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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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I love these cakes. I serve them with wonton soup or use them as an appetizer or a snack with tea. These can be frozen after frying and reheated in a moderate oven for 10 minutes before serving. Another great recipe from my tattered copy of Madame Wong's Long-Life Chinese Cookbook . Ingredients:
1 cup flour |
1/2 cup water |
2 tablespoons vegetable oil |
2 teaspoons salt |
4 scallions, chopped fine |
2 tablespoons vegetable oil |
Directions:
1. Put flour on a board; make a well in the center and add the water; mix into a soft, smooth dough and divide into 2 portions.
2. Roll each portion very thin.
3. Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
4. Spread half the scallions evenly on each sheet.
5. Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
6. Flatten with a rolling pin until it is 7-inches in diameter.
7. Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
8. Cut each cake into 8 wedges (I use a pizza cutter) and serve.
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