Chinese Scallion Cakes

Ingredients

• •5 cups all-purpose flour
• •3/4 pint boiling water
• •1 or 2 tablespoons cold water
• •1 or 2 teaspoons sesame oil
• •1 1/2 teaspoons salt
• •4 ounces margarine or butter
• •12 ounces chopped scallions
• •peanut or corn oil for frying

Directions

1. 1Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water.
2. 2Knead to form a firm, but not hard dough. Cover and let stand for 10 minutes.
3. 3Oil a flat surface and a rolling pin with 1 teaspoon sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces.
4. 4Roll out one piece into a 6 to 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread all over with a half an ounce of margarine, stopping just short of edges. Spread with about 5 tablespoons of chopped scallions.
5. 5With both hands, pick up the sides nearest you and roll the cake up away from you like a jellyroll, taking care not to let the scallions fall out. The dough should now be in a cylindrical shape.
6. 6Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Don't worry if the surface of the cake bursts while you're rolling. Repeat for each piece of dough.
7. 7Heat a heavy, flat frying pan until hot. Add 2 tablespoons oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot.