Yield: 1 Servings
|1¼ cup||All-purpose flour; + some more|
|¾ pint||Boiling water|
|1 tablespoon||Cold water (up to 2)|
|1 teaspoon||Sesame oil (up to 2)|
|4 ounces||Margarine or butter|
|12 ounces||Chopped scallions|
|Peanut or corn oil for frying|
Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough.
Cover and let stand for 10 minutes. Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 - 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good ¼ tsp of salt and press in with your fingers. Generously spread with ½ oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions.
With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out.
The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Don't worry if the surface of the cake bursts while you're rolling (this *always* happens to me!). Repeat for each piece of dough.
Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot.
I'll make a large batch and freeze them uncooked with waxed paper in between; just thaw as many as you need and fry! Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland <kirkland@...> on Nov 10, 1997