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Chinese crepe-like pastry dough for beef rolls/pancakes... where can I buy it?

y
young_chower Feb 5, 2014 01:26 PM

Is it possible to buy the crepe-like pastry/bread that Chinese beef rolls are made from?

I want to make my own concoctions with this flaky dough.

Where can I buy some?

  1. barryc Feb 5, 2014 03:18 PM

    you can find scallion pancakes in the freezer section of many chinese supermarkets.

    OR, you can make a *reasonable* facsimile with thin flour tortillas, beaten egg (just egg white is better), minced scallions & salt.

    - generously brush egg on one side of tortilla;
    - sprinkle minced scallion & salt to taste.
    - cover with second tortilla (it should more or less stick together;
    - dip sandwiched tortillas into egg;
    - immediately fry in greased pan (sprinkle more minced scallion/salt to taste on 'wet' side up before flipping;

    the result will be thinner than the average scallion pancake, but should taste somewhat the same, crispy, somewhat flaky, a little scallion flavoring, and a LOT less greasy than a lot of SP's i've had over the years, and might work even work better as a wrap due to it's thin-ness..

    i sometimes make these to nibble on when i'm throwing a assemble-your-own-dumpling/potsticker party.

    10 Replies
    1. re: barryc
      h
      happybaker Feb 5, 2014 08:38 PM

      Okay, I have to try that!

      Your method is surprisingly similar to Ken Shopsin's "crepe" which is a flour tortilla dipped in egg and fried. Recipe here -

      http://hopeispower.wordpress.com/2009...

      When you say "thin flour tortillas" the ones easily by me are Guerrero. Is that okay? Or is there a specific brand you rec?

      Can't wait to try!

      1. re: happybaker
        barryc Feb 7, 2014 01:22 AM

        re-inventing the wheel, i guess.

        tortillas - ones that split in two on their own like a pita will obviously result in more layers. which is what you want. but if you try to go too thick, the egg on the inside may not cook through properly. i've tried that.

        1. re: barryc
          h
          happybaker Feb 8, 2014 09:40 AM

          Hey, Shopsin didn't add scallions!

          I'm going to pick up some tortillas and give it a try. I'd picked up frozen scallion pancakes from 99 ranch and - meh. Tasteless.

          Your version sounds much more promising!

          1. re: happybaker
            barryc Feb 8, 2014 02:25 PM

            i forgot - a little bit of sesame oil on the inside also to taste.

            1. re: happybaker
              barryc Feb 22, 2014 01:59 AM

              i made a few last night so i decided to take pics. scallions, sea salt, sesame oil, one egg beaten and 6 tortillas.

              notice how the tortillas split, but stayed stuck together with the egg.

               
               
               
              1. re: barryc
                n
                ns1 Feb 22, 2014 09:11 AM

                404 scallions not found

                1. re: ns1
                  barryc Feb 22, 2014 11:54 AM

                  ??

                  1. re: barryc
                    n
                    ns1 Feb 22, 2014 12:03 PM

                    (There's not enough scallions!)

                    1. re: ns1
                      barryc Feb 22, 2014 12:06 PM

                      there are more in the middle than on the outsides. but i was also low on scalllions.

            2. re: barryc
              i
              ilysla Feb 8, 2014 09:52 AM

              My father used to make scallion pancakes that way. They're very tasty, although they don't much resemble the bready, flaky dough you find in the restaurant versions....

        2. barryc Feb 8, 2014 11:46 PM

          FWIW, you may decide that making them entirely from scratch isn't so bad, especially the puff pastry effect is made possible by a (should i be surprised by how ingenious we chinese seem to be) relatively non-labor-intensive approach by rolling the dough like a jelly roll, then curling the resultant roll into a spiral and flattening in once.

          http://www.seriouseats.com/2011/04/th...

          describes the process fairly compehensively, including the importance of hot water dough to minimize the gluten development, which, alas, had eluded me on my previous attempts resulting in some pretty disappointing results in the past.

          1. w
            will47 Feb 9, 2014 10:25 AM

            Chi Mei brand is pretty good (frozen).

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