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“I love these cakes. I serve them with wonton soup or use them as an appetizer or a snack with tea. These can be frozen after frying and reheated in a moderate oven for 10 minutes before serving. Another great recipe from my tattered copy of "Madame Wong's Long-Life Chinese Cookbook".”
READY IN:
28mins
YIELD:
16 wedges
UNITS:
US

Ingredients Nutrition

  • 1 cup flour
  • 12 cup water
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 4 scallions, chopped fine
  • 2 tablespoons vegetable oil

Directions

  1. Put flour on a board; make a well in the center and add the water; mix into a soft, smooth dough and divide into 2 portions.
  2. Roll each portion very thin.
  3. Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
  4. Spread half the scallions evenly on each sheet.
  5. Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
  6. Flatten with a rolling pin until it is 7-inches in diameter.
  7. Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
  8. Cut each cake into 8 wedges (I use a pizza cutter) and serve.

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