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Prep 20 mins
Cook 8 mins
I love these cakes. I serve them with wonton soup or use them as an appetizer or a snack with tea. These can be frozen after frying and reheated in a moderate oven for 10 minutes before serving. Another great recipe from my tattered copy of "Madame Wong's Long-Life Chinese Cookbook".
- Put flour on a board; make a well in the center and add the water; mix into a soft, smooth dough and divide into 2 portions.
- Roll each portion very thin.
- Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
- Spread half the scallions evenly on each sheet.
- Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
- Flatten with a rolling pin until it is 7-inches in diameter.
- Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
- Cut each cake into 8 wedges (I use a pizza cutter) and serve.
This is very good but there is WAY too much salt. I find that instead of 2 teaspoon of salt, 1/4 teaspoon is more than enough.
i used sesame oil and less than the recommended amount of salt and it was still too salty. also when i coiled it up, i had a hard time getting it to stay when i rolled it out, it would kind of unravel. things i would do next time- use even less salt and use vegetable oil (i don't know what i was thinking to not follow the recipe) to get that flavor that i'm used to. and roll it differently. i was also a little stingy on oil, but i think if i put the given amounts, it would be fairly greasy and exactly what i expect. loved the flakiness.
I made this with sesame oil and lite salt (trying to cut down on sodium) and love the way it came up. Great side dish/appetizer.