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Title: SCALLION CAKES #1
Categories: Chinese, Pancakes
Yield: 2 servings
2 c Unbleached flour, plus
-additional flour for
-kneading
3/4 c Cold water
2 tb Lard, softened
1/4 c Minced scallion, with tops *
2 md Cloves garlic, minced
Salt
4 tb Peanut oil
Makes 2 10 inch cakes
Place 2 cups flour in medium bowl; add 3/4 cup water
in thin steady stream, stirring constantly until
mixture forms rough dough. Turn out onto lightly
floured surface; knead, adding flour as necessary to
prevent sticking, until dough is smooth and elastic,
about 5 minutes. Allow dough to rest under kitchen
towel 15 minutes.
Divide dough in half; keeping one half covered, roll
other half out on a lightly floured surface to 10 x 6
rectangle, long side facing you. Spread rectangle with
1 Tbsp. of the lard. Sprinkle with 2 Tbsp. of the
scallion, half the garlic, and salt to taste. Roll
rectangle toward you into tight cylinder, jelly-roll
fashion: pinch seams and ends to seal. Repeat with
other piece of dough. Shape each roll into a coil;
fasten end to coil by pinching. Refrigerate, wrapped
in plastic, 30 minutes.
Remove coils from refrigerator; using hands, roughly
shape one coil into ball. Roll out on generously
floured surface to circle 10 inches in diameter and
about 1/4 inch thick; avoid rolling over edges of
dough. Brush off excess flour. Repeat with other
dough.
Heat 2 Tbsp. of the oil in large heavy skillet over
medium-high heat until fragrant. Add on cake;
immediately reduce heat to medium. Fry cake, shaking
pan occasionally, until underside is golden brown,
about 3 minutes. Turn cake over; fry until second side
is golden brown, about 4 minutes. Transfer to paper
toweling to drain. Wipe skillet clean; add remaining
oil and fry second pancake. Cakes can be served
either warm or at room temperature.
* 1 Tbsp. minced fresh coriander leaves can be added
to the scallion.
From: Cuisine Aug/82 Shared By: Pat Stockett
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