return to me
I’ve been able to resume my cardio workouts this week and it feels great. It helps alleviate some of the lingering side effects. My body and mind are much happier for it too, albeit a little tuckered out. That’s okay with me. I am a firm believer in the no pain, no gain mantra. Did I mention that I’ve dropped two sizes? Crazy - I know. My oncologist mentioned that I hadn’t gained any weight as most of his chemo patients tend to. It’s hard to gain weight when food 1) tastes like ass and 2) plays havoc on your insides. At least the endorphins from my workouts are flowing - w00t!
Jeremy made it home late this afternoon. Even though I don’t get bent out of shape when he’s on travel, it’s always nice to see my best friend again. Some folks require time away from their partner, but we can get along 24/7 indefinitely and that’s a good thing to know. Actually, we can work together 24/7 in adverse conditions - read: vacation. I literally trust him with my life (well, he used to be high-angle Search and Rescue).
It’s now 1 am and Jeremy just woke up to operate that giant radio telescope… My astrophysicist is hot. [I was about to say astrophysicists are hot, but that is a totally untrue and completely laughable statement.]
This afternoon, I made a recipe I’ve been wanting to post for a while. I usually make these in small quantities when I need to use up leftover dough from Chinese dumplings. It’s something my mom always used to do when I was little. I never learned how to make these outright from my mom - the technique just sunk into my head with all of my visual memories of my childhood. Same with the dumplings. To see how the dough is made, I’ll refer you to the dumpling recipe.
chopped scallions
let the dough sit for 30 minutes under a damp cloth
We never ordered scallion pancakes at dim sum because my parents could make them much better at home. I follow the same general philosophy to this day - if I can make something at home with competence, then I don’t order it when dining out (because I’m usually disappointed).
shape the hunks of dough into racquetball-sized rounds
roll the dough out into a thin pancake
The scallion pancakes are an order of magnitude easier to make than the dumplings. They are also faster and far more forgiving of screw ups.
spread a thin layer of oil over the pancake
sprinkle salt
I discovered that I tend to underestimate the amount of salt needed in the pancake. I used to shake out what I thought was necessary and would realize it wasn’t salty enough after all was said and done. Now, I typically add more than most others would. Your mileage may vary, so the first time you try this recipe, cook the first pancake and taste it so you can adjust the rest accordingly.
sprinkle scallions then roll the pancake like a rug
roll it up like a snail
Rolling out the pancake can get a tad messy at this point because little pockets of air will burst and spew oil in the direction the pin is rolling.
roll out the pancake to 1/8th inch thickness
pan-fry in a little oil on both sides until golden
Frying the pancakes takes some time because I fry each side in about a tablespoon of oil over medium-low flame until crisp and golden. When they are done, you can serve them immediately or toast them up in the oven. Slice into quarters or eighths.
whole scallion pancakes
slice and serve
Chinese Scallion Pancakes
2 cups flour
1/2 cup warm water
1 bunch scallions, finely chopped
vegetable oil
salt
Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).
Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into 5 or 6 pieces of equal size. Roll the pieces into balls.
Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16th inch thickness). Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake. Sprinkle 1-2 tablespoons of scallions over the pancake. Roll the pancake up from one end like a rug, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped. With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th inch thickness. Heat a tablespoon of oil on a flat, wide pan over a medium-low to medium flame until hot. Set the pancake in the oil and let fry until the bottom is crisp and golden. Flip the pancake, adding more oil as needed. Remove from heat and serve immediately or reheat in the oven.
April 30th, 2008 at 5:14 am
Wow!! That looks just like one of my favorite breads, roti canai (I believe it’s made in a similar way). I’ve wanted to make some but I’ve been plagued by failure– someone up there’s telling me I should be studying instead :P You just make it look so easy.
At dim sum restaurants here, pancakes are rarely available– man tau is much more popular. What do you usually eat it with? :)
Maybe your partner’s hotness has less to do with astrophysics and more to do with high-angle search and rescue, haha :D
April 30th, 2008 at 5:18 am
you are a lot of people’s [including me] hero for a lot of various reasons. I’d give you a big bear hug if I could!
April 30th, 2008 at 5:31 am
OK, I must make these. Immediately! And I put down my coffee when I read your blog, or I snort it through my nose when I start to laugh!
April 30th, 2008 at 5:33 am
Jen this looks absolutely delicious. I’m totally making some for dinner.
Do you think I could keep the dough - refrigerated - for a couple of days?
xx fanny
April 30th, 2008 at 5:34 am
Oooooh, I’d love to give those a try! Must remember to save some dough.
April 30th, 2008 at 5:42 am
The pancakes look awesome and pretty easy to make. I too find myself eating more & more at home….going out for food just isn’t as good, is it?
April 30th, 2008 at 6:06 am
glad to hear you’re back to some workouts! reminds me of the recent times article about exercise. anyhoo, gorgeous pancakes, must try soon because yours look 1000 times better than those usual soggy fried messes you see at chinese restaurants!
April 30th, 2008 at 6:10 am
So glad you are feeling good and managing to whip the body into shape. Those pancakes look great - of course everything you make inspires me to get into the kitchen and cook - you are great at those.
Keep posting and hope you continue to make wonderful stuff!
April 30th, 2008 at 6:11 am
Jen… I have ALWAYS wanted to make these… saw a few recipes, never really felt they explained well enough how to make them.
you were the person who led me to make potstickers from scratch for the first time a few months ago…. now I’ll go on a second “first time adventure” with these pancakes!
(god to know you are back working out - I hope your chemo is almost over, you certainly had enough of this roller coaster)
April 30th, 2008 at 6:41 am
I’m so glad to see you back! :) Tell me when it’s time to open that champagne! :) And i’m sure i could convince my bf and our fathers to do your tiles, i’ve been serving them some of your recipes (just yesterday it was teriyaki time, mmmm) and they’re completely sold. ;)
These look great, i’m gonna get me some young onions and duplicate them and i was also intrigued by your chinese dumplings, only ate them in ny in chinatown (they’re not serving them anywhere in chinese restaurants in slovenia, don’t know, why not :)) and loved them, so they’ll be on the menu soon.
Exercise rocks and so do those great and sexy men in our lives! Enjoy your day! :) xoox, Maja
April 30th, 2008 at 7:41 am
those look awesome jen. glad you’re gettin up and at ‘em. :-)
April 30th, 2008 at 8:25 am
Yummy! Thanks for that great recipe. Will try.
April 30th, 2008 at 9:29 am
My favorite take-away item! Sometimes I only order scallion pancakes! I just recently hipped my husband to these and he was hooked! Thank you so much for this recipe and easy how to! Take care <3
April 30th, 2008 at 10:01 am
I have searched high and low for a scallion pancake recipe like this one! And here I stumble upon it looking for other Daring Bakers April’s Challenge. Great blog!
April 30th, 2008 at 10:31 am
My first response on seeing these is “NOM NOM NOM!” Clearly I’ve been looking at too many lolcats captions.
Your instructions are great; very clear and easy to follow. So inspiring!
April 30th, 2008 at 10:32 am
Mmm … these pancakes sound delicious! We lust for these at a favourite chinese hangout, guess it is time to try making them now :)
That pic of the scallions is really mesmerizing - I can’t stop staring at the vivid green - very pretty!
Glad you’re back in workout mode, bet that feels good!
April 30th, 2008 at 10:45 am
nom nom nom, I’m going to say that every day from now on! Hee hee! These look delicious, thanks for the instructions. I have some scallions languishing in my fridge right now, so I know what I’ll be doing with them!! Glad you’re feeling a bit better…
April 30th, 2008 at 10:47 am
they are so beautiful! and so very springy. perfect for an april lunch.
April 30th, 2008 at 2:04 pm
I visit here daily, and must say, aside from your admirable cooking and baking, your positive outlook is amazing. Your attitude in the face of adversity is truly and inspiration and a nice kick in the butt for me to stop bitching about the little things in my life! :)
April 30th, 2008 at 2:17 pm
I love scallion pancakes. I make them all the time with pork dumplings. That’s one of my favorite meals. Yours look gorgeous.
April 30th, 2008 at 2:20 pm
i love your blog. i feel like we grew up in the same chinese household. you always put up my favorite recipes. i also try to imitate my grandmother and mother’s classics. thanks for putting up the recipes!
April 30th, 2008 at 2:30 pm
Yay! Glad to hear that you’re cardio-fit once again - But really, what the hell is a ‘Scallion’? You mean ‘Spring onion’! :-p
The salted innards can only be a good thing too…No, can’t think of any reason why it wouldn’t be.
April 30th, 2008 at 2:54 pm
I am so making these. I love them!! Thank you for the recipe. Your pictures are fab like always.
April 30th, 2008 at 2:56 pm
I seriously want to try these now, well done for making the process look alluring and not terrifying! Your step by step photos are gorgeous. If it’s 1am, hope you managed to get some sleep after this…
April 30th, 2008 at 3:07 pm
Those look so awesome!
Oh and yes, most people in the physics world in general are far from hot. :) But every now and then(you know, like your hubby) one sneaks in.
April 30th, 2008 at 5:14 pm
Mmmm….green onion pancake! That’s my childhood favorite. It’s kinda funny how you posted this just as I had bought all the ingredients for dumplings. Except, I didn’t buy dried mushrooms, sui choy or ginger…so much for trying to go off my memory. I’m only good for eating, not so much for remember what ingredients are in each dish. Thanks for the post Jen! Hope you feel better. :)
April 30th, 2008 at 5:37 pm
These look absolutely awesome and fun to make. Thanks for sharing the recipe!
April 30th, 2008 at 6:24 pm
Those pancakes look so good! Nice and light and flaky!
April 30th, 2008 at 8:16 pm
Wonderful, Jen! There are recipes I keep putting off, but I really shouldn’t. This is one of those.
April 30th, 2008 at 8:25 pm
these look really fun to make. i love scallions, but they don’t often get the spotlight.
i don’t have an astrophysicist, but i do have an actual rocket scientist. he’s pretty awesome.
glad your energy’s coming back!
April 30th, 2008 at 10:21 pm
Great photos! I’ve always wondered how they got the scallions so well integrated into the dough.
May 1st, 2008 at 2:05 am
Mark - I don’t see these in all dim sum restaurants either. I think there are two types of dim sum: beijing style and shanghai style? I can’t remember… Anyway, they reflect the regional foods. I rarely see man tou at the dim sum places I frequented in So Cal and the Bay Area. They’re mostly dumplings, turnip cakes, gai lan, spring rolls, do nao, chicken feet (my grandma and mom love those), tripe, braised short ribs, tsa tsao bao, etc. OMG, I’m so hungry now… I guess I usually eat the pancakes along side stir fries or whatever. If entertaining, it will be served as an appetizer more than a side. Oh, I think the astrophysics has something to do with it - I love a fellow with intellect and wit. I think Stephen Colbert is hot ;)
Celine - oh, you’re very sweet. thank you.
Madam Chow - goodness, I didn’t realize this was dangerous to read!
Fanny - I think you could try refrigerating, but when I’ve done this in the past, the dough is harder to work with. I imagine you wouldn’t have problems though, because you’re more skilled than I with all things pastry!
Nicisme - yeah, even cranking one out is fun :)
Peter - yup, although the flip side is that going out for food that is good costs more!
Mimi - thanks! yeah, the ones in the restaurants sometimes sit around for a while ;)
Shell - aw, you flatter me! These are pretty simple and quite rewarding if you get a chance to make them.
SallyBR - great! I have had similar experiences with other recipes. When 15 years ago I wouldn’t know where to look to make certain foods, today I can google and find something somewhere on a blog or a website. That’s the beauty of the web - I love sharing information :) Thanks for your sweet thoughts. I have one more round to go and I can’t wait to be done. xxoo
Maja - Probably 3 more weeks… I’ll have a quiet period on the blog and when I return, let’s hope it’s for good. Thanks sweetie! xxoo
Susan - thank you :)
Jenny - awesome! I hope you like them!
Larissa - no way! That’s great you like them - this way you can have them whenever you like!
Barbara - thanks, and cheers!
Kitt - ha ha ha! thanks.
Kaykat - yeah, I tend to think food is really pretty too! :) And thanks - working out feels great!
Jennywenny - isn’t that funny? I too find it’s a great way to use up forgotten green onions. Thanks, I am feeling much better than two weeks ago :)
Haya - you bet.
Nicole - oh, you give me too much credit. I bitch about the little things too. I love to bitch, it’s so much fun. I just don’t have room on this blog for it all ;) *snort*
Madeline - thank you!
Kelly - I think there must be a lot of us ABCs out there trying to recreate traditional recipes in between flashbacks of studying for the SATs ;)
Graeme - yeah, I DO mean green onion. In fact, that’s what I usually call them, but the pancakes are called scallion pancakes and that was a little bit of a mind fuck for me ;) You caught me!
Maya - thanks and I hope you like them!
Laura - yup, I got some sleep :) Actually, I took an early nap and then woke up at midnight - crazy sleep schedule (I blame the astronomer!) ;)
Peabody - ha ha, you make me bust a gut!
Shoshanna - thanks, I am feeling good right now! Remind me not to go grocery shopping with you :) Or maybe I should - I write everything down, so I’d have you covered ;)
Holly - you’re welcome!
Kevin - these would be easy peasy for a pro like you!
Christina - yup, this one is fairly simple with minimal investment :)
Michelle - it’s true, they are usually relegated to garnish or supporting actor. Does your rocket scientist work at JPL by chance? I used to work there - fun times at geek central, ya know ;)
Marc - huh, I never thought of it that way :) now you know!
May 1st, 2008 at 5:47 am
My co-worker and I were wondering yesterday about how you were doing…yes, we talk about you! I’m glad you are getting your energy back…what you wrote about Jeremy is so sweet! Gives me hope! :)
May 1st, 2008 at 4:06 pm
Jen - I’m with ya on not ordering things you can competently make at home. I made these once last year using a recipe I found online. The results were meh… so I’ll have to try your recipe next tiem. I love these things - nothing like a fresh, warm scallion pancake dipped in chili soy sauce. By the way, do you ever use oil to coat the pancake?
May 1st, 2008 at 4:18 pm
I never think to make pancakes savory but these look quite delicious!
May 1st, 2008 at 6:24 pm
Those look so good! I might just have to try them sometime.
May 1st, 2008 at 11:39 pm
This is the most beautiful scallions pancake I have seen, I have tried your dumplings recipe, and I WILL try this. :)
May 2nd, 2008 at 6:20 am
I’ve never though pancakes could be served so beautiful until I see yours! I feel like trying it too!
May 3rd, 2008 at 12:49 am
Back again. I wanted to make these tonight (but with leeks) and thought, now’s a good time to go get a Chinese rolling pin, since I have no rolling pin at all (I’ve used a wine bottle in a pinch). I had one in China for making jiaozi wrappers but lost it somewhere in my many moves since.
Would you believe I couldn’t find one in the six (6!) Asian groceries I went to today? (OK, I got a little obsessive.) Everyone was like, “Oh yeah, we used to have those …. ” Do you have any ideas where I can find one locally?
Also, I did find water spinach at Pacific Ocean in Alameda Square. (They have the best green produce, I’ve found.) And some Chinese chives, which I also want to put in the pancakes. Which I will make tomorrow instead, with wine bottle. Had banh mi for dinner because I was too tired after all that shopping.
One other question: Do you have a preference for vegetable oil?
May 3rd, 2008 at 1:06 am
Oh my, these photos look stunning! I need to make some of these pancakes soon! I love them too! Thank you for such detailed photography and idiot-proof steps!
May 3rd, 2008 at 4:22 pm
These are great! I just made them for my husband, who is Cantonese. He said they tasted like his Auntie Ping’s!
May 4th, 2008 at 4:09 pm
Ginny - aww, that’s too funny! Thanks for the well-wishes and I’m pretty sure there are lots of awesome guys out there - usually the ones that are overlooked for flashier men with far less substance and reliability! :)
Christine - well yeah, I imagine you can order even less than I can in a restaurant considering your vast repertoire of cooking specialties! You know, I never dipped these guys in sauce! I’ll have to give that a try. Do you mean fry them in oil? I do that, but I’m not sure what you mean by coat the pancake (pre-cooking or post-cooking?).
Hillary - thanks!
June - easy peasy, especially for an accomplished cook like you!
Bee - you’re going to nail this one down in no time flat, lady :)
Mrs Ergul - I swear it’s not that hard and the results are yum!
Kitt - I don’t know what I Chinese rolling pin is. I think I got my rolling pin at… some baking store! :) Just something simple should work. I just use canola oil - whatever won’t break the bank!
Camemberu - you’re welcome!
Jennifer - sweet! :)
May 4th, 2008 at 7:27 pm
I just made these today and they turned out great. I love all savory pancakes (Chinese scallion pancakes, Korean chive pancakes, Seafood pancakes.. etc). Yum!
May 4th, 2008 at 11:36 pm
Thanks!
A Chinese rolling pin is a short dowel that is slightly tapered at the ends. You can maneuver it with one hand while rotating the disk of dough with the other.
I tend to get obsessive about finding just the right thing, but I take pleasure in the hunt, too.
May 6th, 2008 at 12:34 am
Jane - terrific!
Kitt - you can achieve the same thing with a straight plain wooden pin. That’s what I use (that’s what my family has always used).
May 10th, 2008 at 6:30 pm
Or a wine bottle!
Not-scallion pancakes.
May 13th, 2008 at 9:13 pm
[…] A great step-by-step recipe with photos for these delicious pancakes can be found over at Use Real Butter. […]
May 15th, 2008 at 11:42 am
Love these — one of my favorite foods as a kid, and I still pester my mother to make them whenever we have the time. I’ve never seen them in any restaurants or the like, though.
They taste great when bought off the streets in Taiwan. *__*
May 15th, 2008 at 1:43 pm
I made these the other night and they came out perfectly!! I hardy cook and when I do it’s usually eggs or just frozen food. This was a little more work but was definately worth it. Thanks!
May 15th, 2008 at 2:32 pm
Kin - I’ve never had them in Taiwan (never been), but I hear the street food there is awesome :)
JR - great! I’m so glad it worked out for you and you liked it!