Scallions are vegetables derived from various species in the genus Allium. Scallions have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions.
Scallions grow in clumps and develop dark green, hollow tube-like leaves. Although the term scallion is used for several different types of onions, the white base of true scallions has straight sides versus rounded (which distinguishes the beginnings of a bulb developing). There are usually short off-white root threads that protrude from the bottom of the white end.
A delicious and simple recipe when cooking scallions is this 3-ingredient Vegan Scallion Pancakes.
Vegan Scallion Pancakes
-2 cups all-purpose flour
-3/4 teaspoon salt
-3/4 cup warm water
– 1 1/3 cup finely sliced scallions (green part only)
-4 tablespoons cooking oil
1.In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed.
2.Using your hands, knead all the bits of dough together. Add a little water if the dough is dry. Transfer the dough to a working surface and continue kneading until the dough is smooth and soft.
3.Shape the dough into a round ball. Cover with foil and let rest for 30 minutes.
4. After, divide the dough into 4 parts and shape them into balls.
5. On a lightly floured surface, roll out one piece of dough into a very thin circle.
6.Brush the circle with a bit of oil, and sprinkle about 1/3 cup chopped scallions all over the dough.
7.Roll up the dough into a log. Take one end of the log and curl it into a snail.
8. Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle.
9.Repeat with the remaining dough pieces and stack them as you go. Separate with parchment paper.
10.HEat 1 tablespoon oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden brown and crispy. Repeat.
11. Eat when hot. Use a dipping sauce of your choice.