Asian Scallion Cakes

Pat Duran

By
@kitchenChatter

I usually make a cracker and similar dip like these to watch the football game with my husband and son. I was reading a Saveur Magazine and saw this recipe and thought you might like to have this recipe too. We like it a lot and it is quite easy to make.
This is Yan Can Cook's recipe from 1998.


Featured Pinch Tips Video

Comments:

Serves:

12 servings

Prep:

35 Min

Cook:

20 Min

Ingredients

FOR THE CAKES;

3 1/2 c
all purpose flour
1 1/4 c
boiling water
2 Tbsp
soft butter
2 tsp
asian sesame oil
1 1/2 c
chopped scallions
1 tsp
salt or a little more
1 tsp
freshly ground white pepper
vegetable oil for frying

FOR DIPPING SAUCE;

1/2 c
chicken stock
2 Tbsp
soy sauce
1 Tbsp
finely chopped scallions
2 tsp
minced garlic
1 tsp
asian-style chile sauce

Directions Step-By-Step

1
For Cakes:
Place flour in a bowl and add the water, stirring with a fork until dough holds together. Put dough on a lightly floured surface and knead until smooth. Cover with plastic and set aside for 30 minutes.
2
Divide dough into 12 pieces and shape into balls; cover with plastic. Working with 1 ball at a time, roll out onto a lightly floured surface into a 5-inch circle. Brush with a thin film of butter. Sprinkle with a little sesame oil, some scallions and salt and pepper. Roll dough into a cylinder, coil it into a circle and tuck end underneath. Roll again into a 5-inch round. Repeat with remaining dough pieces.
3
Heat 2 Tablespoons of the vegetable oil in a medium skillet. Fry the cakes, one at a time, until blistered and golden, about 2 minutes per side. Add more oil as needed. Drain on paper towels or coffee filters.
4
For the Dipping Sauce:
Combine the stock, soy, scallions, garlic and chile sauce in a small bowl. Cut cakes into quarters, and serve with the dipping sauce. Yummy!

About this Recipe