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
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. Repeat for each piece of
dough.
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.
