Real Recipes From Real Home Cooks ®

asian scallion cakes

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

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.

★★★★★ 1
serves 12 servings
prep time 35 Min
cook time 20 Min

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

How To Make asian scallion cakes

  • 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!