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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.



  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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