Traditional Chinese Spring Onion Pancakes

Everyone who knows that I spent two years in China would know that due to my time there I turned into a complete spice-addict. And all that out of a pure fact. Zlamushka could not cook. I dotn mean cooking non-spicy or Western dishes, I mean nothing... zero, nadah. I even called my mum one desperate day to ask her how to boil pasta. I know,... I was 19 years old.

So in order not to starve to death, I ate out every day (or more accurately - 3 times per day). No worries, Chinese street food is more than just affordable, let alone student canteens or street stalls.

My first account with spicy food was an unbearable experience. I never even seen anything apart from A black peppercorn in our FAMILY Sunday soup. Now I was standing there, with a mouthful of different spices, coughing and sweating.

Gradually things went better, I even learned how to make dumplings and fried noodles, even spicy eggplant.

And then, after I returned back home, schnitzel and mashed potatoes simply lost its taste. I found myself dumping chillies and peppercorns onto my plate, which my parents found quite disturbing...

So I got myself a proper Chinese Cookbook and returned "back home"... One of my first attempts (the one that my parents actually fell in love with) was:

TRADITIONAL CHINESE LEEK PANCAKES:

( 葱油饼)

• 3 cups plain flour
• 1/2 cup hot water
• 1 cup cold water
• 1 tsp oil
• salt
• 1 cup finely chopped spring onions (I used leek)

In a bowl, mix the flour with the hot water until crumbled. Gradually add the cold water, oil and a pinch of salt. Form a big ball, wrap into foil and let sit for about 30 minutes.

Roll out the dough into a thin square, cover with a layer of chopped spring onions and sprinkle with salt. Start rolling. Once rolled up, cut into 8 pieces. Take each piece and flatten. Take the outer part of the dough and cover the cut sides, so the onions would not fall out. Carefully, roll out to a circular shape (I somehow ended up with squares, never mind) and dry-fry* over high heat (just like flat breads).

* Note: A proper Chinese would shallow fry them, which makes them crispier and tastier, but we do mind our health and shapes, eh?

Serve still hot with a dipping sauce made of soy sauce, vinegar, garlic and chili oil.

I made mine for Tompa and for beautiful Bindiya´s These Are a Few of My Favortie Things - with Chinese Food as this month´s theme. You have no idea how excited I am about round-up. It will be fun to remember all the foods I used to eat so often.