SCALLION CAKES
Provided by Grace Young
Categories Cake Onion Appetizer Fry Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 scallion cakes. Serves 6 to 8 as apart of a multicourse lunch
Number Of Ingredients 6
Steps:
- In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
- Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
- Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
- In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.
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Danielle Walker
[email protected]I'm not a huge fan of scallions, but I really enjoyed these cakes. The scallions were not overpowering, and the dipping sauce was the perfect complement.
Felicity Pember
[email protected]These scallion cakes were a great way to use up some leftover scallions. They were easy to make and very tasty.
afzaal iqbal
[email protected]I love scallion cakes, and this recipe did not disappoint. The cakes were crispy and flaky, and the scallions were perfectly cooked.
Tamim Topodder
[email protected]I've been making scallion cakes for years, and this recipe is by far the best. The cakes were crispy and flavorful, and the dipping sauce was the perfect complement.
Tika
[email protected]These scallion cakes were the perfect appetizer for my dinner party. They were easy to make and everyone loved them.
COT Fan
[email protected]I'm always looking for new and exciting recipes, and these scallion cakes definitely fit the bill. They were unique and flavorful, and I will definitely be making them again.
Surendra Saud
[email protected]I made these scallion cakes for my family and they were a huge hit! My kids even ate them, which is a miracle.
Lucky Freederick
[email protected]These scallion cakes were a bit more work than I expected, but they were definitely worth it. The cakes were crispy and flavorful, and the dipping sauce was the perfect complement.
Anaya Malik
[email protected]I'm not a huge fan of scallions, but I really enjoyed these cakes. The scallions were not overpowering, and the dipping sauce was the perfect complement.
TABREZ MANDLI
[email protected]These scallion cakes were a great way to use up some leftover scallions. They were easy to make and very tasty.
Lawrence Kanu
[email protected]I love scallion cakes, and this recipe did not disappoint. The cakes were crispy and flaky, and the scallions were perfectly cooked.
Joshua Hong
[email protected]I've been making scallion cakes for years, and this recipe is by far the best. The cakes were crispy and flavorful, and the dipping sauce was the perfect complement.
Tanvir Tamim
[email protected]These scallion cakes were the perfect appetizer for my dinner party. They were easy to make and everyone loved them.
John Henry
[email protected]I'm always looking for new and exciting recipes, and these scallion cakes definitely fit the bill. They were unique and flavorful, and I will definitely be making them again.
Medy Verosil
[email protected]I made these scallion cakes for my family and they were a huge success! My kids even ate them, which is a miracle.
Benson Rose
[email protected]These scallion cakes were a hit at my party! Everyone loved them, and I've already had several requests for the recipe.
Mahrukh Fatima
[email protected]I've never made scallion cakes before, but these turned out great! The instructions were easy to follow, and the cakes were cooked to perfection.
Shoaib Khokhar
[email protected]I'm not usually a fan of scallions, but these cakes were amazing! The scallions were perfectly balanced with the other ingredients, and the dipping sauce was the perfect complement.
Abdul Gafoor
[email protected]These scallion cakes were absolutely delicious! The dough was crispy and flaky, and the scallions added a wonderful flavor. I will definitely be making these again.