Total Time
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".

Ingredients Nutrition

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


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

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.

cuppycakes July 23, 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.

tyk January 25, 2008

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.

DianeAtHome May 28, 2007