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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put flour in a bowl, and add 1 1/4 cups boiling water, stirring with a fork until dough holds together. | 2. Transfer dough to a lightly floured surface, and knead until smooth. Cover with plastic, and set aside for 30 minutes. | 3. Divide dough into 12 pieces, shape into balls, and cover with plastic. Working with 1 ball at a time, roll dough out onto a lightly floured surface into a 5'' round. | 4. Brush with a thin film of shortening. Sprinkle with a little sesame oil, some scallions, and salt and pepper. | 5. Roll dough into a cylinder, coil it into a circle, and tuck end underneath. Roll into a 5'' round. Repeat process with remaining dough. | 6. Heat 2 tablespoons vegetable oil in a medium skillet. | 7. Fry cakes, one at a time, until blistered and golden, about 2 minutes per side. Add more vegetable oil as needed. | 8. Drain on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3 1/2	cups		2023.98	443.1189	32.9035	7.8526
vegetable shortening	2	tablespoons		230.4	0.0	0.0	25.6
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
scallion	2	cups	chopped	64.0	14.68	3.66	0.38
salt	1	tablespoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
canola oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.