Gung Hay Fat Choy! Here are some photos of the lovely little Dumplings & Scallion Pancakes I made for the Chinese New Year Party this evening. This pancake dough is one of my favorites to work with; you add one cup of boiling water to the dry ingredients so that as you knead it feels nice and warm and squishy in your hands. After it sets up, you slice the dough into four parts which you roll out with a pin into 8 x 6" rectangles. Topped with a little bit of sesame oil and fresh chopped scallions you then take the rectangle and roll it into a tube. Take the tubes, flatten them with your hands and coil up into snake-like rings (see photo). After they set up once again for approx. 20 minutes - roll the pin over the coils and flatten into 10" discs. One disc at a time the pancakes are fried in a tiny bit of sesame oil over high flame (2 - 3 minutes on each side). Transfer to paper towels and aha! Better than take-out Scallion Pancakes. I love to set aside a bit of soy sauce with fresh grated ginger and some scallions for dipping. Side note - both these dumplings (filled with Bok Choy & Tofu) as well as the pancakes are Vegan. So for those of you who were in Aspen this weekend instead of at my house - be sure to check with me first next year when you make those reservations!
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