Recipe 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
Recipe method
- 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.
Other chinese recipes:
Green onion cakes recipe
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