I'm so glad to see that someone else likes these
delish cakes! My SO thinks they're strange, but I love them.
I'll make a large batch and freeze them uncooked with waxed
paper in between; just thaw as many as you need and fry!
copied without permission from _Chinese Cooking_
by Yan Kit Martin
- 1 1/4 C all-purpose flour (approx. 5 cups)
- 3/4 pint boiling water
- 1 or 2 Tbs cold water
- 1 or 2 tsp sesame oil
- 1 1/2 tsp salt
- 4 oz margarine
- 12 oz chopped scallions (about 35)
- 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
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
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.