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
- 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.
- 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.
- Cut into
wedges; serve hot.
Makes 6 circles.