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Chinese Scallion Circles
(T'sung Yu Ping)


These come from northern China, where it is one of the very few breads that is not steamed.


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sesame oil
  • 1 cup plus 1 to 2 tablespoons cold water
  • Sesame oil
  • 3/4 cup chopped scallions
  • Vegetable oil


  1. Mix flour, baking powder and salt in medium bowl; stir in 1 tablespoon sesame oil and enough water to make a smooth, soft dough. Turn dough onto floured surface; knead 3 minutes. Divide dough into 6 equal parts; keep covered. Roll each part into a circle, about 7 inches in diameter. Brush each circle with sesame oil, and sprinkle with about 2 tablespoons of the scallions. Roll each circle up tightly, pinching side and ends to seal. Shape into rope, about 12 inches long. Roll to form a coil, tucking end under coil; flatten into a 7-inch diameter circle with a rolling pin.
  2. Heat 2 tablespoons vegetable oil in a skillet until hot. Cook 1 circle over medium heat until golden brown, about 8 minutes on each side. Repeat with additional oil and remaining circles.
  3. Cut into wedges; serve hot.

Makes 6 circles.


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