I seldom cook Chinese food – I think it’s because my mother is an amazing Chinese cook and there’s just no point in trying. But when I saw this post my Kenji Alt, one of my favorite food writers, about making scallion pancakes at home, I knew I had to try it. Plus, Mama Tsoi would never make anything so Chinese-American.

The dough is simple to make with a food processor – the hard part is the rolling and re-rolling steps. I was a little incredulous as the first one went in to the frying pan – it did not look like it was going to work. The dough seemed too wet and delicate, the whole thing seemed like it was on the verge of falling apart. But 4 minutes later, I had a crispy, crunchy, golden brown pancake, striated with layers of scallion flavor. I was shocked at how good they were! My next one turned out even better, as I became more proficient with the rolling technique. Kenji, you haven’t let me down yet!

I would suggest reading the recipe and watching the detailed step by step slideshow. My only note is that I would have dried the scallions and sliced them much finer.

http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html