Pan-Fried Scallion-Chive Breads

Preparation info

  • Makes

    Four

    Breads
    • Difficulty

      Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

This is a gussied-up version of the elementary scallion bread I made years ago and wrote up in my first cookbook, The Modern Art of Chinese Cooking. The classic version is delicious, but this untraditional model is just grand.

Scallion-chive breads are best made in the hour before a meal. They can be made in advance and reheated, but there is a definite flavor loss—making them merely terrific as opp

Ingredients

Method