The colors of the Spring outdoors add the bounty & color to the stores. I had been seeing quite a variety of new things, or may be I had seen these before but never paid attention. It read Spring Onions ( I always
thought that spring onions & scallions were the same thing) – The Leaves were of darker green shade & much more broad & thick, & the bulbs appeared bigger too than the Scallions which lay just beside them.I came back home buying these, but I had to do a little research to find out if they were the same thing as the young onions.
These are a few sources of info. what I found:
“Don’t confuse a spring onion with its close counterpart, the long, thin scallion (or green onion). Spring onions are more petite than leeks, and look different from scallions because they will bulge near the root: they are simply young onions that have been pulled before they develop into conventional onions. These seasonal vegetables are milder than regular onions yet zippier and sweeter than green onions. …
Select bunches of spring onions that have perky leaves, a vivid green color, and a firm bulb that may be either white or purple (there is little difference in flavor between the two). ” (Information Source)
Another article read as follows:
“Scallion” is actually the group name for many members of the onion family, including green onions, young leeks, and scallions themselves. A green onion is a new onion harvested while its top is still green and its bulb small. A scallion is younger than a green onion, and its white base (the part that would develop into a bulb) has straighter sides. A baby onion is considered a scallion until its base (bulb) matures to about three-quarters of an inch, and then it’s called a green onion. “Spring onions” is another term for green onions and scallions, referring to immature plants that would grow to full size if left in the ground. Although true scallions are a bit milder than green onions, the two can be used interchangeably in recipes. ..” (Source)
From these two excerpts above, the only thing I could derive is that Spring Onion and Scallions/Green Onions are both Young Onions, but the Scallions/Green Onions are baby Onions of the Onion (Allium) family…being even younger,tender & more immature than the Spring Onions. These Spring Onions will store in a perforated bag in the refrigerator for quite days. However they don’t last as long as regular onions and, & will turn slimy. To prepare them, soak them in a big container and wash thoroughly of all the dirt and sand. Trim off the roots, & cut off the top of the greens, and slice the bulb into rounds. I use up the greens too, for garnish or use them in soups, saute & in different things like this pancake:-)
I had been seeing these Scallion Pancakes around in a few places. Then I saw it in One Perfect Bite. They looked really tempting, all fluffed & crispy. I however made these pancakes with the Spring Onions &
I have used the bulb & the greens.
If anyone else has any other information about these confusing young green onions, please let me know.
Ingredients: (makes 4-5 pancakes)
- 2 cups all purpose flour
- 1 cup boiling water
- 1/2 cup finely chopped Green Onions/Spring Onions/Scallions
- 1 Teaspoon minced Fresh Ginger
- 2 tablespoon oil – to brush on the rolled dough
- 1/2 cup canola oil or any cooking oil
- Salt and black pepper to taste
For the Ginger Dipping Sauce :
- 1/4 cup thin soy sauce
- 2 teaspoon vinegar
- 1/4 cup sliced scallion/green onion – the green part finely chopped
- 1.5 teaspoon minced ginger
- 1 teaspoon red pepper flakes OR Finely Chopped Green Hot peppers
- 1 teaspoon sugar
Preparing the Pancakes:
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon or a spatula. Keep adding water until a ball is formed. Knead to make an smooth & soft dough. Let ball of dough rest for about 30 minutes and cover with damp cloth.
Divide the dough in 5 or 6 portions.
Mix the scallions, ginger Salt & black pepper in a bowl. Set aside.
On a floured surface, roll out one portion of the dough into a thin round/rectangle. Brush on oil, cover with scallion mix. Carefully roll dough like a tube.
Squeeze with your finger tips & close both ends. Twist a few times & make a spiral out of this like a snail.
Flatten the snails with the palm & carefully roll them out .
Repeat the above steps of rolling, filling and shaping for each portion of dough to achieve a 5 to 6 inch pancake for each portion.
These are the steps :
In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut each pancake into wedges and serve immediately with dipping sauce.
Preparing the Dipping Sauce:
Combine all ingredients of the Dipping Sauce & mix them well.
Serve the warm pancake wedges with the dipping sauce.
We had these for Brunch one weekend & really enjoyed it. They will serve well as appetizers too. The Spring Onion Pancakes are going to Eating with the Seasons: April hosted by Maninas.