miso kale salad with miso roasted tofu

I’m so excited because I have found another kale salad that I love just as much as my lacinato kale salad. Wendy, Debbie & Amanda, you have to try this. This is going to be another weekly go-to salad for me. I love this salad so much that I ate a whole head of kale on Friday as well as made a fresh batch up for dinner on Saturday, and had leftovers for lunch on Sunday. It was a kale filled weekend for me. This salad is great on its own, but top it off with the miso roasted tofu and you have yourself a substantial lunch or dinner. Did I mention that this salad is also kid and hubby approved?
This is also another great make ahead salad. I do prefer to eat it fresh or within the hour of tossing it up, but it tasted amazing as leftovers the next day and even holds out to day 3 (actually my hubby likes it better the next day, go figure). I re-heated the leftover tofu in a pre-heated 250 degree oven for just a bit, and then topped it on the leftover salad. You don’t even have to re-heat the tofu, I just did because I wanted to. It tastes great, all warm on the cool salad.

miso roasted tofu:

Recipe from Eating Well, Fast & Flavorful Meatless Meals
makes 14 square cubes
printer friendly recipe

• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons lemon juice
• 2 tablespoons, miso – see picture and note below
• 2 cloves garlic, minced

Below is a picture of miso. You can find it in the refrigerated section of your grocery store usually by where the tofu is kept. Miso is a fermented soybean paste that adds flavor to dishes such as soups, sauces and salad dressings. It is high in protein, and rich in vitamins and minerals. It’s available in different colors, white, yellow, red & brown. If you want a milder flavor then go with yellow or white. If you want a stronger flavor then go with a red or brown miso. The lighter the color, the milder the flavor. I chose this yellow chickpea miso because I wanted a milder flavor and this version is soy-free.
Preheat oven to 425 degrees.

Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet. I used my olive oil cooking spray.

Drain the tofu and wrap it in some paper towels and gently press out the excess moisture. Cut the block of tofu into square cubes like the picture below. I cut the block of tofu into 8 slices and then cut those in half to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they are cut into even pieces.

Combine the 2 tablespoons lemon juice, 2 tablespoons miso and the 2 cloves minced garlic in a large bowl, and use a spatula to mix it together. It will resemble a thick paste.

Add the tofu squares to the mixture and gently toss to coat.  It may not look like there is enough mixture to cover all of the tofu, but there is.

Spread the marinated tofu in a single layer on the prepared baking sheet.

Bake the tofu on the middle rack, turning one to two times during baking, until browned, about 18-20 minutes, or until the tofu is browned on all sides.

You can really do so much with this tofu. You can throw it on any other salad of choice, eat it on its own or top it on your favorite pasta. The choices are unlimited.  We love it topped on some cold soba noodles with summer vegetables.

We also love it in a vegetarian banh mi sandwich.

Oh, I forgot to mention that Eli loved this tofu (not the salad, but we are working on that).  Zoe love’s both the tofu and salad.  She is really turning into my kale gal.

miso kale salad:

Recipe adapted from Eating Well, Fast & Flavorful Meatless Meals
Note: This is not a make ahead dressing, as it does not sit well on it’s own. I would make it up and then toss it with your kale. Once mixed with the kale, it sits well.
printer friendly recipe

• 1 bunch (whole head) lacinato/dinosaur kale, curly kale or red kale, large stems removed, thinly sliced – to see a step-by-step demonstration on how to de-stem and slice kale – click here.
• 1/3 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 4 teaspoons miso
• 1 clove garlic, minced - I used 2 medium cloves and it tasted great
• 1/3 cup grated parmesan cheese

Whisk together the oil, lemon juice, miso and garlic in a glass measuring cup or small bowl.
Make sure to whisk the ingredients together well. The dressing will be a bit thick and pasty.
Put your sliced and de-stemmed kale into a salad bowl.

Pour in the dressing a bit at a time (see my note below) over the kale, and mix well so that all the kale absorbs the dressing.  I actually massaged my kale a bit so the kale really absorbed the dressing.  You don’t have to go crazy massaging this kale salad.  When I say, “massage” your kale, I literally mean, get your hands in there and massage it.  You will notice that the kale reduces in size quite a bit, and what seemed like a mess of kale is now 1/2 of what it was.

Note:  Add the dressing to taste.  Some heads of kale are smaller than others, so just use the amount of dressing for the amount of kale you have.  The first batch I made had less kale so I only used 3/4 the amount of dressing I made.  The second batch I used had a bit more kale, and I ended up using the whole amount of dressing.

Add the 1/3 cup parmesan cheese, and toss to coat.

Top the salad with some roasted tofu, or not.  The kale salad is great on its own as well.

This salad is creamy and bowl licking good.  It’s the perfect meal for any vegetarian or non-vegetarian.  
Give it a try and let me know what you think!

Be sure to store the tofu and kale separately.

Got leftovers?  Just re-heat the tofu in a 250 degree oven until warmed. This salad tastes great day two and even day three.

You can also make a kale caesar salad wrap. Just top a whole-grain tortilla with the leftover kale salad, the warmed tofu and then smash an avocado on top and wrap it up. It’s just a fun and different way to enjoy this salad.

Like kale salads?  Then you need to try my  lacinato kale salad.  This salad has turned kale haters into kale lovers.

Kale salad with ricotta salata.

Kale salad with delicata squash, almonds and cheddar.

Falafel

Ingredients

• 1 pound (about 2 cups) dry chickpeas/garbanzo beans
• 1 small onion, roughly chopped
• 1/4 cup chopped fresh parsley
• 3-5 cloves garlic (I prefer roasted)
• 1 1/2 tbsp flour
• 1 3/4 tsp salt
• 2 tsp cumin
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• Pinch of ground cardamom
• Vegetable oil for frying (grapeseed, canola, and peanut oil work well)

You will also need

• Food processor, skillet

Servings: 30-34 falafels

Kosher Key: Pareve

• Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
• Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
• Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
• Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
• Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
• Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
• Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
• Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
• Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
• Once the falafels are fried, remove them from the oil using a slotted spoon.
• Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
• Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
• SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
• HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
• TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
• EGYPTIAN FALAFEL: Use 1 lb. dried peeled fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain and rinse. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
• After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.
• HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.
• Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.
• Here are some traditional add-ons that can be added to your pita; these are the ingredients most widely available at falafel stands throughout Israel:
• Tahini sauce
  Shredded lettuce
  Diced or sliced tomatoes
  Israeli salad
  Onions
  Dill pickles
  Hummus
  Tabouli
  French fries
  
• Here are some less traditional add-ons that are also tasty:
• Sprouts
  Cucumber slices
  Roasted peppers
  Roasted eggplant slices
  Sunflower seeds
  Feta cheese
  Yogurt
  Tzatziki

Gobi (Cauliflower) Manchurian

Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.
Serves 4
 

Ingredients:

• 20 cauliflower pieces cut into medium size florets

For Sauce

• 2 tablespoons oil
• 1 tablespoon ginger paste or finely shredded ginger (adrak)
• 1 green chili chopped
• 1/4 cup celery finely chopped
• 2 tablespoons red chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 2 teaspoons tomato paste
• 1/2 teaspoon sugar
• 2 teaspoons corn starch or arrow root powder
• Approx. ½ cup water

For Batter

• 1/3 cup all purpose flour (plain flour, maida)
• 3 tablespoons corn starch or arrow root powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Approx. ½ cup water

 Method

1. Mix the corn starch with water and set aside.
2. Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
3. Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
4. Sauce is ready, set aside.
5. To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
6. Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
7. Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
8. Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
9. Repeat this process for the remaining cauliflowers.
10. Fold fried cauliflower/ gobies into gravy and serve hot.

 Notes
Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.

The Ultimate Dhalpuri Recipe.

Over the past couple years I’ve shared a few recipes which I’ve coined as being “Ultimate” and with the popularity of this roti and the amount of requests for the recipe over the last few months I strongly believe it deserves to join the other cast members in the ultimate series. Growing up in Trinidad and Tobago dhalpuri was one of those special dishes which was made the occasional Sunday morning or when the first choice – pelau wasn’t made for a beach lime. I still recall the strong aroma of geera (cumin) roasting before it was ground and added to the dhal filling for the roti, emanating from my great aunt’s house next door. Not sure if I was one of her’s faves, but I do recall always having a portion reserved for me (her curry potato was ah bess). When I wasn’t causing trouble with my brother… I was a good boy and everyone loved me
For this recipe I got my mom’s help , so let’s give moms some props!
There are a few steps in making dhalpuri roti, so I do hope my explanation below is not too confusing. We’ll start with the filling, then the dough and close off with putting everything together and cooking the actual roti.
You’ll Need…
For the filling
1 teaspoon salt
1/4 teaspoon turmeric
2 cloves garlic
1 teaspoon ground roasted geera (cumin)
2 cups split peas (dhal)
1/4 of a scotch bonnet pepper (or any hot pepper you like)
For the dough (actual roti)
3 cups all purpose flour
pinch fast acting yeast
1/4 teaspoon salt
2 tablespoon baking powder
water (see note below)
* 5 tablespoon vegetable oil (for brushing the roti while it cooks)
Notes: We ended up using close to 1 and 3/4 cups of water when making the dough. Start with about 1 cup and add as necessary… the goal is to achieve a smooth, tender dough which is a bit firm (hold it’s shape). With the roasted geera, traditionally that’s roasted the same time the roti is being made (grains are roasted then ground) to really release the oils and aroma. But in my case I used the pre-packaged ground (roasted) one.
Making this roti can be a bit messy, especially if you have any break while cooking and with the use of the oil you’ll be brushing onto it it cooks… it may splatter onto your stove. Be prepared for some cleaning when the stove cools.

The first thing we need to do is prepare the dhal, since it needs to cool before we can work with it. Quickly sort through the 2 cups of split peas to see if there’s anything foreign among them (twigs etc – remove), then give it a good wash. Place about 5-6 cups of water to boil in a deep sauce pan and add the split peas and turmeric to the boiling water. Reduce the heat so it’s at a rolling boil and cook for about 20 minutes. NOTE: If you’re using a food processor as I did, allow it to cook for about 25-30 minutes. If using a traditional food mill, cook for the 20 minutes I mentioned.

Then drain and set aside to cool.

After you’ve put the boiled dhal (split peas) to cool, it would be a good time to start working on the dough. In a large bowl (I’m sure you can use a food processor as well – providing it can make dough) add the flour, salt, yeast, baking powder and start adding water. Knead to a  firm consistency… keep adding water as necessary. Work to form a huge dough ball, then cover the bowl with a tea towel or plastic wrap and allow it to rest for about 20 minutes. (pay attention to time as you don’t want the dough to over-rest)

Let’s now work on the split peas filling. I used a food processor and ran into some problems as I tried to work all at the same time and it just wasn’t happening. So I then divided it into 3 batches which was a lot easier to get to the consistency I wanted.
Place all the ingredients for making the filling into the food processor or food mill and work until you have a no whole peas or large pieces. I guess the ground peas should look similar to bread crumbs… if you have any full grains of dhal in the mix it may rip the roti while cooking. If you’re using a food mill it will have a soft, smooth consistency as the mill really grinds it in a way the food processor can’t duplicate. If you’re not familiar with what a food mill is, see below- it’s the traditional device used in preparing the dhal filling.

The next step in to break down the main dough ball into six smaller balls, then fill them with the peas filling we just made. You will have enough filling left over to make about 4 more dhalpuri so you can either freeze this or make some more dough (or cut back on the amount of split peas you prepare).

Divide the main dough into 6 pieces and form six smaller dough balls. Here’s where it may get a bit messy… flatten out each dough ball in your hand (see pics below) to form a 6 inch circle, then dust with flour and add 4 tablespoons of the filling to each. You will have to make a sort of bowl shape as you keep adding the split peas filling. Then using your fingers, form to a ball shape and pinch to seal. I do hope the pics below helps with explaining this step.

Now it’s time to heat your tawa (baking stone) on medium/high heat and brush some oil onto it’s surface. On a flour dusted surface, roll out one of the stuffed dough balls we made. Turn, flip and keep rolling until you have a pizza like shape that’s about 12-14 inches in diameter and about 1/8 inch thick. Remember to consider the size of tawa you’ll be using, so you don’t end up with a roti that’s too big to fit on your tawa. I assume you could use a large non-stick frying pan if you don’t own a tawa but you may encounter a problem when trying to flip with the edges of the frying pan.

Be careful when placing the rolled out dough onto the tawa as it will be hot. After about 30 seconds, using your hand if you’re a pro or a couple spatulas flip the roti. Now give this side a quick brush with the oil. You may have to flip this a couple times. It will take a bout 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 5 roti.

Yes, there are a few steps involved and you’re probably saying “this is exactly why I buy my dhalpuri”, but I assure you that it’s rather simple and I do hope the combination of my description and pictures above is easy to follow along. I would suggest placing these on paper towels to absorb excess oil and do wrap in paper towels or tea towel to keep them soft (the air tends to make them a bit stiff). For those of you who make dhalpuri may find that the instant yeast is a bit strange.. but I assure you that you’ll have a nice tender roti which will reheat as if they were just made. I’ve seen my mom not only wrap them in a tea towel, but place that into a plastic shopping bag to eat later that day. If you make a couple batches you can certainly freeze them. I usually place them (folded) into freezer bags and they keep for at least a month in the freezer. Then it’s just a case of nuking them in the microwave to reheat. However when reheating in the microwave, don’t put the full time at once. I usually do 45 seconds on high and depending on hot it is I then flip over and heat an additional 40 seconds.

Vegan Baozi(Chinese Steamed Buns)

Baozi is also known as Chinese Steamed filled buns. In China, it has the same position with dumplings.
The difference between baozi and dumplings lies in the final shape and the dough.

Usually the dough for dumplings does not use yeast while most of the dough for baozi needs yeast. However soup dumplings is a member of baozi in China with the name of .
Besides, baozi is usually around while dumplings are of different shapes.  I have write a general post introducing Chinese baozi.




Making the dough for baozi is similar with the dough for mantou , meat baozi usually is called Chinese steamed pork buns. However a little bit more water is added compared with the dough for making Chinese Mantou.
For the details about making the dough, check Chinese steamed buns.
Scatter some flour on your board and cut the log to small sections around 1 inch long.
Roll the small dough into round wrapper with thinner edges.

Another part for making baozi at home is to fold baozi. The process is quite simple and contains the following steps.

Prepare the wrapper and the filling.
Place the wrapper in your left hand. Place 1 ~2 tablespoon of the filling in the center of your wrapper (depending on the size of the wrapper).
Fix the starting point with the thumb of right hand and begin to fold the edge counterclockwise.
Move the thumb slowly in the process until the boazi is completely sealed.
For more pictures about how to fold baozi, check here.
The filling used for today’s vegan baozi is stir-fried tofu with the similar taste of mapo tofu. I love it so much!

 

 

Vegan Baozi(Chinese Steamed Buns)

Prep Time: 1 hour

Cook Time: 25 minutes

Serve: 4

Vegan Baozi with tofu as filling, similar taste to mapo tofu.

Ingredients

• 1 tablespoon cooking oil for brushing
For the dough
• 300g all-purpose flour
• 1 packet instant yeast = 2¼ teaspoons
• 160g water
For the fillings
• 1 box of regular tofu
• 1 tablespoon chopped spring onions
• 1 teaspoon doubanjiang
• 1 garlic clove chopped
• 1 inch ginger chopped
• 1 teaspoon cooking oil
• 1 teaspoon salt
• 1 teaspoon light soy sauce
• 
  

Instructions

Making the wrapper
1. Prepare warm water around 35 °C. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
2. Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
3. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
4. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.
5. When the dough is double in size, get paste ball out and punch the air out.
6. Then roll the dough into a long log around 1 inch in diameter or any size you want.
7. Scatter some flour on your board and cut the log to small sections around 1 inch long.
8. Roll the small dough into round wrapper with thinner edges.
Making the filling
9. Heat up cooking oil in pan. Stir fry ginger, garlic and doubanjiang firstly until you can sell the aroma.
10. Add scrambled tofu in with salt and light soy sauce. Mix well.
11. Remove the pan from the fire and mix chopped spring onions in. Then we have the fillings.
Making Baozi
12. Fold the boazi one by one like the picture shows.
13. Brush some oil on the bottom of each baozi and put into the steamer.
14. Heat up water in wok and begin to steam. Count at least 15 minutes after the water in wok begins to boil.

Notes

Since the dough needs to be fermented for around 45 minutes, filling can be down during the process.

When lift the cover of the steamer, please be quick and do not let any water drop on the surface of the baozi. 

Pot Stickers    Happying Eating and Cooking.

Chive Pancake

 

Firstly we need to make the filling. Mix chopped chive and scrambled egg. Add salt, soy sauce, and dried small shrimp to make the fresh filling. Since chive contains water, after pan-frying, we will get a juicy fillings.

The process of making the wrapper of those pancake is similar with making dumpling wrappers. But pancake wrappers should be larger than dumpling wrappers.

Then we start wrapper the box. There are common two ways of folding the pancake, but I recommend using this one other than the way mentioned in previous scallion pancake. Because the filling are more juicy and we need to keep the juicy sauce inside.

To fold the pancakes, use your thumb and index finger to spread a thumb size round from the edge of the wrapper and then fold the round part back. Repeat the process until the whole pancake is sealed. Then pour some oil in pan, add place the pancakes in. Use slow fire to pan-fry.
Then you can choose to serve the pancake as a whole or cut into four wedges.

Chive Pancake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Making 6 pancakes

Serve: 3

Crispy chive pancake with chopped chive, scrambled egg and dried small shrimp as filling. Crispy surface and juicy filling.

Ingredients

• 1 tablespoon cooking oil
For the wrapper
• 10oz all-purpose flour
• 5oz water
For the filling
• 8oz fresh chive chopped into small pieces
• 3 middle size eggs
• 1 tablespoon dried small shrimps
• 2 teaspoons salt
• 1/2 tablespoon sesame oil
• 1 teaspoon five spicy powders
• 1 inch root ginger minced
• 1 tablespoon light soy sauce
• 1/2 tablespoon cooking oil
• 
  

Instructions

For the wrapper
1. Prepare the flour in a large bowl. Pour the water slowly to the bowl with flour and stir with a chop sticker.
2. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
3. Cover the bowl and let the dough rest for around 15 minutes. And then punch the air out.
4. Then roll the dough into a long log around 2 inches in diameter.
5. Scatter some flour on your board and cut the log to small sections you like. Roll each of the dough sections into round wrapper.
For the filling
6. Beat the egg in a small bowl. Heat up 1/2 tablespoon cooking oil in pan and stir-fry the egg liquid. Cut the eggs into small pieces.
7. In a large bowl, mix chive with egg pieces and dried small shrimps. Add salt, sesame oil, ginger and light soy sauce to make the filling.
Making the chive pancake
8. Fold the pancakes one by one.
9. Heat up 1 tablespoon of cooking oil in pan. Place the pancakes in to fry until both sides become golden-brown. Cut into small wedges and serve hot! 

If this chive pancake taste good and want more similar, try the scallion pancake too.