Friday, June 8, 2012

Vietnam - Scallion Cakes


Scallion Cakes



Ingredients

-       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 or butter
-       12 oz chopped scallions (about 35)
-       peanut or corn oil for frying

Directions

-       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;
-       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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