Or even eat very much! So here’s an incredibly easy bite that works as a snack, or the perfect side to your Chinese take-out – Scallion Pancakes! I was inspired by Ming Tsai. who presented this recipe recently – with his Mom doing the demo! Yeah, you gotta let the dough rest – but the dough is made of flour and boiling water? Not exactly complicated… I take a slight exception from the recipe as presented – I divided the dough into four pieces BEFORE rolling out and brushing with the oil and scattering the scallions… I personally think that’s simpler. Oh, and make the dipping sauce (if you’re so inclined) while the dough is resting – the longer the flavors get to ‘know’ each other, the better it will be I know a few phrases in Chinese, but don’t have a CLUE how to even phonetically type them… so I’ll just say YUMMY!