Scallion Cakes

Directions

1. 1
   In a medium bowl, combine flour and sugar.
2. 2
   Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water.
3. 3
   Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl.
4. 4
   The dough should not be sticky.
5. 5
   Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary.
6. 6
   Lightly cover with a dampened cloth and allow to rest for 1 hour.
7. 7
   Redust the surface and hands with flour, and knead again for a few minutes or until smooth.
8. 8
   Divide the dough into 4 equal pieces.
9. 9
   As you work, always cover any unused dough with a lightly damp cloth.
10. 10
    Using a floured rolling pin, roll each section into a 7-inch round.
11. 11
    Lightly brush each round with sesame oil.
12. 12
    Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope.
13. 13
    Tightly coil each rope, pinching the end of the rope into the dough to seal.
14. 14
    Cover with a lightly damp cloth and allow to rest 15 to 20 minutes.
15. 15
    Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
16. 16
    In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking.
17. 17
    Carefully add one scallion round and fry 1 to 2 minutes, until golden.
18. 18
    Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown.
19. 19
    As the cake fries, lightly press the center with a metal spatula to make sure center is cooked.
20. 20
    Transfer each cake to a plate lined with several thicknesses of paper towels.
21. 21
    Continue frying the remaining scallion rounds one at a time.
22. 22
    Sprinkle with remaining 1/2 teaspoon salt.
23. 23
    Set oil aside to cool before discarding.
24. 24
    Cut cakes into 6 to 8 wedges and serve immediately.