happy new year!

IMG_3530

Yesterday (January 23) marked the beginning of the Chinese New Year! It’s the year of the dragon, the most auspicious year of the twelve zodiac signs, marked with good fortune and success.

IMG_3531

Fun fact: China is expecting a huge baby boom this year! Everyone wants a dragon baby destined for greatness.

IMG_3518

I have to admit that I normally wouldn’t pay more than a few minutes’ attention to the Chinese New Year celebration show on the satellite TV at home, or really care all too much about it at all. But since I’ve been thousands of miles away from home, everything familiar sparks a little more nostalgia than usual.

IMG_3411

My dad made these scallion pancakes one of the days before I left. They aren’t a particularly festive food, but they’re traditional nonetheless, and these taste like home sweet home to me. So in honor of the new year, I am posting this rather unconventional recipe.

IMG_3418

This is something that my parents can just throw together without any sort of recipe, a skill that I have yet to learn. I found a similar description of the process on Kirbie’s Cravings that looks just about right. All you need is flour, vegetable oil, green onions (scallions), and salt!

IMG_3424

Knead it up

IMG_3447

Roll it out

IMG_3452

Add your vegetable oil…don’t skimp! This is what makes the lovely flakiness

IMG_3469

Scatter the scallions! (What great alliteration)

IMG_3471

IMG_3473

IMG_3480

Repeat the process–roll out the dough at lightning speed!

IMG_3484

IMG_3486

IMG_3494

Now it’s ready to be pan fried until flaky and crisp.

IMG_3501

It’s a flaky, chewy, savory delight.

IMG_3519

Happy New Year :)

IMG_3536

Scallion Pancakes

2 cups all purpose flour
1 cups boiling water
Vegetable oil
Salt
1 cup green onions (diced)

1. Knead the flour and water for a few minutes. If the dough is too sticky, add a little more flour. If too dry, add a little more water. We kneaded our dough for about 10 minutes.

2. Take a small piece of dough (about the size of your fist) and roll it out as thin as possible. The shape doesn’t matter.

3. Drizzle some oil and rub it in with your hands so that the entire surface is lightly covered, but there are no pools of oil in any one spot. Don’t be stingy on the oil or your pancakes will be too dry. Make sure there is a nice thin layer on each one, and make sure it is spread across the whole dough.

4. Sprinkle some salt evenly across the dough. Then sprinkle on the diced green onions. It’s up to your personal preference how much you like.

5. Roll the dough into a long rope. It’s okay if oil and onions squish out the sides. Coil that rope into a circle.

6. Flatten the circle with your hand and then use rolling pin to roll out the pancake and thin it to your desired thickness. Ours we about 1/4 inch thick.

7. In a pan, heat up a bit of oil over medium/low heat. Put your pancake on heated pan and let it cook until golden brown, and then flip to crisp the other side. Serve immediately.

Advertisements

About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s