Recipe - Scallion Cakes

1 pound Allpurpose flour
One fourth teaspoon Baking powder
One half teaspoon Sugar
2 teaspoon Coarsegrain sea salt
OR kosher salt
5 Scallions; coarsely chopped
5 tablespoon 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 34 minutes. Cover it
with a damp cloth and leave for half an hour, then knead again for 23
minutes. Divide the dough into ten portions and form into narrow strips
810 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 doublethickness
spaghettishaped 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 flatbottomed 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 2One half to 3 minutes and turn the pancakes over. Repeat and fry
gently until the pancakes are evenly browned on both sides.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen
Mintzias