Conference turris::cooks

818.0. "Scallion Cakes" by CADSYS::RICHARDSON () Mon Nov 16 1987 13:20

    Regular Scallion Cakes
    
    1 1/2 c flour
    1/2 c cake flour (you can use all regular flour; I usually do)
    (1 t salt)
    1 c boiling water
    1/4 c sesame oil
    1/2 c minced csallion greens
    1/2 c cooking oil (peanut oil)
    
    Mix flour(s) and salt (if you are including it), and add boiling
    water.  Mix to a rough dough.  Knead for five minutes until smooth
    and elastic, kneading in flour if dough is sticky.  Cover and let
    rest for 20 minutes.
    Divide into 8 large or 24 small pieces (large ones will make thick,
    soft cakes and I usually make them this way; small pieces will make
    thin crispy cakes).
    Roll each piece (one at a time) into a large circle.
    Brush with sesame oil and sprinkle with scallions (you can sprinkle
    some salt too).
    Roll it up like a jellyroll and pinch the ends (to keep the scallions
    inside).
    Lightly flatten the roll and coil it up.  Pinch the end to seal
    it.
    Press or roll lightly to flatten.
    (Some people let the rolls rest for 20 minutes before cooking them
    to let the gluten relax, but I don't.)
    HEat oil in large frying pan to 350 oF.
    Add several cakes and fry on both sides until golden brown (about
    3 minutes per side, depending on how think you made them).
    Drain and serve immediately.  if you made large cakes, cut them
    into wedges.
    
    "Special" Scallion Cakes
    
    Follow the directions above, but also sprinkle on 3 diced Chinese
    sausages (lop cheung; don't use duck-liver sausages!) with the
    scallions.
    
    NOTE:
    Some people will mix the scallions (and sausages) with shortening
    and a little sugar.