Comments on: Scallion Pancakes with Ginger Dipping Sauce

By: Cindy

Cindy — Fri, 09 Dec 2011 00:30:39 +0000

I just came across your blog and found this recipe. I can’t tell you how happy I am about it! I only found one restaurant in my home town that would make these and they were my favorite! You recipe looks exactly like it! I will be making them this weekend! I’m sooooo excited!

By: Peach Cobbler Recipe | Brown Eyed Baker

Peach Cobbler Recipe | Brown Eyed Baker — Thu, 14 Jul 2011 04:01:40 +0000

[...] year ago: Anise Cookies Two years ago: Scallion Pancakes with Ginger Dipping Sauce Three years ago: Classic White Bread Four years ago: Bacon, Cheddar & Green Onion Scones Peach [...]

By: Daffodil

Daffodil — Tue, 08 Feb 2011 23:13:22 +0000

I can’t wait to make these with the sweet and sour chicken!! My mouth is watering just thinking about it!!

By: Tara

Tara — Sat, 05 Feb 2011 17:32:49 +0000

I just made these today. They are amazing! The dipping sauce is the perfect combo for these

By: Anise Cookies | Brown Eyed Baker

Anise Cookies | Brown Eyed Baker — Wed, 07 Jul 2010 13:13:22 +0000

[...] year ago: Scallion Pancakes with Ginger Dipping Sauce Two years ago: Fresh Blueberry Pie Anise [...]

By: Clair

Clair — Sun, 13 Dec 2009 04:32:24 +0000

I’ve been craving these for so long and no asian restaurant near me makes these Fu)K!nG NY!!!! Even went into a Japanese restaurant who makes them but not for delivery or take out-umm excuse me, that’s bullsh, I don’t wanna sit and have facking sushi, I just want my scallion pancakes!!!
So I decided to make some and this recipe was more appealing then all the rest…and ohhh boy oh boy oh boy!!! I’m almost done and they look exactly like the picture above and taste GREAT!!!! Thank you for posting this YaaaaaY cheers!

By: Michelle

Michelle — Thu, 03 Sep 2009 00:24:08 +0000

Alina – Sesame oil does impart a distinct flavor, but you would be fine substituting vegetable or canola oil – they will still be delicious!

By: Alina

Alina — Sun, 30 Aug 2009 16:04:18 +0000

I always say I love simple recipes that don’t require a lot of ingredients. This is one of such recipes – easy, but mouthwatering!
Just one question to ask, could you suggest a substitute for sesame oil please? Or is it an essential ingredient?

By: Jacquie

Jacquie — Fri, 10 Jul 2009 18:50:28 +0000

I love making scallion pancakes! I usually make a big batch, roll all of the pancakes out of the dough, and freeze them individually between sheets of wax paper. That way whenever we have scallion pancake cravings, we can just heat up a pan with some oil, and throw one on straight from the freezer!

By: Melissa

Melissa — Fri, 10 Jul 2009 18:24:42 +0000

Came here through your photo on the front page of Serious Eats. Your pancakes look great, but I can see why you’re praising the sauce. The photos do a fine job of conveying just how delicious that sauce is. And I agree it would be great with sushi!

By: wunami

wunami — Fri, 10 Jul 2009 16:47:31 +0000

I thought I recognized it as Ming Tsai’s recipe when I spotted it on SE’s photograzing.

It’s a good recipe. I made it last about 2-3 weeks ago. Skipped the sauce though. I’m used to eating scallion pancakes straight. Would up the salt and pepper in the pancakes themselves if skipping the sauce.

By: Steph

Steph — Thu, 09 Jul 2009 23:08:04 +0000

I’ve been seeing this recipe on various blogs recently.. I can’t wait to give it a try! Oh, and that dipping sauce looks yummy too!!

By: Courtney

Courtney — Thu, 09 Jul 2009 03:08:00 +0000

I think I just drooled a bit..

By: CookiePie

CookiePie — Wed, 08 Jul 2009 13:13:16 +0000

Oh WOW – I’ve always wanted to know how to make these! I will have to try this recipe – thanks for sharing!

By: Cookin' Canuck

Cookin' Canuck — Wed, 08 Jul 2009 03:53:39 +0000

I have always wanted to make scallion pancakes. You make it sound so easy. The sauce looks like the perfect accompaniment.

By: Ashley

Ashley — Wed, 08 Jul 2009 03:33:57 +0000

Yum when we go out to eat Chinese food we often order this! So delicious. I’ll have to save this recipe.

By: Jenny Hartin

Jenny Hartin — Tue, 07 Jul 2009 23:22:10 +0000

Man those look great!

By: ashley

ashley — Tue, 07 Jul 2009 19:28:58 +0000

i love scallion pancakes. i prefer to dip them in straight up srirachi sauce love the spicy with the salty!

By: petey

petey — Tue, 07 Jul 2009 18:30:24 +0000

Looks wonderful.Try this sauce with the pancakes, and EVERYTHING else!
Hot Black Bean Sauce
5T. Salad oil
3T. crushed red pepper
1 1/2 T. Fermented black beans(rinse & drain well)
1 1/2 T. Finely chopped garlic
2 tsp. EACH dry Sherry & Sesame oil
1/2 tsp. salt
Put in all ingredients in a ball jar. Cover tightly & place in a pan on a rack over simmering water. Cover pan & steam 45 minutes. Let cool. Serve at room temp.
To store refrigerate up to 6 months.

By: oneshotbeyond

oneshotbeyond — Tue, 07 Jul 2009 18:28:12 +0000

those look simple and tasty. Nicely presented too!

By: Ags

Ags — Tue, 07 Jul 2009 16:02:17 +0000

Ive been eating this all my life and its one of my favorite dishes. Try it with an egg. After Pan frying it on both sides, set aside. pour a bit of oil on the pan and crack an egg (i like to just lightly break the egg yolk). then take the pancake and put it on top of the egg. the egg will stick to the pancake and cooking itself with the heat. give it 10 seconds and voila! my favorite!!!

By: stephchows

stephchows — Tue, 07 Jul 2009 15:31:15 +0000

I’ve seen this recipe floating around and have wanted to try it for awhile now! Yours look so inviting! Mmmm fritters

By: Chris

Chris — Tue, 07 Jul 2009 14:53:02 +0000

For someone who had never had Chinese food till maybe a month ago (I think?), you certainly are branching out! These look fabulous – and the flavors are perfect. Yum!

By: Michele

Michele — Tue, 07 Jul 2009 14:25:06 +0000

I am really bad at making asian food. I don’t know why it’s so hard for me. I wish I could make these! They looks so delicious! I bet they aren’t as greasy as the ones at Chinese restaurants.

By: Kelly Dee

Kelly Dee — Tue, 07 Jul 2009 13:03:18 +0000

I usually fail miserably whenever I try making Asian food but these look do-able!