Green Onion Cakes
By: Anonymous
Published: Friday, December 11, 2009 - 2:57am

Ingredients




 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 freshly-ground white pepper
Cooking oil as needed
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons chopped green onion
1 teaspoon minced garlic
1 teaspoon chili sauce

Preparation

1 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. 2 Combine dipping sauce ingredients in a bowl. 3 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. 4 Place a wide frying pan over medium heat until hot. Add 2 tablespoons cooking oil, swirling to coat sides. Add 1 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. 5 This recipe yields 12 servings. 6 Comments: These unleavened fried breads are thin and flat, crisp outside, moist and chewy inside, and bursting with onion flavor. I like to serve them the traditional way, as street vendors in Beijing do: sliced into wedges and eaten out of hand, plain or with a spicy chili-garlic dipping sauce.