Scallion cakes #2
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Scallion cakes #2
  Cakes    Chinese    Pancakes    Vegetarian  
Last updated 6/12/2012 1:22:19 AM. Recipe ID 54913. Report a problem with this recipe.
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      Title: Scallion cakes #2
 Categories: Chinese, Pancakes, Vegetarian
      Yield: 10 Servings
 
           Karen Mintzias
      1 lb All-purpose flour
    1/4 ts Baking powder
    1/2 ts Sugar
      2 ts Coarse-grain sea salt
           -OR- kosher salt
      5    Scallions; coarsely chopped
      5 tb Vegetable oil (or more)
 
  Place the flour in a mixing bowl.  Sprinkle evenly with the baking
  powder and sugar.  Mix with a wooden spoon. Add the water gradually,
  stirring and mixing with the wooden spoon. Knead the dough for 3-4
  minutes. Cover it with a damp cloth and leave for half an hour, then
  knead again for 2-3 minutes. Divide the dough into ten portions and
  form into narrow strips 8-10 inches long.  Flatten the strips with a
  rolling pin and ten bands of pancake thickness. Sprinkle each band
  with salt and then with chopped scallions.  Roll the bands lengthwise
  into long double-thickness spaghetti-shaped strips.  Hold one end of
  the strip and turn the other end around in circles until the
  concentric rings form themselves around the center into a spiral
  pancake. Flatten the pancake with the palm of the hand.  Repeat until
  the dough has been made into ten spiral pancakes.
  
  Heat the oil on the bottom of a large flat-bottomed frying pan. When
  hot, lift the handle of the frying pan so that the surface of the pan
  is evenly greased. Place the spiral pancakes on the surface of the
  pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes
  over. Repeat and fry gently until the pancakes are evenly browned on
  both sides.
  




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Recipe ID 54913 (Apr 03, 2005)

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