Scallion Cakes #2

Title: SCALLION CAKES

2

Categories: Chinese, Pancakes, Vegetarian

Yield: 10 servings

Karen Mintzias

1 lb All-purpose flour

1/4 ts Baking powder

1/2 ts Sugar

2 ts Coarse-grain sea salt

-OR- kosher salt

5 Scallions; coarsely chopped

5 tb Vegetable oil (or more)

Place the flour in a mixing bowl. Sprinkle evenly

with the baking powder and sugar. Mix with a wooden

spoon. Add the water gradually, stirring and mixing

with the wooden spoon. Knead the dough for 3-4

minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes.

Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips

with a rolling pin and ten bands of pancake thickness.

Sprinkle each band with salt and then with chopped

scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one

end of the strip and turn the other end around in

circles until the concentric rings form themselves

around the center into a spiral pancake. Flatten the

pancake with the palm of the hand. Repeat until the

dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed

frying pan. When hot, lift the handle of the frying

pan so that the surface of the pan is evenly greased.

Place the spiral pancakes on the surface of the pan.

2-1/2 to 3 minutes and turn the

pancakes over. Repeat and fry gently until the

pancakes are evenly browned on both sides.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo

Typos by: Karen Mintzias --