Free Recipe Chinese Scallion Cakes
Recipe Type: Free Chinese Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chinese Scallion Cakes Recipe
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
Chinese Scallion Cakes Preparation
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! Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland <kirkland@gj.net> on Nov 10, 1997
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