Chinese scallion cakes

Yield: 1 Servings

Measure Ingredient
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)
1½ teaspoon Salt
4 ounces Margarine or butter
12 ounces Chopped scallions
\N \N 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

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