Saturday, November 20, 2010

Scallion Pie/Chinese Pizza

The yummy food continues again this week with me documenting my mom's scallion pies. My earlier memories of what my mom calls a Chinese Pizza dates back to when I attended Days With The Lord back in highschool. After an extremely emotion weekend stuck in school, we all sat down to a shared meal that turned out to be food brought over by all the families of the attendants. When Chinese Pizza was presented, a big big smile appeared on my face because I knew it was from my mom.

 She made some more last night so I've documented it again and posted it here:



As usual there are no exact measurements. To start off, scoop however much all purpose flour you think you will need for the amount of pies to would like to make. Be generous on your first try to make sure you end up with enough to play around with. Mix the flour with just boiled water from the kettle until you end up with a mixture like this:




When the mixture is cool enough to handle, pour it out onto a floured surface and using a fold and press motion, knead the dough. You will end up with something like this:


Cover the dough and let it rest for 20-30 minutes. This will make the dough more elastic in consistency and not make it burst open as easily when rolling it out at the end of the pie making process.


While your dough is resting, cut up a bunch of scallion.



After your dough has rested well, cut it into smaller pieces. This will take some practicing as you will need to figure out how much dough is needed per pie. This also depends on how big you want each pie to be which is then also dependent on how big your pan is. Whew!

Take one piece of the cut dough and roll out to about half cm. thick.



Pour sesame oil and sprinkle salt to taste onto the dough. Use your fingers to spread it evenly. Make sure you leave about 1 cm. of the edge of one side of the pie clean so that the pie will have a better seal when rolled.



Starting from the filled up edge, roll the pie towards the clean edge.


Lightly pinch both ends of the roll.


Twist the roll and tuck both ends into the middle of the round.


Press down to seal.




Roll out the pie until half cm in thickness being carefull not to break the dough on the edges like what happened here. But don't fret if it does.

Next cook the pie in a lightly oiled pan until slightly golden brown. Slice and enjoy!


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