Scallion Cakes #1

Title:
Scallion Cakes #1

Yield:
2 Servings

Categories:
Chinese,
Pancakes




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini