Ingredients Jump to Instructions ↓

  1. 2 c Flour,

  2. 1/4 cup for kneading

  3. 1 ts Sugar

  4. 3/4 c Boiling water

  5. 1/4 To 1/3 cup cold water

  6. 2 ts Sesame oil

  7. 1 ts Kosher salt

  8. 1/2 c Finely minced scallions

  9. 1/2 c Peanut oil

Instructions Jump to Ingredients ↑

  1. A dough is made, a cylinder is formed, the cylinder is shaped into a coil, which is then flattened and fried.

  2. The result is the most sensational fried bread you may ever taste.

  3. It's a favorite street snack in china.

  4. In a large bowl, combine the 2 cups flour and the sugar.

  5. Stir in the boiling water, and mix with chopsticks just until water is absorbed.

  6. Gradually stir in enough cold water so that a dough forms and pulls away from the sides of the bowl and is no longer sticky.

  7. Turn the dough out onto a lightly floured surface and knead for 3-5 minutes, or until smooth and elastic.

  8. Cover loosely with a dampened cloth and let rest for 1 hour.

  9. Redust surface with flour and knead dough again for several minutes, or until smooth.

  10. Divide dough into 4 equal pieces, and cover with dampened cloth.

  11. Using a floured rolling pin, roll one piece of dough into a 6-7 inch round.

  12. Lightly brush with sesame oil.

  13. Evenly scatter some salt and scallions on the round, then roll up into a tight cylinder.

  14. Coil cylinder around itself into a spiral, and pinch the end under into the dough.

  15. Repeat with the remaining dough pieces.

  16. Cover coils with a dampened cloth and let rest 15-20 minutes.

  17. Using a floured rolling pin, roll the coiled dough on a floured surface into 6-7 inch rounds.

  18. heat the peanut oil in a wok or heavy skillet over medium high heat to 375F.

  19. Carefully add a pancake and fry 1-2 minutes per side, or until golden.

  20. As each pancake fries, press the center lightly with a metal spatula to insure that it is cooked.

  21. Remove to a plate lined with paper towels to drain.

  22. Repeat with remaining pancakes.

  23. Cut each pancake into 6-8 wedges.

  24. Serve immediately.

  25. Serves 4-6 as part of a multi-course meal.


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