Frank's Recipes! Scallion Cakes

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Scallion Cakes

1-1/4 cups all-purpose flour)
3/4 pint boiling water
1- 2 tablespoons cold water
1- 2 teaspoons sesame oil
1-1/2 teaspoons salt
4 ounces butter
12 ounces 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 teaspoon sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6-7" circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 teaspoon salt and press in with your fingers. Generously spread with 1/2 ounces margarine all over, stopping just short of edges. Spread with about 5 tablespoons 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" across.

Repeat for each piece of dough. Heat a heavy, flat frying pan until hot. Add 2 tablespoons of oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side. Remove and drain on a paper towel. Serve hot.