Scallion Cakes #1 Recipe

2 c Unbleached flour, plus
-additional flour for
-kneading
3/4 c Cold water
2 tb Lard, softened
1/4 c Minced scallion, with tops *
2 md Cloves garlic, minced
Salt
4 tb Peanut oil

Makes 2 10 inch cakes

Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady stream,
stirring constantly until mixture forms rough dough. Turn out onto lightly
floured surface; knead, adding flour as necessary to prevent sticking,
until dough is smooth and elastic, about 5 minutes. Allow dough to rest
under kitchen towel 15 minutes.

Divide dough in half; keeping one half covered, roll other half out on a
lightly floured surface to 10 x 6 rectangle, long side facing you. Spread
rectangle with 1 Tbsp. of the lard. Sprinkle with 2 Tbsp. of the scallion,
half the garlic, and salt to taste. Roll rectangle toward you into tight
cylinder, jelly-roll fashion: pinch seams and ends to seal. Repeat with
other piece of dough. Shape each roll into a coil; fasten end to coil by
pinching. Refrigerate, wrapped in plastic, 30 minutes.

Remove coils from refrigerator; using hands, roughly shape one coil into
ball. Roll out on generously floured surface to circle 10 inches in
diameter and about 1/4 inch thick; avoid rolling over edges of dough. Brush
off excess flour. Repeat with other dough.

Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat until
fragrant. Add on cake; immediately reduce heat to medium. Fry cake,
shaking pan occasionally, until underside is golden brown, about 3 minutes.
Turn cake over; fry until second side is golden brown, about 4 minutes.
Transfer to paper toweling to drain. Wipe skillet clean; add remaining oil
and fry second pancake. Cakes can be served either warm or at room
temperature.

* 1 Tbsp. minced fresh coriander leaves can be added to the scallion.

Yields
2 Servings