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    You are in: Home / Recipes / Scallion Cake Recipe
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    Scallion Cake

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    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".

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    Units: US | Metric

    • 1 cup flour
    • 1/2 cup water
    • 2 tablespoons vegetable oil
    • 2 teaspoons salt
    • 4 scallions, chopped fine
    • 2 tablespoons vegetable oil


    1. 1
      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.
    2. 2
      Roll each portion very thin.
    3. 3
      Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
    4. 4
      Spread half the scallions evenly on each sheet.
    5. 5
      Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
    6. 6
      Flatten with a rolling pin until it is 7-inches in diameter.
    7. 7
      Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
    8. 8
      Cut each cake into 8 wedges (I use a pizza cutter) and serve.

    Ratings & Reviews:

    • on July 23, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    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

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