Hey, just wanted to let you know that I made these yesterday and my boyfriend told me, "These are some of the best scallion pancakes I've ever had." He's been having a rough time, so thanks for helping me cheer him up :)
ingredients in metric: dough: 310 g flour 120 ml/g hot water 60 ml/g room temp water 12.5 g sugar 5-6 g salt roux: 50:50 by volume flour to oil with 60 g of flour and 120 ml oil
@@jevicanjincruel123 it's equal parts by volume not weight, flour has a lower density so half a cup is only only 60g of flour and it has a volume of 120ml. But in this case it easier just to get a random small cup and fill it wir oil once and once with flour.
I’ve been using your video for years when I forget a step. The online recipes aren’t as helpful as your vid. Thanks so much! These are one of my go to staples because no matter how high goods inflate, green onions flour and water will always be cheap! I use lard instead of veggie oil, I feel like the flakiness is even more and the flavor gets a good punch!
Dude thank you so so much for all these recipes! I’m Taiwanese-American and while I’m lucky to live in an area where Taiwanese and asian food is super accessible, homemade food just hits different haha. It reminds my mom of watching my grandparents cook when I churn out one of your recipes, and she’s always so delighted tasting the end result.
@@IngaLam i'm also taiwanese american! and my dad suddenly decided to make these out of nostalgia for the last two days, so we are now out of scallions and have too many pancakes everywhere. we're all linked mentally some how xD
I made this with my mom, I made the roux and mum cut up the scallions then I folded the dough and rolled it and then she fried it......not the most authentic way to spend Christmas Eve but spending time with family was awesome
I've been using this recipe for almost a year now. My family ABSOLUTELY loves this as merienda (afternoon snacks). My parents never forget to buy scallions whenever they are at the market. Thank you!
I just made this and they came out great! Listen to Inga, the trick to the super flakey pancakes is using the roux and making sure you are rolling out the dough super thin you should be able to see through it before putting your green onions on. Then rolling it thin again before frying. Love the little squishing of the pancake trick to make it floofy. So flakey, crisp and chewy. Yum!
I've never heard of or seen scallion pancakes. Honestly came for your positive energy... and now I am getting the stuff together to make these! Ty for being you!
people in korean drama or korean variety show often ate this. scallion pancake a.k.a savoury pancake. famous street food in South korea, I think.. but I don't know this dish origin country. I just know it really famous in SK.
I tried these today, and they were DELICIOUS!! I've always bought frozen scallion pancakes, but homemade was SO much better!! I didn't add the five spice power because I thought it was good without it. Definitely recommend others to try this recipe! Definitely will make these again.
Inga I just made these today! They’re delicious and not too difficult to make. My mom really liked them too. Here’s a tip - don’t worry too much if the dough tears or falls apart a bit during the final rolling or even when it first hits the pan. Just use your spatula to press down on the dough to shape it and flatten it out and it should be just fine. Also, sprinkle some toasted sesame seeds on top for your final roll! Trust me, it’s delicious 🤤
Oh my goodness, these look exactly like the ones my nainai makes!!! I’d love to learn from her but there’s a bit of a language barrier, plus we can’t visit right now. Thanks, Inga!
What I like to do when I make this is I like to make a onion ginger oil sauce (葱姜蓉油). Usually it is used for Cantonese water boiled chicken. I personally like dipping the onion pancakes in it. Here is the recipe: 1/2 cup of oil 1 to 2 tablespoons of onion 1 tablespoon of ginger some salt and sugar First use a food processor and grind up the onions and ginger Then heat up the oil Then pour the hot oil into the onions and ginger Finally put some salt and sugar to taste Enjoy!
I have only seen two of your vids, and I am blown away by the camera work, and the editing. It’s flawless, and professional quality. Also, you are engaging, and the food is amazing. So glad I got you in my recommendations.
Love scallion pancakes. I usually add the 5 spice powder to my rue so that when I paint it on it has flavor everywhere. I also add hot oil to my flour instead of how you do it. Just like how you do hot chili oil when you add hot oil to your chili's.
I just made these- they are fantastic. Really crispy and flaky on the outside, with just a little chew in the middle. The dough seemed really dry at first, but it incorporated eventually. I only had 8 stems of green onion, so it wasn't as saturated as Inga's, but it still came out delicious. My roux was also darker than I expected and smelled nutty, but it turned out fine. It was lumpy at first but then whisked back smooth. I will definitely make this again! Thanks Inga!
OMG thank you for this recipe! I've always loved the Chinese style scallion pancakes(like the ones you get at the Asian supermarket) and have always wanted to know how to make it, and now I do! Thank you!
I love all the different shots you incorporate! I am so excited to have found your channel amidst all this craziness 💛 Thank you for the wonderful content!
This is my go to recipe all the time since I found your channel! My daughter absolutely love them! We make extra, freeze them individually and pull them out when it is time to fry them up.
Ingaaaa! I made the super stretchy hand-pulled noodles yesterday and it was amazing and super fun to do! It was kinda hard to make a sauce because we have limited items at home but I just followed what you did and it was great! Looking forward to trying this and your other recipes soon 🥰
I made these this evening. Following the instructions to the letter, including making the roux, and they came out perfect, more flaky and crispy than any other recipe I've tried. I put chili crisp on them and they were delicious. I halved the ingredients and it made three pancakes. Took 5 scallions to cover them fully. Will make these again!
omg inga thank you for this recipe, it turned out SO good!! it took me like 3 hours to make them 😂 but all the effort was worth it because these scallion pancakes were the most flaky, crispy, and chewy i’ve ever had (they tasted like restaurant ones honestly)! it was scallion heaven ahahha. since i’m vegan these were a life saver! tyyy 💕
This is such an awesome video - thank you for sharing your recipe. I love how you know how to get the exact texture and pancake properties that you prefer - very informative.
I love the energy and excitement that inga has while cooking. She shares some cool tips as well every now and then. I love her recipes and now I have subscribed 👍
Hey Inga! I made these!! Even though I didn’t have many scallions, it was delicious!! 9/10 would recommend. My only problem is that I wish the middle was chewy, mine were crispy through and through.
This was so helpful to see, especially the part where you tucked the edges as you rolled it into a snake shape. I didn’t know to do that so I always had roux/oil leaking out the sides, which then made it refuse to stick to itself. Also, your rolling method is more doable for a thick log shape. I used to get frustrated trying to do the double-coil or fan-shaped methods. Thank you for showing what you grew up with and how you prefer doing it.
Inga, I literally just ate one of these (albeit store-made) for breakfast this morning (I live in China😉). I was wondering how they make so many flaky layers! Now it all makes sense. I am going to have to try making them myself now. Thanks so much!
Thanks for the vid. I'm going to try that roux thing for sure. I prefer the white part of the scallions because of the way its gets gooey when they cook down.
I literally make a new batch of these every couple weeks for the freezer. My baby brother (15) loves them as a snack and can fry them up himself. Thank you thank you for sharing!
Everything im doing literally comes to a stop whenever I get a new vid notification 😂 I get so excited, my mom ends up looking at me like " -_- .. The heck is wrong with my daughter?" Gonna try this recipe soon... 😊
I made this today and I must say, it literally taste like "ROTI CANAI" ( a Malaysian dish) but with scallions. It SUPERRR flaky and crispy. Ohhh I LOVE IT 😋❤️ Thank you Inga 💕
Oh boy. I tried these yesterday and it is really delicious! I even modified this by using other veggies - some carrota, bell pepler, scallions, white onions and a bit of garlic - just cook them lighty (sauté the onion, garlic add the rest) till they are half cooked - then mix in with the dough and roux .
this is the first time I’ve seen your videos and you are SO adorable!! Definitely making this recipe next week. I’ve been growing scallions and wondering how I could experiment with them, so this is very useful!! :) update: I made it! incredibly delicious. I’m definitely making these again in the future. Thank you for this recipe!💖💖
This came out SO INCREDIBLY DELICIOUS!!! I added a little curry powder to the roux. Honestly, my sisters and I really enjoyed them warm off the griddle plain.
I'm a terrible cook but thanks to your clear instructions (though I messed up on the roux, I used oil as a backup), I made them for the first time for my wife and daughter today and they absolutely loved it. Thank you for sharing your knowledge!
1 simple recipe can turn into multiple new recipes. and I've tried it several times. gyoza, cheese rolls, tonkatsu, even tacos (my fav). thanks Inga. for spreading inspiration and happiness with your video.
@@eyachakroun8266 i’m confused. i LIKE plants if that is what u r getting at, and i grow pears, tomatoes and cucumbers in my garden - i love them so much and it is magical to harvest so much of ur own organic foods. sorry if that is all u eat; at one point that was all i ate (minus the sand) but when i turned vegan, it gave me purpose :) that’s y i like to advocate i guess.
The recipe is absolutely amazing!! I made this 3 times since this video came out. A few suggestions to making this even tastier: for the roux, use flour, corn oil, salt, white pepper, black pepper (a lot, like 1 tbsp), and five spice oil. Don’t worry about the pepper, it doesn’t make the pancake spicy at all. After you take it off the heat, add sesame oil and toasted white sesame. This will add so much more flavor. I also suggest to only put half the amount of sugar in the dough and double the salt. It was a big sugary for my taste. I also didn’t put the five spice powder into the dough, but just in the roux.
I'm so glad I found this video! Green scallion pancakes have been on my to-bake/make list for the past 2-3 weeks. Now I'm extra inspired to try it. Did you freeze the rest in the ziplock bag?
Thanks Inga! I’m half Chinese and LOVE Xong You Bing, and grew up making it all the time too!!!! Great tips for storing and keeping them from drying out while prepping. Do Mah Poh Dofu Man tou and homemade Dou Joung next!!! Challenge lol :) great job and take care!
I learned how to make this from my mom and wow, the steps are remarkably similar. I'd say the biggest difference is the roux (but you mentioned it was new) and the way you curled the long thin strip into a circle. The way my mom does it is keep on twisting both ends until it turns ball-like and flattening it. I'll be sure to try out the roux method!
After ten years in Taiwan my husband and I have a very soft spot in our hearts for scallion pancakes! He has been missing them and I will definitely make your recipe for him to soothe the homesickness we feel from our second home
My family loves these and this was exactly like the ones I'd get when I'd travel to China! these came out amazing, the five spice was a wonderful touch and the way you roll them up before you roll them out to fry them made for wonderful flakey layers with just the right amount of chewiness! I did the dough in my standing mixer with dough hook cuz of my hands and i didnt have to change a thing! dough was soft and rolled out beautifully! this is definitely my go-to recipe now. Next time I'll have to double it cuz the only complaint was there wasnt more! Thanks you for sharing!!!
I had never kneaded dough in my life (I'm an avid home cook, but dough making isn't really my thing). I didn't think, since it was my first time, that the dough would turn out that good but I gave it a try. I followed your recipe exactly as you said and I have to say: THANK YOU. They were amazing, not quite as perfect as yours but definitely still great, and you helped me get out of my cooking comfort zone! Thanks again!
Hey, just wanted to let you know that I made these yesterday and my boyfriend told me, "These are some of the best scallion pancakes I've ever had." He's been having a rough time, so thanks for helping me cheer him up :)
bruv u have a bf cant relate ;-;
@@areolagarage1528 HAHAHAHa sad
@@areolagarage1528 being single ain't bad bruh
@@throughhellfire20yearsago4 Exactly, I prefer it more than dating tbh. I don't get why people are so eager to date.
awww that’s so sweet ^^
ingredients in metric:
dough:
310 g flour
120 ml/g hot water
60 ml/g room temp water
12.5 g sugar
5-6 g salt
roux:
50:50 by volume flour to oil
with 60 g of flour
and 120 ml oil
very helpful 👍🏻
@Thukfudo Thanks so much for this! Just want to point out that the roux should be equal parts flour and oil (60 g flour + 60 ml oil). :)
Thank you!!
@@jevicanjincruel123 it's equal parts by volume not weight, flour has a lower density so half a cup is only only 60g of flour and it has a volume of 120ml. But in this case it easier just to get a random small cup and fill it wir oil once and once with flour.
You rock thank you!
With the scallion “butts” you can plant them and they grow right up! We planted ours so we don’t need to buy more during quarantine!
Do you need to start them in water or just plant them in soil? This would be fun to try 😊
Maiigan Chum you can start them in water!
I did it too! It’s still in water now, but it is about 5 cm tall so I will transfer it to soil I think
We just plant them in soil, but they probably grow faster if you start them in water!
Emmy Wong yep
Who wants to try the scallion pancakes?🙋🏻♀️ They look super tasty! Thanks for the recipe 😍
I like how you're not just sharing a recipe but instead, sharing your family culture, and history.
And general food tips too!
I made the scallion pancakes for my family. They all really liked it. They were also very easy to make and as a 14-year-old I can make it easily.
I’ve been using your video for years when I forget a step. The online recipes aren’t as helpful as your vid. Thanks so much! These are one of my go to staples because no matter how high goods inflate, green onions flour and water will always be cheap!
I use lard instead of veggie oil, I feel like the flakiness is even more and the flavor gets a good punch!
Lard gives a flaky crust. Crisco is awesome for pie crust
Dude thank you so so much for all these recipes! I’m Taiwanese-American and while I’m lucky to live in an area where Taiwanese and asian food is super accessible, homemade food just hits different haha. It reminds my mom of watching my grandparents cook when I churn out one of your recipes, and she’s always so delighted tasting the end result.
I’m so happy to hear this! 😭🙏
@@IngaLam i'm also taiwanese american! and my dad suddenly decided to make these out of nostalgia for the last two days, so we are now out of scallions and have too many pancakes everywhere. we're all linked mentally some how xD
I made this with my mom, I made the roux and mum cut up the scallions then I folded the dough and rolled it and then she fried it......not the most authentic way to spend Christmas Eve but spending time with family was awesome
I've been using this recipe for almost a year now. My family ABSOLUTELY loves this as merienda (afternoon snacks). My parents never forget to buy scallions whenever they are at the market. Thank you!
I just made this and they came out great! Listen to Inga, the trick to the super flakey pancakes is using the roux and making sure you are rolling out the dough super thin you should be able to see through it before putting your green onions on. Then rolling it thin again before frying. Love the little squishing of the pancake trick to make it floofy. So flakey, crisp and chewy. Yum!
The universe really wants me to enjoy your content and I'm not complaining*
Complaining*
Thanks, I didn't notice
I've never heard of or seen scallion pancakes. Honestly came for your positive energy... and now I am getting the stuff together to make these! Ty for being you!
people in korean drama or korean variety show often ate this. scallion pancake a.k.a savoury pancake. famous street food in South korea, I think.. but I don't know this dish origin country. I just know it really famous in SK.
At 5:40 I really thought she was going to say, "don't be shy, put some more."
hahah same
ME TOO haha
No
I tried these today, and they were DELICIOUS!! I've always bought frozen scallion pancakes, but homemade was SO much better!! I didn't add the five spice power because I thought it was good without it. Definitely recommend others to try this recipe! Definitely will make these again.
Inga I just made these today! They’re delicious and not too difficult to make. My mom really liked them too. Here’s a tip - don’t worry too much if the dough tears or falls apart a bit during the final rolling or even when it first hits the pan. Just use your spatula to press down on the dough to shape it and flatten it out and it should be just fine. Also, sprinkle some toasted sesame seeds on top for your final roll! Trust me, it’s delicious 🤤
Oh my goodness, these look exactly like the ones my nainai makes!!! I’d love to learn from her but there’s a bit of a language barrier, plus we can’t visit right now. Thanks, Inga!
Great and easy to follow tutorial for scallion pancake. Loved the roux trick. I'm going to make some next week. Always so smart and charismatic Inga!
I love how inga is making all the traditional Taiwanese food for all us degenerates who never learned from our culture
*traditional Chinese food
not taiwanese,is chinese
Evelyn Ji, you are definitely Chinese
Drawing senpai doesn’t matter if they are from Taiwan, HK, Macao, or mainland China. They are Chinese
Isn’t it Korea
What I like to do when I make this is I like to make a onion ginger oil sauce (葱姜蓉油). Usually it is used for Cantonese water boiled chicken. I personally like dipping the onion pancakes in it. Here is the recipe:
1/2 cup of oil
1 to 2 tablespoons of onion
1 tablespoon of ginger
some salt and sugar
First use a food processor and grind up the onions and ginger
Then heat up the oil
Then pour the hot oil into the onions and ginger
Finally put some salt and sugar to taste
Enjoy!
She’s so gorgeous omfg- her skin glows so much and her hair is so shiny🥰
I have only seen two of your vids, and I am blown away by the camera work, and the editing. It’s flawless, and professional quality. Also, you are engaging, and the food is amazing. So glad I got you in my recommendations.
Love scallion pancakes. I usually add the 5 spice powder to my rue so that when I paint it on it has flavor everywhere. I also add hot oil to my flour instead of how you do it. Just like how you do hot chili oil when you add hot oil to your chili's.
I just made these- they are fantastic. Really crispy and flaky on the outside, with just a little chew in the middle.
The dough seemed really dry at first, but it incorporated eventually. I only had 8 stems of green onion, so it wasn't as saturated as Inga's, but it still came out delicious. My roux was also darker than I expected and smelled nutty, but it turned out fine. It was lumpy at first but then whisked back smooth. I will definitely make this again! Thanks Inga!
Did you use all purpose flour for the dough?
OMG thank you for this recipe! I've always loved the Chinese style scallion pancakes(like the ones you get at the Asian supermarket) and have always wanted to know how to make it, and now I do! Thank you!
I tried this today, and it WORKED!!! The green onion pancakes are so flaky and yet still QQ on the inside. SOOOO delicious! Thanks Inga!
I love all the different shots you incorporate! I am so excited to have found your channel amidst all this craziness 💛 Thank you for the wonderful content!
This is my go to recipe all the time since I found your channel! My daughter absolutely love them! We make extra, freeze them individually and pull them out when it is time to fry them up.
Ingaaaa! I made the super stretchy hand-pulled noodles yesterday and it was amazing and super fun to do! It was kinda hard to make a sauce because we have limited items at home but I just followed what you did and it was great! Looking forward to trying this and your other recipes soon 🥰
I made these this evening. Following the instructions to the letter, including making the roux, and they came out perfect, more flaky and crispy than any other recipe I've tried. I put chili crisp on them and they were delicious. I halved the ingredients and it made three pancakes. Took 5 scallions to cover them fully. Will make these again!
omg inga thank you for this recipe, it turned out SO good!! it took me like 3 hours to make them 😂 but all the effort was worth it because these scallion pancakes were the most flaky, crispy, and chewy i’ve ever had (they tasted like restaurant ones honestly)! it was scallion heaven ahahha. since i’m vegan these were a life saver! tyyy 💕
This is such an awesome video - thank you for sharing your recipe. I love how you know how to get the exact texture and pancake properties that you prefer - very informative.
So delicious! Just prepared them, reminded my husband of his travel to Taiwan a couple of years ago. Thank you for sharing the recipe
I love the energy and excitement that inga has while cooking. She shares some cool tips as well every now and then. I love her recipes and now I have subscribed 👍
You seem so excited every time you say “scallions” and it makes me so excited to make these!! Great video 💚
Inga your videos always make me happy and relaxed your just a sweet person!
I just made these (literally typing this as I cover my scallion pancake in chili oil) and it's easily the best food thing i've ever made.
Hey Inga! I made these!! Even though I didn’t have many scallions, it was delicious!! 9/10 would recommend. My only problem is that I wish the middle was chewy, mine were crispy through and through.
In China we call it “葱油饼（pancake with green onion and oil）” It’s taste so good I love it
What does that sound like pronounced in english alphabet?
@@alicia-hd2cs in cantonese its "chung yao beng"
@@alicia-hd2cs it's cōng yóu bîng (bing is in 3rd tone) in Mandarin Chinese
@@simranchawla6 thank you very much
This was so helpful to see, especially the part where you tucked the edges as you rolled it into a snake shape. I didn’t know to do that so I always had roux/oil leaking out the sides, which then made it refuse to stick to itself. Also, your rolling method is more doable for a thick log shape. I used to get frustrated trying to do the double-coil or fan-shaped methods. Thank you for showing what you grew up with and how you prefer doing it.
These videos are so soothing when I’m stressed. Thanks inga!
thank /you/ for watching!
Just finish making this with my husband its super fun and easy as well, we both surprise of how tasty this pancake is!! Thanks for your recipe!!!
Inga, I literally just ate one of these (albeit store-made) for breakfast this morning (I live in China😉). I was wondering how they make so many flaky layers! Now it all makes sense. I am going to have to try making them myself now. Thanks so much!
Thanks for the vid. I'm going to try that roux thing for sure. I prefer the white part of the scallions because of the way its gets gooey when they cook down.
Thank you Inga for taking your time and giving us something yummy to make! :)
I literally make a new batch of these every couple weeks for the freezer. My baby brother (15) loves them as a snack and can fry them up himself. Thank you thank you for sharing!
Everything im doing literally comes to a stop whenever I get a new vid notification 😂
I get so excited, my mom ends up looking at me like " -_- .. The heck is wrong with my daughter?"
Gonna try this recipe soon... 😊
Tell us how it tastes!
Inga I love you so much! Thanks for being a ray of light during these trying times☺️
Just made this scallion pancake to go with my Shabu Shabu and its amazing and my husband thinks I'm a cooking genius 😁 thanx for the recipe👍💖
this recipe was my second attempt at chinese scallion pancakes.The pastry from this recipe turned out the best.Crispy and flakey.Thank you.
In India, we call it a 'Lachha Paratha', aka multi-layered fried bread! The filling can be scallions, chillies, potatoes or even meat! lol
That sounds delicious, too. I'm going to try that.
Wait, just read this today and I will make my Scallion Panckes with Minced Meat! Thanks for sharing!
I have been following your work for a while and you have really really made your content so good and stand out from others.. Lots of love ❤
I'm early imagine if she replied
Thanks Inga I love you so much💜❤️
imagine.. 🤔
and then imagine the late ones after corona...
Ya got replied toooooo
Omg.... Really envious now i guess.. wish she replies me too.
OwO omg she diddddd
good for u lol
I just made them, all the way in Colombia- South America. Thank you Inga!!! They came out delicious!!
I made this today and I must say, it literally taste like "ROTI CANAI" ( a Malaysian dish) but with scallions. It SUPERRR flaky and crispy. Ohhh I LOVE IT 😋❤️ Thank you Inga 💕
Oh boy. I tried these yesterday and it is really delicious! I even modified this by using other veggies - some carrota, bell pepler, scallions, white onions and a bit of garlic - just cook them lighty (sauté the onion, garlic add the rest) till they are half cooked - then mix in with the dough and roux .
this is the first time I’ve seen your videos and you are SO adorable!! Definitely making this recipe next week. I’ve been growing scallions and wondering how I could experiment with them, so this is very useful!! :)
update: I made it! incredibly delicious. I’m definitely making these again in the future. Thank you for this recipe!💖💖
This came out SO INCREDIBLY DELICIOUS!!! I added a little curry powder to the roux. Honestly, my sisters and I really enjoyed them warm off the griddle plain.
I feel like In other Intros, Inga has the most chillest Intro ever
I'm a terrible cook but thanks to your clear instructions (though I messed up on the roux, I used oil as a backup), I made them for the first time for my wife and daughter today and they absolutely loved it. Thank you for sharing your knowledge!
This looks amazing! I have never heard of scallion pancakes before, but I sure want to try them now.
I'm so hungry right now!
1 simple recipe can turn into multiple new recipes. and I've tried it several times. gyoza, cheese rolls, tonkatsu, even tacos (my fav). thanks Inga. for spreading inspiration and happiness with your video.
my thoughts watching this video
1 - inga is so fricking ador-
2 - this recipe is VEGANN, yasssss plantssssss
Yeah same 😂 i was like finally something meatless, eggless i can try it.......wait i don't have something......🤔
Dang it!😐 scallions X0
Poor plants .. they have feelings too
@@eyachakroun8266 don’t have central nervous systems but yeah have feelings...
@@el.9574 then do like me , I eat my nails and sand sometimes and drink water
@@eyachakroun8266 i’m confused. i LIKE plants if that is what u r getting at, and i grow pears, tomatoes and cucumbers in my garden - i love them so much and it is magical to harvest so much of ur own organic foods.
sorry if that is all u eat; at one point that was all i ate (minus the sand) but when i turned vegan, it gave me purpose :)
that’s y i like to advocate i guess.
Hi Inga, just made them, and they turned out perfect! 🙏 for sharing. I also used the roux, to grease my surface, for rolling out the dough 👌
That’s basically a spring onion paratha ! Only difference is that we add salt n spices in it instead of sugar
TheChetna123 yesss I was waiting for this comment! It very much looks like it
Exactly what I thought 😅 it's a paratha
Spring onion laccha paratha 😂
Do you make that same dough with the roux and everything?
@@lottatroublemaker6130 yes we do.
I've never made these with a roux before, but just tried for the 1st time. Wow, tastiest scallion pancakes ever!!!
The recipe is absolutely amazing!! I made this 3 times since this video came out. A few suggestions to making this even tastier: for the roux, use flour, corn oil, salt, white pepper, black pepper (a lot, like 1 tbsp), and five spice oil. Don’t worry about the pepper, it doesn’t make the pancake spicy at all. After you take it off the heat, add sesame oil and toasted white sesame. This will add so much more flavor. I also suggest to only put half the amount of sugar in the dough and double the salt. It was a big sugary for my taste. I also didn’t put the five spice powder into the dough, but just in the roux.
What I'm super happy about is that you're posting to your channel so it's 100% yours🤗
I actually just realized that I have all the ingredients now just my will to make it
Hello host. Your pancake looks yummy to me .I will to make this today thanks for sharing
I'm so glad I found this video! Green scallion pancakes have been on my to-bake/make list for the past 2-3 weeks. Now I'm extra inspired to try it. Did you freeze the rest in the ziplock bag?
Yay! I’m so glad, and yes!
@@IngaLam made them tonight! they're SO flaky! love it - thank you so much for sharing your method. I tagged you on instagram with my food photos :)
Hi I love your videos
I am just having a marathon of your videos
The four dislikes are people who were drooling and it dropped on the dislike button
And the 4 liked this
now it's 52 dislikes :c
80😢
248 😢
Thanks Inga! I’m half Chinese and LOVE Xong You Bing, and grew up making it all the time too!!!! Great tips for storing and keeping them from drying out while prepping. Do Mah Poh Dofu Man tou and homemade Dou Joung next!!! Challenge lol :) great job and take care!
One of my favorites! I heart scallion pancakes
I learned how to make this from my mom and wow, the steps are remarkably similar. I'd say the biggest difference is the roux (but you mentioned it was new) and the way you curled the long thin strip into a circle. The way my mom does it is keep on twisting both ends until it turns ball-like and flattening it. I'll be sure to try out the roux method!
“Chinese Croissant” LOL...nailed it. You oughta trademark that.
I just tried your recipe. It's really good and tasty. Thank you for sharing!
Her videos are addictive
I've followed a few different recipes for scallion pancakes and these are my favorite!
it’s like you read my mind! I was literally looking for scallion pancake recipe yesterday😱
WOW!!...your tutorial video is very systematic and comprehensive...great recipe...must try..
Tqtq for sharing...❤💖💝
I have everything I need, including a giant pile of green onions. I have a major weakness for flaky, chewy pastry foods (especially savory). Yay!
I miss these and 蛋餅 so much! I'm glad you teach how to make some of my favorite Taiwanese dishes. Will try to do these soon
I can't help but think that Inga's voice is straight from a Pixar movie
After ten years in Taiwan my husband and I have a very soft spot in our hearts for scallion pancakes! He has been missing them and I will definitely make your recipe for him to soothe the homesickness we feel from our second home
"Cut off the butts" 🤣🤣🤣. Also that bubble tea/boba tea t shirt 😃
Lovely watch. Thanks for making. You're adorable and talented.
"THAT CHEWY QQ TEXTURE"
Inga 這樣太台灣了啦哪有人用英文說QQ的哈哈哈
就是要拼命說 😂 說到所有人都開始用QQ為止
What the hell is going on????
DAN Beats oh they are just texting in Chinese
You know Chinese as well
@@angelicazhu 她有个Tasty视频是妈妈教她做包子，里面有说中文。她在家里是说中文的
I just made this! Although it took 3 hours, IT WAS WORTH IT! It is crispy, and SOO GOOD! Thank you Inga ❤️ ❤️
Why am I watching this at 4 AM on my bed 😭😭
My family loves these and this was exactly like the ones I'd get when I'd travel to China! these came out amazing, the five spice was a wonderful touch and the way you roll them up before you roll them out to fry them made for wonderful flakey layers with just the right amount of chewiness! I did the dough in my standing mixer with dough hook cuz of my hands and i didnt have to change a thing! dough was soft and rolled out beautifully! this is definitely my go-to recipe now. Next time I'll have to double it cuz the only complaint was there wasnt more! Thanks you for sharing!!!
Never try these before, looking forward to make the pancakes
I love you're videos. Thank you for keeping it simple. I cant believe how I lie and say I know what I'm doing
8:15 😂😂😂omg i love the way she do that crazy cute things.
Hello Inga,
Thanks so much for making this super easy to follow recipe. My whole family love it!
Love from Hong Kong.
46 seconds, new record!
👏👏👏!!
I visited Taiwan in 2018 and i fell in love with this country! You make me wanna go back! ❤️❤️❤️
I made these once like a week ago... I’ve made them three times since them they’re so good
Do you have to use the five spice powder ?? Because I don’t have any :((
mymy_ bish I didn’t because I don’t have any either. I just used flour, water, salt, and green onions
I had never kneaded dough in my life (I'm an avid home cook, but dough making isn't really my thing). I didn't think, since it was my first time, that the dough would turn out that good but I gave it a try. I followed your recipe exactly as you said and I have to say: THANK YOU. They were amazing, not quite as perfect as yours but definitely still great, and you helped me get out of my cooking comfort zone! Thanks again!