Monday, April 15, 2013

Green Onion Cakes

These are to die for!  The cakes should be a little soft inside, and a little crisp outside, if you make them right.  Not too thin, not too thick, don’t cook them too long or too short . . . . use your judgement.  We like them with a little soy sauce on the side to dip them in, or maybe a spicy Chinese mustard.  Makes 8 cakes.

Green Onion Cakes with Sesame Seeds

5 strips bacon (with drippings)
1 cup all purpose flour, unsifted
½ tsp. salt
1/3 cup, plus 1 tbl. boiling water
4 green onions, sliced paper thin (use some of the green, too)
2 tbl. sesame seeds
3 tbl. Canola oil

·         Fry the bacon until crisp and drain on a paper towel, then crumble finely (reserve the pan drippings for later)
·         In a bowl, combine the flour and salt and mix well
·         Add the boiling water and mix with a fork until dough is evenly moist and sticks together (you can add a little bit more water if the dough seems too dry)
·         On a floured surface, knead dough about 3 minutes
·         Form a dough ball, then wrap in plastic wrap and set aside for 30 minutes
·         Roll the dough on a floured surface into an 8”x16” rectangle (will be fairly thin)
·         Cut dough crosswise into eight 2” wide strips (we use a pizza cutter to cut the dough, or just use a knife)
·         Brush each strip of dough with the bacon drippings
·         Sprinkle with the crumbled bacon and the green onions (all the way to the edge)
Cut into strips, topped with bacon and green onions

·         Roll the dough up (like a pinwheel) and pinch the seams to seal  (there's a short video below to show you how to roll them up, flatten them and roll them out into the finished cakes)

·         Stand each rolled up piece of dough on end and flatten with the palm of your hand into a rough circle
Flatten the rolled up dough into circles with your hand, then roll out

·         Sprinkle one side with ½ tsp. sesame seeds and lightly roll the seeds into the dough with a rolling pin
·         Turn cakes over, sprinkle other side with ½ tsp. sesame seeds and roll cakes into 3” circle (might need to dust with a little flour if they stick)
·         In a large frying pan, heat oil over medium heat
·         Cook several cakes at a time, turning once, until golden brown (about 2 minutes per side)
·         Serve hot with soy sauce, sweet & sour sauce, or spicy Chinese mustard

These can be made up to 8 hours ahead before frying.  Just separate them with wax paper, cover and chill.

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