Asian Scallion Cakes

Pat Duran


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 vote
12 servings
35 Min
20 Min



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


1For 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.
2Divide 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.
3Heat 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.
4For 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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