In his Martin Yan’s Feast: The Best of Yan Can Cook (KQED, 1998), Yan calls these green onion cakes.
Yield: makes 12
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
- 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.
- 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.
- 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.
- 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.