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.