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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jhony azzi
[email protected]These scallion cakes were amazing! The flavor was incredible and the texture was perfect. I will definitely be making these again and again.
Edward Stephens
[email protected]I followed the recipe exactly and the scallion cakes turned out great! They were crispy on the outside and tender on the inside. I served them with a dipping sauce made from soy sauce, vinegar, and sesame oil and they were a hit!
BURHAAN BUREEQO FAMILY
[email protected]The scallion cakes were delicious! The dough was crispy and the filling was flavorful. I will definitely be making these again.
Nick Amaya
[email protected]The scallion cakes were a bit bland for my taste. I think I would add more spices next time.
teesha ozeroff
[email protected]The scallion cakes were good, but I found them to be a little oily. I think I would use less oil next time. Otherwise, the flavor was great.
SardarAli Brohi
[email protected]These scallion cakes were easy to make and very tasty. I served them with a dipping sauce made from soy sauce, vinegar, and sesame oil and they were a hit! I will definitely be making these again.
MD Nahid Hasan Limon
[email protected]I love scallion cakes and this recipe did not disappoint! The cakes were crispy and flavorful, and the dipping sauce was delicious. I will definitely be making these again.
Srfl Chu
[email protected]These scallion cakes were delicious! The scallions added a nice flavor to the cakes and the dipping sauce was the perfect complement. I will definitely be making these again.
Sandanam Sandanam
[email protected]I made these scallion cakes for my family and they loved them. The dough was easy to work with and the filling was flavorful. I will definitely be making these again!
Shameem Akhtar
[email protected]The scallion cakes turned out great! I used a little less oil than the recipe called for and they were still crispy and flavorful. I served them with a dipping sauce made from soy sauce, vinegar, and sesame oil and they were a hit!
nathalie gilot
[email protected]These scallion cakes were a hit at my dinner party! The flavors were incredibly balanced and the texture was crispy on the outside and tender on the inside. I followed the recipe exactly and found that it was easy to follow and resulted in a deliciou