Try this Chinese Scallion Cakes recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese Scallion Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 1/2 ts Salt; 3/4 pt Boiling water; 1 ts Sesame oil (up to 2); 1 1/4 c All-purpose flour; + some; 12 oz Chopped scallions; Peanut or corn oil for; 1 tb Cold water (up to 2); 4 oz Margarine or butter

Find the most delicious recipes here

INGREDIENTS

1 1/2 ts Salt
3/4 pt Boiling water
1 ts Sesame oil (up to 2)
1 1/4 c All-purpose flour; + some
12 oz Chopped scallions
Peanut or corn oil for
1 tb Cold water (up to 2)
4 oz Margarine or butter

Servings

INSTRUCTIONS

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 on Nov 10, 1997

NOTES

Alert editor

Chinese Scallion Cakes

1 1/2 ts Salt
3/4 pt Boiling water
1 ts Sesame oil (up to 2)
1 1/4 c All-purpose flour; + some
12 oz Chopped scallions
 Peanut or corn oil for
1 tb Cold water (up to 2)
4 oz Margarine or butter

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  <kirkland@gj.net> on Nov 10, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (640g)
Recipe Makes: 1 Servings

Calories: 941
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 941

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe