ASIAN SCALLION CAKES

Asian Scallion Cakes image

Provided by Pat Duran

Time 55m

Number Of Ingredients 15

Previous Next

FOR THE CAKES;
3 1/2 c all purpose flour
1 1/4 c boiling water
2 Tbsp soft butter
2 tsp asian sesame oil
1 1/2 c chopped scallions
1 tsp salt or a little more
1 tsp freshly ground white pepper
vegetable oil for frying
FOR DIPPING SAUCE;
1/2 c chicken stock
2 Tbsp soy sauce
1 Tbsp finely chopped scallions
2 tsp minced garlic
1 tsp asian-style chile sauce

Steps:

1. For Cakes: Place flour in a bowl and add the water, stirring with a fork until dough holds together. Put dough on a lightly floured surface and knead until smooth. Cover with plastic and set aside for 30 minutes.
2. Divide dough into 12 pieces and shape into balls; cover with plastic. Working with 1 ball at a time, roll out onto a lightly floured surface into a 5-inch circle. Brush with a thin film of butter. Sprinkle with a little sesame oil, some scallions and salt and pepper. Roll dough into a cylinder, coil it into a circle and tuck end underneath. Roll again into a 5-inch round. Repeat with remaining dough pieces.
3. Heat 2 Tablespoons of the vegetable oil in a medium skillet. Fry the cakes, one at a time, until blistered and golden, about 2 minutes per side. Add more oil as needed. Drain on paper towels or coffee filters.
4. For the Dipping Sauce: Combine the stock, soy, scallions, garlic and chile sauce in a small bowl. Cut cakes into quarters, and serve with the dipping sauce. Yummy!