Scallion Cakes
Credit: James Baigrie
MAKES 12
In his Martin Yan's Feast: The Best of Yan Can Cook (KQED, 1998), Yan calls these green onion cakes.
FOR THE CAKES:
3 1/2 cups flour
2 tbsp. vegetable shortening
2 tsp. Asian sesame oil
1 1/2 cups chopped scallions
1 tbsp. salt
1 tsp. freshly ground white pepper
Vegetable oil
FOR THE DIPPING SAUCE:
1/2 cup chicken stock
2 tbsp. soy sauce
1 tbsp. finely chopped scallions
2 tsp. minced garlic
1 tsp. Asian-style chile sauce
1. For the cakes: Put flour in a bowl, and add 1 1/4 cups boiling water, stirring with a fork until dough holds together. Transfer dough to a lightly floured surface, and knead until smooth. Cover with plastic, and set aside for 30 minutes.
2. Divide dough into 12 pieces, shape into balls, and cover with plastic. Working with 1 ball at a time, roll dough out onto a lightly floured surface into a 5'' round. Brush with a thin film of shortening. 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 into a 5'' round. Repeat process with remaining dough.
3. Heat 2 tbsp. vegetable oil in a medium skillet. Fry cakes, one at a time, until blistered and golden, about 2 minutes per side. Add more vegetable oil as needed. Drain on paper towels.
4. For the dipping sauce: Combine stock, soy sauce, scallions, garlic, and chile sauce in a small bowl. Cut cakes into quarters, and serve with dipping sauce.
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