Chinese Green Onion Cake
3-1/3 cups flour
1-1/4 cups boiling water
Oil (I prefer olive)
thinly sliced green onions
Pepper - optional
Place flour in a bowl.
Add boiling water, stir 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.
On a lightly floured board, roll dough into a cylinder; cut into 10-12 equal portions.
Make each cake:
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 oil.
Sprinkle with a spoonful of green onions and some salt(and pepper-optional)
Roll dough into a cylinder and coil dough into a round patty; tuck end of dough underneath.
Roll out 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 and make sure pan is evenly coated all over.
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.
Pairs Well With
This is one of my father's favorite Northern Chinese appetizer dishes. This cake is thin, flat, crisp outside, chewy inside and bursting with onion flavor.
I like to serve them as street vendors in Beijing do: sliced into wedges and eaten out of
hand, plain or with a spicy chili-garlic dipping sauce.