I’m back! I have been away on an Asia adventure for Christmas and New Years and have come back with lots of food to blog about. I will start with my first meal at home. The image featured at the top of my blog is what I call a typical Shi’s familiy brunch. The image from this post is how we make our scallion pancakes. It is a less greasy version of what you typically see in Chinese restaurants in the States. The dough is made with boiling water, which is apparently one of the “secrets” to Chinese cooking. Making the dough out of boiling water gives the dough more elasticity, making the end product chewier. Boiling-water-dough is often used to make dumpling/potsticker skin. In addition to scallions and salt, we also add Taiwanese pork floss to give the pancake a slightly sweet flavor and a bit of Sichuan peppercorn powder to give it a numbing kick. While in the pan, we sprinkle sesame seeds all over the pancake so that they are toasted by the time the pancake is ready. Crispy on the outside, extra chewy on the inside, sweet, salty, and spiceful is how I like my scallion pancakes.