Chinese scallion cakes
Chinese Cakes Vegetables
Last updated 6/12/2012 1:14:53 AM. Recipe ID 43997. Report a problem with this recipe.
Title: Chinese scallion cakes
Categories: Chinese, Vegetables
Yield: 1 Servings
1 1/4 c All-purpose flour; + some
3/4 pt Boiling water
1 tb Cold water (up to 2)
1 ts Sesame oil (up to 2)
1 1/2 ts Salt
4 oz Margarine or butter
12 oz Chopped scallions
Peanut or corn oil for
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,
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 1/4 tsp of salt and press in with your fingers.
Generously spread with 1/2 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
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!
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