Scallion Cakes

Instructions

1. In a medium bowl, combine flour and sugar.
2. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water.
3. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl.
4. The dough should not be sticky.
5. Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary.
6. Lightly cover with a dampened cloth and allow to rest for 1 hour.
7. Redust the surface and hands with flour, and knead again for a few minutes or until smooth.
8. Divide the dough into 4 equal pieces.
9. As you work, always cover any unused dough with a lightly damp cloth.
10. Using a floured rolling pin, roll each section into a 7-inch round.
11. Lightly brush each round with sesame oil.
12. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope.
13. Tightly coil each rope, pinching the end of the rope into the dough to seal.
14. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes.
15. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
16. In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking.
17. Carefully add one scallion round and fry 1 to 2 minutes, until golden.
18. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown.
19. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked.
20. Transfer each cake to a plate lined with several thicknesses of paper towels.
21. Continue frying the remaining scallion rounds one at a time.
22. Sprinkle with remaining 1/2 teaspoon salt.
23. Set oil aside to cool before discarding.
24. Cut cakes into 6 to 8 wedges and serve immediately.