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Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes. Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 - 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until its about 6 inches across. Dont worry if the surface of the cake bursts while youre rolling (this *always* happens to me!). Repeat for each piece of dough. Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot. Ill make a large batch and freeze them uncooked with waxed paper in between; just thaw as many as you need and fry! Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland
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|Serving Size: 1 Serving (640g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 828 (88%)|
|Amt Per Serving||% DV|
|Total Fat 92g||123 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 34.5g|
|Polyunsanturated Fat 27.8g|
|Cholesterol 13.6mg||4 %|
|Sodium 781.5mg||27 %|
|Potassium 1079mg||28 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 20.4g|
|Protein 7.6g||11 %|
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Calories per serving: 941
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