SCALLION CAKE

For the cakes

·    3 ¹⁄₂ cups flour

·    2 tbsp. vegetable shortening

·    2 tsp. Asian sesame oil

·    1 ¹⁄₂ cups chopped scallions

·    1 tbsp. salt

·    1 tsp. freshly ground white pepper

·    Vegetable oil

 

For the Dipping Sauce

• ¹⁄₂ cup chicken stock
• 2 tbsp. soy sauce
• 1 tbsp. finely chopped scallions
• 2 tsp. minced garlic
• 1 tsp. Asian-style chile sauce

Instructions

For the cakes: 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 tbsp. 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.

For the dipping sauce: Combine stock, soy sauce, scallions, garlic, and chile sauce in a small bowl. Cut cakes into quarters, and serve with dipping sauc