Recipe - Chinese Scallion Cakes

1 One fourth cup Allpurpose flour; + some
more
Three fourths pt Boiling water
1 tablespoon Cold water (up to 2)
1 teaspoon Sesame oil (up to 2)
1 One half teaspoon Salt
4 ounce Margarine or butter
12 ounce 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 One half 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 ballshaped. 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 recipeludigest Volume 01 Number 239 by James and Susan Kirkland
kirkland@gj.net on Nov 10, 1997