Side Pannel
Chinese Scallion Cakes
Chinese Scallion Cakes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Vegetables
Ingredients List
- 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
Directions
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.
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.
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