Hey Jude's Note:
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".
My Private Note
Units: US | Metric
- 1Put 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.
- 2Roll each portion very thin.
- 3Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
- 4Spread half the scallions evenly on each sheet.
- 5Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
- 6Flatten with a rolling pin until it is 7-inches in diameter.
- 7Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
- 8Cut each cake into 8 wedges (I use a pizza cutter) and serve.
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Nutritional Facts for Scallion Cake
Serving Size: 1 (369 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 59.6
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 291.5 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.3 g
- Sugars 0.1 g
- Protein 0.8 g