Chinese Scallion Circles

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 tpss baking powder
1 tps salt
1 tablespoon sesame oil
1 cup plus 1 to 2 Tbspcold water
Sesame oil
3/4 cup chopped scallions
Vegetable oil

Mix flour, baking powder & salt in medium bowl; stir in 1 tablespoon sesame oil & enough water to make a smooth, soft dough
Turn dough onto floured surface; knead 3 min
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, & sprinkle with about 2 Tbspof the scallions
Roll each circle up tightly, pinching side & 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 Tbspvegetable oil in a skillet until hot
Cook 1 circle over medium heat until golden brown, about 8 min on each side
Repeat with additional oil & remaining circles
Cut into wedges; serve hot

Makes 6 circles

Topics: Chinese Recipes - Misc

 

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