Scallion cakes #1
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Scallion cakes #1
  Cakes    Chinese    Pancakes  
Last updated 6/12/2012 1:22:19 AM. Recipe ID 54912. Report a problem with this recipe.
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      Title: Scallion cakes #1
 Categories: Chinese, Pancakes
      Yield: 2 Servings
      2 c  Unbleached flour, plus
           -additional flour for
    3/4 c  Cold water
      2 tb Lard, softened
    1/4 c  Minced scallion, with tops *
      2 md Cloves garlic, minced
      4 tb Peanut oil
  Makes 2  10 inch cakes
  Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady
  stream, stirring constantly until mixture forms rough dough. Turn out
  onto lightly floured surface; knead, adding flour as necessary to
  prevent sticking, until dough is smooth and elastic, about 5 minutes.
  Allow dough to rest under kitchen towel 15 minutes.
  Divide dough in half; keeping one half covered, roll other half out
  on a lightly floured surface to 10 x 6 rectangle, long side facing
  you. Spread rectangle with 1 Tbsp. of the lard. Sprinkle with 2 Tbsp.
  of the scallion, half the garlic, and salt to taste.  Roll rectangle
  toward you into tight cylinder, jelly-roll fashion: pinch seams and
  ends to seal. Repeat with other piece of dough.  Shape each roll into
  a coil; fasten end to coil by pinching.  Refrigerate, wrapped in
  plastic, 30 minutes.
  Remove coils from refrigerator; using hands, roughly shape one coil
  into ball.  Roll out on generously floured surface to circle 10
  inches in diameter and about 1/4 inch thick; avoid rolling over edges
  of dough. Brush off excess flour.  Repeat with other dough.
  Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat
  until fragrant.  Add on cake; immediately reduce heat to medium. Fry
  cake, shaking pan occasionally, until underside is golden brown,
  about 3 minutes. Turn cake over; fry until second side is golden
  brown, about 4 minutes. Transfer to paper toweling to drain. Wipe
  skillet clean; add remaining oil and fry second pancake.  Cakes can
  be served either warm or at room temperature.
  * 1 Tbsp. minced fresh coriander leaves can be added to the scallion.
  From: Cuisine Aug/82 Shared 

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Recipe ID 54912 (Apr 03, 2005)

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