Title: Scallion Cakes #1
Categories: Chinese Pancake
Yield: 2 Servings

2	c	Unbleached flour, plus additional flour for kneading
3/4	c	Cold water
2	tb	Lard, softened
1/4	c	Minced scallion, with tops *
2	md	Cloves garlic, minced
		Salt
4	tb	Peanut oil

Makes 2 10 inch cakes

Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady stream, stirring constantly until mixture forms rough dough. Turn out onto lightly floured surface; knead, adding flour as necessary to prevent sticking, until dough is smooth and elastic, about 5 minutes. Allow dough to rest under kitchen towel 15 minutes.

Divide dough in half; keeping one half covered, roll other half out on a lightly floured surface to 10 x 6 rectangle, long side facing you. Spread rectangle with 1 Tbsp. of the lard. Sprinkle with 2 Tbsp. of the scallion, half the garlic, and salt to taste. Roll rectangle toward you into tight cylinder, jelly-roll fashion: pinch seams and ends to seal. Repeat with other piece of dough. Shape each roll into a coil; fasten end to coil by pinching. Refrigerate, wrapped in plastic, 30 minutes.

Remove coils from refrigerator; using hands, roughly shape one coil into ball. Roll out on generously floured surface to circle 10 inches in diameter and about 1/4 inch thick; avoid rolling over edges of dough. Brush off excess flour. Repeat with other dough.

Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat until fragrant. Add on cake; immediately reduce heat to medium. Fry cake, shaking pan occasionally, until underside is golden brown, about 3 minutes. Turn cake over; fry until second side is golden brown, about 4 minutes. Transfer to paper toweling to drain. Wipe skillet clean; add remaining oil and fry second pancake. Cakes can be served either warm or at room temperature.

* 1 Tbsp. minced fresh coriander leaves can be added to the scallion.

From: Cuisine Aug/82 Shared By: Pat Stockett

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