asian scallion cakes

Name: Asian Scallion Cakes
Prep time: 35 min
Cook time: 20 min
Yield: 12
Ingredients: ## FOR THE CAKES;; 3 1/2 cup(s) all purpose flour; 1 1/4 cup(s) boiling water; 2 tablespoon(s) soft butter; 2 teaspoon(s) asian sesame oil; 1 1/2 cup(s) chopped scallions; 1 teaspoon(s) salt or a little more; 1 teaspoon(s) freshly ground white pepper; - vegetable oil for frying; ## FOR DIPPING SAUCE;; 1/2 cup(s) chicken stock; 2 tablespoon(s) soy sauce; 1 tablespoon(s) finely chopped scallions; 2 teaspoon(s) minced garlic; 1 teaspoon(s) asian-style chile sauce

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Pat Duran

Las Vegas, NV

Updated on Jan 19, 2012

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.

Rate

prep time 35 Min

cook time 20 Min

method ---

yield 12 servings

Ingredients

FOR THE CAKES;
3 1/2 cups all purpose flour
1 1/4 cups boiling water
2 tablespoons soft butter
2 teaspoons asian sesame oil
1 1/2 cups chopped scallions
1 teaspoon salt or a little more
1 teaspoon freshly ground white pepper
- vegetable oil for frying
FOR DIPPING SAUCE;
1/2 cup chicken stock
2 tablespoons soy sauce
1 tablespoon finely chopped scallions
2 teaspoons minced garlic
1 teaspoon asian-style chile sauce

How To Make asian scallion cakes

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.

Step 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.
Step 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.
Step 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!
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