3
1/3 cups flour
1
1/4 cups boiling water
1/4
cup solid vegetable shortening or cooking oil
2
teaspoons sesame oil
1
cup chopped green onions
2
teaspoons salt
1/2
teaspoon white pepper
Cooking
oil
Dipping
Sauce:
1/2
cup chicken broth
2
tablespoons soy sauce
2
teaspoons chopped green onion
1
teaspoon minced garlic
1
teaspoon chili sauce
1.
Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork
until dough is evenly moistened. On a lightly floured board, knead
dough
until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
2.
Combine dipping sauce ingredients in a bowl.
3.
On a lightly floured board, roll dough into a cylinder; cut into 12 equal
portions.
4.
Make each cake: Roll a portion of dough into an 8-inch circle about 1/8
inch
thick; keep remaining dough covered to prevent drying. Brush with a
thin
film of shortening. Sprinkle with a small portion of sesame oil, green
onions,
salt, and pepper. Roll dough into a cylinder and coil dough into a
round
patty; tuck end of dough underneath. Roll again to make an 8-inch
circle
about 1/8 inch thick.
Cooking:
1.
Place a wide frying pan over medium heat until hot. Add 2 tablespoons
cooking
oil, swirling to coat sides. Add cake and cook, turning once, until
golden
brown, 2 to 3 minutes on each side. Remove and drain on paper
towels.
Repeat with remaining cakes, adding more cooking oil as needed.