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Scallion Cake

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".

Ready In:
28mins
Yields:
Units:

ingredients

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

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Hey Jude
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@Hey Jude
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"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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  1. cuppycakes
    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.
    Reply
  2. Allotta
    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.
    Reply
  3. DianeAtHome
    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.
    Reply
  4. Dani Jean
    I believe this is supposed to be served 'greasy' and not crispy, but I suppose it doesn't matter if you like it crispy.
    Reply
  5. Nose5775
    These turned out nicely flaky, but I wish I had mixed the dough in a bowl; I made a huge mess. They also turned out a bit greasy; I'm not sure why.
    Reply
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