Title: Chinese scallion cakes
 Categories: Chinese, Vegetables
      Yield: 1 Servings
 
  1 1/4 c  All-purpose flour; + some
           -more
    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
           -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 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
  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!