Green onion cakes

Ingredients:

3 1/3 cups flour
1 1/4 cups boiling water
1/4 cup solid vegetable shortening or cooking oil
2 teaspoons sesame oil
1 cup chopped green onions
2 teaspoons salt
1/2 teaspoon white pepper
Cooking oil
Dipping sauce:

1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons chopped green onion
1 teaspoon minced garlic
1 teaspoon chili sauce

Preparation:

Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened.
On a lightly floured board, knead dough until smooth and satiny, about 5 minutes.
Cover and let rest for 30 minutes.
Combine dipping sauce ingredients in a bowl.
On a lightly floured board, roll dough into a cylinder. Cut into 12 equal portions.
Roll a portion of dough into an 8-inch circle about 1/8 inch thick.
Keep remaining dough covered to prevent drying.
Brush with a thin film of shortening.
Sprinkle with a small portion of sesame oil, green onions, salt and pepper.
Roll dough into a cylinder and coil dough into a round patty. Tuck end of dough underneath.
Roll again to make an 8-inch circle about 1/8 inch thick.
Place a wide frying pan over medium heat until hot.
Add 2 tablespoons cooking oil, swirling to coat sides.
Add cake and cook, turning once, until golden brown, 2 to 3 minutes on each side.
Remove and drain on paper towels. Repeat with remaining cakes, adding more cooking oil as needed.
Cut cakes into wedges. Serve hot with dipping sauce.