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

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?

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  1. 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

      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

        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

          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

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

            1. re: happybaker

              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

                404 scallions not found

                1. re: ns1

                  ??

                  1. re: barryc

                    (There's not enough scallions!)

                    1. re: ns1

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

            2. re: barryc

              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. 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. Chi Mei brand is pretty good (frozen).