Green onion cakes Recipe

How to make it

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• Notes: For a one-day head start, make the dough and cook the bacon, then cover and chill both.
• In a bowl, combine 1 cup flour and 1/4 teaspoon salt.
• Stirring with a fork, add 1/2 Cup boiling water and mix until dough is moistened. Pat into a compact ball.
• On a lightly floured board, knead dough until it feels smooth and satiny, about 3 minutes.
• Cover dough airtight and let stand at least 30 minutes.
• In an 8- to 10-inch frying pan over medium-high heat, stir bacon often until brown and crisp, about 5 minutes.
• Remove with a slotted spoon, and drain on towels. Reserve drippings.
• On a lightly floured board, roll dough into an 8- by 16-inch rectangle. Brush dough with 2 to 3 teaspoons melted, but not hot, bacon drippings, then sprinkle bacon and green onions evenly almost to edge of rectangle.
• Starting with a short side of the rectangle, roll up dough to snugly enclose filling and form a compact log.
• Pinch dough edge to log to seal. Gently press ends against the filled log.
• Cut log crosswise into 8 equal rounds. Flatten each piece slightly with your palm, then sprinkle each round lightly with sesame seed.
• Press each round until evenly thick and about 4 inches wide. If filling pops out, press back into dough.
• Place rounds, without crowding, in a 10- to 12-inch frying pan over medium to medium-low heat.
• Cook, turning occasionally, until each side is dry looking and well speckled with brown, 6 to 8 minutes total.
• Mix remaining 1/4 teaspoon salt with sugar.
• As hot, browned cakes come from pan, sprinkle them lightly with salt-sugar mixture. Serve cakes hot, warm, or at room temperature.
• Keep in airtight container.
• Serve with soup.