SCALLION CAKE

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Scallion Cake image

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".

Provided by Hey Jude

Categories     Breads

Time 28m

Yield 16 wedges

Number Of Ingredients 6

1 cup flour
1/2 cup water
2 tablespoons vegetable oil
2 teaspoons salt
4 scallions, chopped fine
2 tablespoons vegetable oil

Steps:

  • 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.
  • Roll each portion very thin.
  • Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
  • Spread half the scallions evenly on each sheet.
  • Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
  • Flatten with a rolling pin until it is 7-inches in diameter.
  • Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
  • Cut each cake into 8 wedges (I use a pizza cutter) and serve.

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