Green Onion Cakes

Recipe Ingredients

3 4.1666666666667E+14/1.25E+15 cups	208g / 7.3oz	Flour
1 1/4 cups	296ml	Boiling water
1/4 cup	49g / 1.7oz	Solid vegetable shortening
		= (or cooking oil)
2 teaspoons	10ml	Sesame oil
1 cup	62g / 2.2oz	Chopped green onions
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		Cooking oil - as needed
		Dipping Sauce
1/2 cup	118ml	Chicken broth
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Chopped green onion
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Chili sauce

Recipe Instructions

Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

Combine dipping sauce ingredients in a bowl.

On a lightly floured board, roll dough into a cylinder; cut into 12 equal portions. Roll a portion of dough into an 8-inch circle about 1/8-inch thick; keep remaining dough covered to prevent drying. Brush with a thin film of shortening. Sprinkle with a small portion of sesame oil, green onions, salt, and pepper. Roll dough into a cylinder and coil dough into a round patty; tuck end of dough underneath. Roll again to make an 8-inch circle about 1/8-inch thick.

Place a wide frying pan over medium heat until hot. Add 2 tablespoons cooking oil, swirling to coat sides. Add 1 cake and cook, turning once, until golden brown, 2 to 3 minutes on each side. Remove and drain on paper towels. Repeat with remaining cakes, adding more cooking oil as needed. Cut cakes into wedges. Serve hot with dipping sauce.

This recipe yields 12 servings.

Source:
Martin Yan's Feast: The Best of Yan Can Cook by Martin Yan, (KQED - Books, 1998)

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