon rolls you would want to add just a little bit of baking powder to the flour for the dough so that it will rise a bit. And yes, you definitely need a good amount of oil (whether you use butter or another kind of oil) before rolling it if you want the layers to remain seperate.
I've tried many onion cake recipes, and this one is the best, texture and flavor wise. My family agrees. Rolling tips were most helpful - I prefer these to the very thin onion cakes, which can be somewhat greasy and potato chip-like. Trickiest part is the heat setting - too hot and it doesn't cook through before it over browns; too low, and it's not crisp enough. I do better with a heavy bottom skillet rather than cast iron. And the wonderful dipping sauce makes all the difference. Delicious! Thank you!
Chef Joooohn... another amazing dish. That sound test was everything!!! So, where are all the Chinese followers.... is it REALLY Chinese? Ha-ha! This looks delicious, Chef John.
There is an indian flat bread Called Lachcha Parantha Which Is Very Similar To This U can Search For Kerala Parantha Its Layers Are More Visible And Flaky
I can't believe this, I've been following you for a while now and I was making these from another recipe WHILE you posted this. Now I'm going to have to make them all over again!
Thank you so much for the subtitle! And a huge plus it's accurate sub, not just auto-generated one. As a non-English speaker, I find it hard to understand all the puns and words. This helps a lot. Massive thanks :)
If you want a stronger onion flavor, try sauteeing chopped shallot in the sesame oil, then mix that oil (after straining out the chopped shallot) with enough flour to make a runny paste and then spread that paste onto the pancake, sprinkle with chopped green part of scallion, roll up, etc like he shows and then cook it. Use the sesame oil though. It has a very good flavor and makes the best pancakes. WalMart sells it in their Asian food section.
I really liked this! Back in Indonesia I used to eat this with Rendang. Rendang is one of the most delicious food in the world, full of flavor, savoury and a bit spicy, originated from Indonesia. You should definitely try it!
Yes, I agree with Auntie, they were thick and dense not flakey at all. This was more like an experiment than a scallion pancake. And no, I am not Chinese but would love to become Chinese to make these authentically.
Asian Shrimp Toast! I would love to know how to make it. This looks so good, and that fork scrape was SO satisfying because you just know that it's going to be delightfully crispy!
Building on top of Jack Feng's comment, you can make a batch onion oil using a variety of onions, the white part of scallions, shallots, onions and leeks which will create an intense variety of flour. That onion oil can be used for so many other chinese dishes. Also instead of just brushing oil on the rolled out dough, u can make some roux with that onion oil and brush the roux on top of the dough as well.
Check out the recipe: www.allrecipes.com/Recipe/263821/Chef-Johns-Chinese-Scallion-Pancakes/
Year of the rat now 🐀
Thanks for sharing a simplified way . I tried it and turned out so yummy 😋😋, And your tone of voice always make it so enjoyable to watch.. thanks
Food Wishes where’s the dipping sauce recipe?
This is the most annoying voice ever. Jus the way he speaks makes me wanna punch his stupid face in. Most annoying person on the internet bar none.
Chef John, I hope you see this and answer my question. I've tried to make this recipe twice now and every time my dough suffers from the snapback effect. Even when I follow all the instructions exactly when the time comes to roll it out and make it into a thin layer it keeps going back into its original round shape. I spend this entire morning fighting dough, which is kind of pathetic as far as fights go, but even though I had left the dough in the fridge overnight after I cut it and used a roller to roll it out it insisted on playing tug-of-war with me. Can you advice what to do? I really love these pancakes but I now dread making them again.
Chef John, I actually make some serious authentic scallion pancakes, I learned from the guy that used to sell them near our neighborhood in China when I was growing up. For more intense onion flavor, during the step where we cook the oil, add the white part(That's how we use the white part instead of waste or not using them) of the green onion in it, and cook the chopped white part for maybe a minute or two until they soften and you can smell the great fried onion flavor(That's how we actually taste the onion flavor, if only use the green part, we can barely taste any onion flavor). And pour the hot oil with onion into a bowl of flour. Don't cook the flour in the pan(Because there is still leftover moisture from the white part, cooking the flour in the oil with the white part will make the mixture clog up). And we want the thickness of the onion oil flour mixture to be similar to melted peanut butter(It is also very common, actually recommended, to add a little bit of ground Sichuan peppercorn in the mixture, gives it more salty, peppery, oniony flavor). The reason we cook the onion white part, you probably already know, because the white part is solid and thick, unlike the tip of the green part, only thin leafs. They will break the dough and make it impossible to roll the dough into thin pancakes(the thinner, the better onion pancakes taste). Next thing, is never add too much oil to the pan(maybe slightly oil it with a paper towl to get it started), you want the pancake to slowly cook in its own oil that is in the onion oil flour mixture. So the pancake won't taste like a fried pancake and becomes too greasy.
Thanks! This is all great info!
OMG, chef John just replied to my comment!!!
Sounds insanely delicious
Huadong Feng Your info is so GREAT! Thank you very much. I love in Los Angeles. I know so many non-ethnic-Chinese young adults who LOVE Chinese scallion pancake! Happy Chinese New Year to you!
Huadong Feng thanks bro !
This man gets to the point without too much fluff while adding humor and getting the job done. In the end even the clueless chef will end up with an excellent product.❤️
Chef John Rolling that green.... He's got the technique
😂😂😂
Rolling the kind of green that pays the bills! 🙃😉😂😂😂😂😂
My son had me make these for his birthday treat for his class in second grade. (I used pre-made, frozen ones from the Chinese grocery store.) I didn't think it was a good idea, but he insisted. I couldn't believe that those kids actually tried them. And every time I ever saw them, they asked if I'd be bringing them the next year. And so every year for his third, fourth, and fifth grades I'd get out my pans and griddle and make twenty or more of them, and I never had a single one left over.
Cool!
That is such a sweet and wonderful tradition and memory you created for your son firstly, but also all his friends. I bet he feels very special with you but also doubly so with his friends, because his mom is the star with him being pampered with his friends. I love this story.
@Ivdovicvs: Although you are probably right that Ivdovicvs is probably a female, I a, man, have been making these since the mid 1970's when I first learned how. Females are not the only serious cooks in the world.
@@lynnashley6247
I would seriously love to try Emeril, Bobby Flay, Guy Fieri, just their non-kicky stuff! 😂😂😂😂😂
But, my boyfriend can also tempt me into being impolite with his food and get piggy while getting jiggy with it! 🙃😁😉😂😂😂😂😂. His C😎😎KING has me beat by a long shot. I am good, as long as I don't cook foul or pork, then I need a thermometer! 😂😂😂😂😂 Steaks may end up burning more rubber than a Gap Band song.....😂😂😂😂😂
What child can resist fried dough?
The Chinese word for roux is "hu", pronounced like "who". If you want to make a sinful version, my parents use lard instead of vegetable oil for that for the extra flavor and oomph. But you are the Constance Wu of your pancake roux.
onyx bell hu, hū, hú, hù
Hu tang pan ain't nothing to cook with ?
Hu Tang Clan
bravo
I was thinking about butter
As an Asian man living in the States. I grew up with this stuff. I suggest everyone give it a shot. It taste amazing for such a simple dish. I miss these type of food.
I have and it’s delicious!
My (Taiwanese) mom always cooked these with an egg. You just fry and egg and then before it sets, put the (already cooked) pancake on top so they kinda fuse together. Kinda like a cross between a scallion pancake and a Dan Bing.
I saw this video which was like a pancake with eggs fused together. very interesting how she did it th-cam.com/video/GMAK0zBi-WM/w-d-xo.html
I appreciate the fork's honesty.
Nunchucks works best😋😋
Just like how my grandmother makes them. Thanks for reppin the culture
Chef John doesn't disappoint. As soon as he said "around the outside" in my head I was saying "round the outside, round the outside".
Perhaps the best cooking on TH-cam. Great instruction garnished with ready humour. Love it.
Mainland Chinese here. Never thought I would learn Chinese traditional food from a non-Chinese. Very well done video and recipe. Thank you very much
This recipe is GR-RR-GRRREAT
After all, you are the Kellog's Frosted Flake of your Scallion Pancake.
I am lulled into awe by this guys inflection and the end of his sentences.
*MrKevBurns:* NO, I find it annoying, and hard to listen to! Does he talk like this when he's not making videos?!
i approve of this recipe. it's so similar to the one my own chinese mother has been using for years and years.
Can you please tell me what it is your mom does differently? My neighbor place a bit of oil in the batter.
Celia Neher we also always put some salt with the oil and green onion layers
I’m from Edmonton, Canada and we call these Green Onion Cakes! They’ve been proposed as the “official” dish of Edmonton. We serve them up with sour cream (Ukrainian influenced haha) and/or sambal oelek. You gotta try them with that combo!
With hot sauce sriracha
Chef John: "Around the outside."
Me, immediately: Around the outside, around the outside.
Every single time he says it lol.
tyson mccorkle Chef John's back. Tell a friend.
Yes! I knew he was going to go there, LOL.
onesexytan one time he didn't say it and I was sad :(
You idiots. You realize he wasn't singing Eminem, right?
I know I'm late to the party, but oh, so glad to find this! I haven't had the scallion pancakes in so many years. Our local Chinese restaurant changed hands and the new owners didn't offer them anymore. Then...I got Lyme's disease and was told "No More Gluten" and couldn't eat them even if they did...Now, thanks to you and this recipe, I can make them at home!!!! Yay!!! I thank you so very much. Blessings!
Dear Chef John....I love these pancakes. I had made some like this in the past but hadn't made them in a while. So I made them today....however, you know how sometimes a coincidence can lead you to a great discovery? Well, just yesterday I had made your Caramel Chicken, one of our favorite dinners....and I had leftovers. Instead of making more rice tonight, we ate the Scallion Pancakes with it! The flavors of the chicken, the ginger etc and the crunchy pancakes which we used to scoop up the leftovers....it was a fantastic combination!!! Thanks for all your great recipes!
Man, I used to be so hooked on these when I lived in China. I'd stop and get them from a street vendor on my way to work in the morning. And you just buy it buy the pound. I'm partial to the one that has some kind of spicy sauce or something added to it. So good! Thanks for all the great videos Chef John!
" You are the Black Stallion of your Chinese Scallion "
I hate to be "that guy," but the scallion isn't Chinese, the pancake is.
Food Wishes I know couldn't resist. My culinary teacher would curse me.
K1ll3trs
It's either that or Ceyanne
Happy Chinese New Year simply exceed yourself Chef John. Deliciously done as always, perfecto,
I thought he was going to say "the Italian stallion of your chopped scallions" or something too... Come on John! That needs to be a line!
I had these in a restaurant in SF in the early 80s. They were served with a smooth peanut sauce, and they were out of this world delicious!
Thank you. I’ve always wanted to know how to make Chinese scallion pancakes.
I've been wanting to do this for the last 2 weeks, but didn't see a food video I trusted to follow. I'm happy Chef John did this.
Omg finally!!! This is my favorite Chinese street food and now you’ve finally made it! Thank you chef John!
Impressed by the authenticity.
I'm Chinese and this recipe is identical to what my grandparents do, looks really great.
That looks really good! So simple, but SO delicious!
Love that you caught every small green into the dough.
Yum! I think I've seen this "flatbread" used as a vehicle for fried egg and ham. Wonderful breakfast sandwich!
Hi Chef John,
This is my first time commenting on one of your videos. I have been living in China for about five years now and your recipes have helped me get through being homesick and also feed my wife and I. I am in my wife's hometown for the Chinese New Year and it made me think, "I wish Chef John, would post more videos of Chinese food." I opened up TH-cam and saw you posted this and it made my wife and her family so happy! They are going to have me make them tomorrow morning! Thanks Chef, and please keep the Chinese food coming!
A "Shaggy" dough? So is it Boombastic?
Scott Green oh this i lovah lovah 😂😂😂
Or perhaps it could be Shaggy 2 Dough-pe?
It wasn't him.
I love this pancakes ...could eat everyday ....when I was living in china , I often ordered in the restaurant at the beginning to the surprise of the locals ....
Nicely seasoned cast iron pan. You should show how you season you pan
Every time you clean off the grease, place it on a stove on low heat til all the moisture has dried out. Use your cast iron skillet regularly and do this, and it will be well seasoned.
The first time I ever had these in a Chinese restaurant they were served with shaved parmesan and a side of hot chili oil. That's how I make them at home now, and it's the BEST. Highly recommend.
What a wonderful cooking tutorial, with lots of detailed information and humor. The end result looks and sounds delicious.
Thanks for a SUPERB Job.
I spent 15 years teaching English in Thailand. One of the classes I taught was at a vocational school, teaching cooking in English to students going on to work in the hospitality trade. There were many ethnically Chinese students in the North of Thailand, so I tried to cook recipes that I thought would appeal to them. One thing I like to cook was Green Scallion Pancakes. I never tried using a roux to brush on the dough, but I think I will the next time I make them.
Happy Lunar New Year! I think t's the Year of the Chinese Scallion Pancake! #yearofthedog
I was raised in Philly close to Chinatown. I miss these scallion pancakes! I live in Florida and they don't have them on any Chinese menu in my area.
I want a big working counter like your's. My kitchen is small as heck.
Ha! I live in a 19 ft. travel trailer. Boondocker.
Moshugaani
True. 😭
His counter makes me so jealous. It is hard to make dishes like these on small areas.
Hmm should have went to college i suppose
I'm studying as we speak!
My kitchen is size of a broom closet. I feel your pain. I managed to cook for 40 people and the chaos that emerges.
Your food wisdom is a blessing to me.
In Edmonton, Alberta, Canada we call these green onion cakes and they are the best late night snack. It's kind of our specialty, paired with ginger beef.
Got a huge pile of scallions from the garden and this is what I wanna make with em…yummy yummy yummy
I am violently allergic to all members of the onion and garlic family. So I tried making these without scallions - I used sesame seeds and a little bit of coarse salt instead. They came out delicious! Later I found that people do make them that way in China, but they call them something else.
Ace Lightning that's neat
They're somewhat time-consuming to make, so I always make a big batch and then freeze them... but then I run out of them, and I have to get up the ambition to make some more. I need to do that soon ;-)
Ace Lightning You can also try making dessert pancakes with red bean paste! 😄
Or many other sweet things - filled with sugar, or different kinds of fruit...
you could make this one that is encrusted with sesame seeds but just leave out the scallion th-cam.com/video/DTmnyvtkbQQ/w-d-xo.html this lady made hers with sesame seeds completely coating the inside th-cam.com/video/0R12u6e1Kgg/w-d-xo.html and seasoned with five spice powder. I like their different rolling techniques too. everyone's got a different way for making these :)
Love these! Didn't realize they were a flat bread, but that makes sense!
6:20 "All the various things I've rolled out in my life I should specify in regards to dough this is probably the most fun thing to roll out."
I laughed more than I shoud've
I loved these as a kid, and still do today.
I have never wanted bread so much until now.
I believe the more authentic Shanghainese scallion pancakes also involves usage of oven, to make sure that the whole pancake is cooked thoroughly and “flaky”, kind of like how you would treat croissants? Maybe a bad analogy, but I hope I explained it clearly... Excited to see more Chinese food! Thank you for spreading the love for food!
This is the best flatbread known to man. If I never ate anything else I think I'd be happy. I mean I'd die of malnutrition for sure, but I'd be happy.
FM57 57 well that goes without saying
Made these an hour ago. You truly are a genius, chef John.
I put a little too many onion, but that's fine. I am after all the Italian, of how I made my scallion.
Chef when will you make Italian butter cookies??!
As I'm trying not to be afraid of pastry. I made these today and even though I used too much oil and did a horrible job rolling it. It was awesome.
This would be good with sour cream and CAYENNE.❤️
Sarah Singer I agree with cayenne, but not sour cream...
Oh man, that would be good with sour cream ...
I thought these were pretty much flavorless and I pan fried in Butter...I did a little Sour Cream and Salsa...much better.
I would recommend sour cream and smoked paprika
I would recommend it with hot chilli oil.
Made the potstickers yesterday, now surfing your channel for another idea. THANK YOU CHEF JOHN!
Very legit. Source: I am Chinese
glad to hear that.. I spent many years (eating) in China and absolutely love these! Didn't know how to make them though!
Dear God's feed me please
🙏 💖🙏
Ollie's on Times Square makes these and I used to go there just for scallion pancakes....thanks for this yummy recipe!!!!
*Happy Year of the Shaggy Dough.🤣*
Thank you for making this 2020 a bit easier, thank you for everything, thank you.
Would this method work as a cinnamon, butter, sugar pancake using a sweet dough?
.... Like a cinnamonroll?
...read this comment, decided to try it. Turned out pretty good. Vaguely like a wide flat cinnamon roll, _but_ with a crispy and flaky outside.
It seemed a bit denser than the original scallion version looked. Either I needed more butter rolled in than I used, I over-rolled the coil, or the scallions helped to maintain air pockets in the rolled dough - might have needed to replace them with chopped raisins or crushed nuts or something. Still, it seems like the basic recipe _could_ be adapted to a variety of fillings, sweet or savory.
...I'm considering Nutella. Might need to melt it to spread it thin, then chill the coiled roll before the final flattening and frying.
Oooh what about peshwari naan bread flavours rolled into it? Nomnomnom!
@@HaloInverse I would suspect that for cinnamon rolls you would want to add just a little bit of baking powder to the flour for the dough so that it will rise a bit. And yes, you definitely need a good amount of oil (whether you use butter or another kind of oil) before rolling it if you want the layers to remain seperate.
Omg omg! I had these back in the day when our PI invited us to her casa...so yummy!!
Your inflection cadence is killing me smalls...
What kind of accent is that?
@@milamayer I'm also curious. Some part of Canada maybe?
I'm glad I'm not the only one who noticed! His voice going up at the end of every phrase was very distracting
Yah noticed that too. Lols kinda like sing song tone.
SooperMikey REAL SHIT
I've tried many onion cake recipes, and this one is the best, texture and flavor wise. My family agrees. Rolling tips were most helpful - I prefer these to the very thin onion cakes, which can be somewhat greasy and potato chip-like. Trickiest part is the heat setting - too hot and it doesn't cook through before it over browns; too low, and it's not crisp enough. I do better with a heavy bottom skillet rather than cast iron. And the wonderful dipping sauce makes all the difference. Delicious! Thank you!
Chef Joooohn... another amazing dish. That sound test was everything!!! So, where are all the Chinese followers.... is it REALLY Chinese? Ha-ha! This looks delicious, Chef John.
My Chinese aunt makes these for me all the time, I love them
anyone else focusing on his cadence and not what he is saying?
Yes it is very distracting and honestly make me not watch his videos as much.
It's cause he's reading a script but cant sound natural lol
Yeah... Had to put on mute.
It is so strange and unsettling. I hate it.
Quarantine day 35 and me and hubby are making songs
Just tried it. It's so good. A little tricky to get the dough that thin, but worth it.
Happy Chinese New Year 2u all remember you are the Italian stallions of these pancakes with scallions ??? 👨🏽🍳🤦🏽♂️🤷🏽♂️
So many layers of deliciousness here!!!
am i the only one that realizes after every sentence he raises the tone of his voice
yes and it is annoying. won't watch him again. ugh!
Yeah, I thought this exactly. Same voice inflection pattern as youtuber named Chills who does horror/scary stories.
@@PK-vw3gd lol, I am going to go over and check Chile out. somehow food and horror don't go together in the same meal! lol, all the best.
He didnt do it in his earlier videos. It's a shame as his recipes are really good but the narration is soooo annoying....
No.
yes，this 葱油饼 is one of my favorite breakfast
Who else rapped around the outside like three times before Chef john did ? Bahahaha. Great minds......
Yum! I love these dunked in sweet chilli sauce... Heaven
What's a guy gotta do to get married to chef John around here
Not be a guy?
He has a wife already
Schizzle ♡
Move to Utah?
if gender is a social construct how can you change it with surgery?
God, the way john talks is so hypnotic for some reason
There is an indian flat bread Called Lachcha Parantha Which Is Very Similar To This U can Search For Kerala Parantha Its Layers Are More Visible And Flaky
I can't believe this, I've been following you for a while now and I was making these from another recipe WHILE you posted this. Now I'm going to have to make them all over again!
We love this for breakfast in China with soy milk 😀
Thank you so much for the subtitle! And a huge plus it's accurate sub, not just auto-generated one. As a non-English speaker, I find it hard to understand all the puns and words. This helps a lot. Massive thanks :)
OK strange...I've been looking up recipes for this all day and then you come out with this video.
Two you can try on TH-cam are Strictly Dumpling and Chinese Cooking Demystified. I think they both also have scallion pancake recipes.
Chef John, You are the best. Content made with as much love as the recipes. A big thank you.
You are the Tim Allen of your pancake-with-scallion.
The Drake, of your scallion pan-cake.
OMG MY DAUGHTER AND I USED TO ORDER THIS WHEN WE USED TO GO TO A CHINESE RESTAURANT! THESE ARE THE BOMB!
"we made the well for nothing!" LOL
beautiful, doesn’t even look greasy!
My favorite utube chef
I love making these. A lot of times I like to through in some small bay scallops, clams, or oysters! They're also really good with smoked fish.
I watched a 14 minute steven crowder ad for you, chef. Will you adopt me?
Gordon Cowell I don't think he gets more money if you watch the ad or not
Dirt Well technically he does, since thats how youtube monetization works. Besides, it was a joke.
Wow. I wouldn't have lasted 2 minutes listening to Steven Crowder.
If you havent listened to him, then you dont know what you're talking about, just hearsay.
If you want a stronger onion flavor, try sauteeing chopped shallot in the sesame oil, then mix that oil (after straining out the chopped shallot) with enough flour to make a runny paste and then spread that paste onto the pancake, sprinkle with chopped green part of scallion, roll up, etc like he shows and then cook it. Use the sesame oil though. It has a very good flavor and makes the best pancakes. WalMart sells it in their Asian food section.
This ain't the first time Chef John has rolled that green stuff.
he knows... ;)
I really liked this! Back in Indonesia I used to eat this with Rendang. Rendang is one of the most delicious food in the world, full of flavor, savoury and a bit spicy, originated from Indonesia. You should definitely try it!
love the way you comment, reminds me of English potato cakes, where cooked potatoes are added instead of scallions!
Will do that but put some cheese in those
My dough game is pretty awful so I struggled with cohesion but everythng else about the recipe was spot on. Excited to keep trying
I can hear my auntie yelling in Cantonese that you make them too thick. :)
YES!
Yes, I agree with Auntie, they were thick and dense not flakey at all. This was more like an experiment than a scallion pancake. And no, I am not Chinese but would love to become Chinese to make these authentically.
I was addicted to these back in the day at a chinese buffet that had it lol
that's a weird way to roll a joint
skills!
I bet he hit one after the video
He got that idea fr calcata india. One style to mk paratha roti
underrated comment
Asian Shrimp Toast! I would love to know how to make it.
This looks so good, and that fork scrape was SO satisfying because you just know that it's going to be delightfully crispy!
Chef john's hairy arms give me life
his innuendos give me life
I'm always into the hairy innuendo myself.
in your end yo
Get it?
no? i'll go fuck myself
CatNyan30 you are funny!
Building on top of Jack Feng's comment, you can make a batch onion oil using a variety of onions, the white part of scallions, shallots, onions and leeks which will create an intense variety of flour. That onion oil can be used for so many other chinese dishes. Also instead of just brushing oil on the rolled out dough, u can make some roux with that onion oil and brush the roux on top of the dough as well.