1 (1/4-inch) slice fresh
ginger, peeled and minced
In food processor, combine flour and 3/4 salt. While machine is running,
pour in water. Continue mixing for 40 seconds. Transfer dough to plastic bag
and seal tightly. Let rest for 30 minutes.
Heat 1 teaspoon oil with 1/4 teaspoon salt. Sauté scallions and ginger until
Turn dough onto well floured surface. Roll into a 16 x 14-inch rectangle.
Spread scallion mixture evenly over dough. Roll up jellyroll fashion. Cut into
14 (1-inch) slices. Flatten each slice on well floured surface. Flour the slices
well. Roll each slice between wax paper to 5-inch circle.
Pour remaining oil into large saucepan to depth of 1 inch. Heat to high.
Add 1 circle of dough and fry until crisp, about 40 seconds per side.