Green Onion Cakes
|All-purpose flour||1 Cup (16 tbs), unsifted|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Green onions||2 , thinly sliced|
|Sesame seeds||3 Tablespoon|
|Salad oil||1 Tablespoon|
In a bowl, combine flour and salt.
Mix in water with a fork or chopsticks until dough is evenly moistened and begins to hold together.
On a lightly floured board, knead dough until smooth and satiny (about 3 minutes).
Cover dough and let rest at room temperature for 30 minutes.
Meanwhile, in a frying pan over medium heat, cook bacon until crisp; drain (reserve drippings) and crumble.
On a lightly floured board, roll dough into a rectangle 8 by 16 inches.
To shape, follow illustrations below.
Cut dough crosswise in eight 2 inch-wide strips.
Brush each strip with 1/2 teaspoon bacon drippings, then sprinkle almost to the edges with bacon and green onion.
Starting with a short end, roll up each strip jelly roll style; pinch seam across top to seal.
Stand roll on work surface.
Flatten into a circle with your palm.
Roll circle into a disk about 4 inches in diameter.
If filling begins to come out, press back into dough.
Sprinkle about 1/2 teaspoon sesame seeds on each side of circle and lightly press into dough.
At this point you can stack rounds (separate with sheets of wax paper), cover, and chill for up to 8 hours.
In a wide frying pan, heat salad oil over medium-high heat.
Cook several cakes at a time until golden brown (about 2 to 3 minutes on a side).