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LOCATION: Recipes >> Asian >> Scallion Pancakes 01

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Scallion Cakes

5 cups flour
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 or butter
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 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

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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