Asian Scallion Cakes Food

CHINESE SCALLION PANCAKES

Steps:

• Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
• Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
• Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
• Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

SCALLION CAKE

Steps:

• Put flour on a board; make a well in the center and add the water; mix into a soft, smooth dough and divide into 2 portions.
• Roll each portion very thin.
• Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
• Spread half the scallions evenly on each sheet.
• Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
• Flatten with a rolling pin until it is 7-inches in diameter.
• Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
• Cut each cake into 8 wedges (I use a pizza cutter) and serve.

SCALLION CAKES

Steps:

• In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
• Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
• Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
• In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.

ASIAN SALMON CAKES

Steps:

• Mix the first 4 ingredients in a large bowl.
• Whisk together the next 8 ingredients and add to the salmon mixture.
• Add sesame seeds to 1 c panko.
• Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
• Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.

ASIAN SCALLION CAKES

Steps:

• For Cakes: Place flour in a bowl and add the water, stirring with a fork until dough holds together. Put dough on a lightly floured surface and knead until smooth. Cover with plastic and set aside for 30 minutes.
• Divide dough into 12 pieces and shape into balls; cover with plastic. Working with 1 ball at a time, roll out onto a lightly floured surface into a 5-inch circle. Brush with a thin film of butter. 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 again into a 5-inch round. Repeat with remaining dough pieces.
• Heat 2 Tablespoons of the vegetable oil in a medium skillet. Fry the cakes, one at a time, until blistered and golden, about 2 minutes per side. Add more oil as needed. Drain on paper towels or coffee filters.
• For the Dipping Sauce: Combine the stock, soy, scallions, garlic and chile sauce in a small bowl. Cut cakes into quarters, and serve with the dipping sauce. Yummy!

CHINESE SCALLION CAKES I

Steps:

• 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 tablespoons 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.

ASIAN-STYLE SCALLION PANCAKES

Steps:

• Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
• Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with remaining dough.
• Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
• Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towls and repeat with remaining pancakes, adding more oil as needed. Cut into wedges to serve.
• Mix all ingredients for dipping sauce and serve with pancakes.