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Scallion Cakes

1 1/4 cups all-purpose flour
3/4 pint boiling water
1 to 2 tablespoons cold water
1 to 2 teaspoons sesame oil
1 1/2 teaspoons salt
4 ounces butter
12 ounces 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 teaspoon sesame oil. Place dough
on oiled surface. Knead a few times and divide into 6 pieces.
Roll out one piece into a 6-7" circle with the edges slightly
thinner than the middle. Sprinkle all over with a good 1/4 teaspoon
salt and press in with your fingers. Generously spread with 1/2
ounces margarine all over, stopping just short of edges. Spread
with about 5 tablespoons 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" across.

Repeat for each piece of dough. Heat a heavy, flat frying pan
until hot. Add 2 tablespoons of oil. Fry the cakes over low heat,
covered, for 4 or 5 minutes or until spotted brown. Turn over and
fry the other side. Remove and drain on a paper towel. Serve hot.


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