Scallion Turnovers

• 15 scallions or green onions, about 1/4 pound
• Salt to taste if desired
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup plus 1 tablespoon corn, peanut or vegetable oil
• 4 prepared raw egg roll skins, available in Chinese markets and specialty shops Chilled yogurt for garnish

1. Cut off white portions of onions and save for another use.
2. Chop green tops as finely as possible; there should be about 1 1/2 cups.
3. Put in a bowl.
4. Add salt, pepper, garlic powder and 1 tablespoon oil.
5. Blend well.
6. Lay out egg roll skins, one at a time, on flat surface.
7. Rub outer edges with water.
8. Spoon one-quarter of scallion mixture onto each skin, shaping in a triangle over half the skin.
9. Fold over other half of skin to enclose scallion mixture.
10. Press to seal margins.
11. Heat 1/2 cup of oil in a skillet and add turnovers (this may require two or more steps).
12. Cook until golden brown on both sides, about 2 minutes or less.
13. As turnovers are cooked, drain on paper towels.
14. Serve with chilled yogurt.

scallions, salt, ground black pepper, garlic, corn, egg roll skins

Taken from cooking.nytimes.com/recipes/11369 (may not work)