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 (kzfaq.info/get/bejne/q96ShpmblqiVgKc.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 :)

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!

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!

Yes! Thank you for showing the shanghainese version. I'm glad cuz this video will show variety and hopefully bring this version to America

We had a small mom & pop Asian market and she'd make these everyday. Unfortunately they closed due to bigger corporation Asian markets coming in. They would trade with me, my fresh lotus roots and leaves for other store items.

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!

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! 👌🏽

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 KZfaq 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 ❤️👍

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

Every step of this had me saying "Woah!" Very cool technique.

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

OMG!!! How wonderful. I love everything about them... and that final crunch... killer... ;-D

I just found your channel and absolutely love it! Thanks for the commitment!

ive never seen such a dish. looks great.

This looks delicious! Can’t wait to try it!

This might be my favorite scallion pancake, looks absolutely delicious💖

Wooooooooow! They taste fanfriggintastic keep those recipes comin!

Spatula with wooden block works but also a round meat mallet works too as well. Love this tutorial! Thank you!

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.

Really well done, great video. I’m trying this later tonight!

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.

If you’re using fine sea salt, only use half of what is in this recipe. Aside from that, they turned out great!

My fav definitely would make it

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!

Love all the do-it hacks, and the video. Thank you! :)

i want to try one(or eight !) of these😍 look so good, havent ever had one, just found out about them last year maybe

Thank you so much for fulfilling my request ! :-D I am so happy, I will try these very soon! Greetings from Vienna!

love your channel!

Awesome

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!

Looked great...

LOOKS DELISH !!!! 😊😊😊😊 THANKS FOR THE VIDEO

fantastic

Ive been making the strictly dumpling recipe for so long. Will give this a try next time!

Y'all be makin' me hungry....

awesome...

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!

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!

DAMMIT YOU GUYS WHY DOES IT ALWAYS JUST GET BETTER

This looks simple enough. It starts off just like making flower tortillas and has a few simple extra steps. ..

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!

Best made with the local spring onions available in Shenzhen. The ones we have here in au don’t have the same fragrant flavour

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

god that looks good

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.

Looks yummy!

My daughter has a class project on Authentic Chinese food. I'm going to attempt to make it with her.

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

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 :)

I shouldn't have watched this video at bedtime, lol! Okay I'm gonna try this soon.

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...

This technique is pretty similar as used for "锅盔“ in Sichuan, expect that the filling was minced beef/pork and spices.

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.

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.

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!

this looks delicious!! i can't help but wonder how it would taste with ramps in place of or added to the scallions 🤩

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.

😋😋😋😋😋😋😋😋😋😋spatula at work. Thanks for saving me money😁

Crispophone sounds happy! :)

Yummy

Your are amazing

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.

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

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

holy shit this looks delicious...

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.

This looks like a pancake, a bagel, and Navajo frybread came together and amazing happened.

Funny seeing your you tube name on this video ! SURPRISE !! lol cheers guys....

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!

Wow this only makes 8 pancakes??? Can't wait to try it out though. 🤤

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. :-)

That looks awesome. Can you send some to Indianapolis? 😃

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.

Love me some unexpected vegan traditional dishes

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.

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. 😊

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.

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.

Chris is very much the voice of authority when it’s time to “ROLL”

❤️❤️❤️

Would this be served with any sort of dipping sauce, or better without?

I like how you mix inches and grams

😍

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 :)

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.

Hand pulled noodles on this channel would be my dream come true.

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.

Do the onions get cooked with this process?

Can you freeze the raw pancake (pre-fry)?

Could probably use the insert part of a burger maker for the squishing

Totally yum! Do they ever contain chicken, pork or beef?

This is good. Though I would add a little chopped of onion for more kick of taste. Thank you

this is nice to watch, but if somebody sells it, i rather buy it

WOW! Colour me impressed. The two of you amaze me! You made this look easy. Well done. And yummy, yummy in my tummy. Wish I could smell and taste these. They made me *drool *. Jenn 💖 in Canada 🍁

👍👍🤓

I bet you could use a metal hamburger press as a substitute for the spatula and pestle combo

I keep banging my nose trying to jump through the screen to get those pancakes 😵

hpt water doesnt cook the gluten. it gelatanizes the starch