1-1/4 cups all-purpose flour)
3/4 pint boiling water
1- 2 tablespoons cold water
1- 2 teaspppns sesame oil
1-1/2 teaspoons salt
4 ounces butter
12 ounces chopped scallions (about 35)
peanut or corn oil for frying
Sift flour into a large bowl.
Pour in the boiling water gradually and mix with a fork.
Rub together with fingers while the flour is still warm.
Add the cold water and knead to form a firm, but not hard, dough.
Cover and let stand for 10 minutes.
Oil a flat surface and a rolling pin with 1 teaspoon sesame oil.
Place dough on oiled surface.
Knead a few times and divide into 6 pieces.
Roll out one piece into a 6-7″ circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 teaspoon salt and press in with your fingers. Generously spread with 1/2 ounces margarine all over, stopping just short of edges. Spread with about 5 tablespoons of chopped scallions.
With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out.
The dough should now be in a cylindrical shape.
Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it’s about 6″ across.
Repeat for each piece of dough.
Heat a heavy, flat frying pan until hot.
Add 2 tablespoons of oil.
Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side.
Remove and drain on a paper towel.