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Author Notes: This unleavened dough is like a tortilla, thin and chewy.
I first ate those cakes at my friend Lilly’s birthday. Her mother in-low is from China and she gave me the recipe. Originally the filling was only bacon and green onions.
I like in everything, baked or fried, more the filling then the dough itself.
That is why I make these cakes with asparagus or little broccoli flowerets, and some times with small shrimps.
It makes a delicious appetizer or accompaniment to soup or salad.
- • 1 cup all-purpose flour (unsifted)
- • ½ teaspoon salt
- • 1/3 cup boiling water
- • 4 strips bacon
- • 2 whole green onions, thinly sliced
- • 12 tips of fresh young asparagus
- • 3 tablespoons sesame seeds (optional)
- • 1 ½ tablespoon canola oil
- • 2 tablespoons fresh cilantro leaves
- In a bowl, combine flour and salt. Mix in water with a fork until dough is evenly moistened and begins to hold together. On a lightly floured board, knead dough until smooth (about 3 minutes). Meanwhile, in a frying pan over medium heat, cook bacon until crispy, and then drain and crumble (reserve the drippings). Blanch the asparagus tips in salted water for about 3-5 minutes; drain.
- Roll out rested dough into a rectangle 8 by 16 inches. Cut the dough crosswise in eight 2- inch-wide strips. Brush each strip with ½ teaspoon bacon drippings, and then sprinkle almost to the edge with bacon, green onions, asparagus tips, and cilantro leaves. Starting with the short end, roll up each strip like a jelly roll; pinch the seam across top to seal. Stand up each roll on the board, and flatten into circle with your palm.
- With the rolling pin roll each circle to a disk about 4 inches in diameter. If filling comes out a little, press back into dough. Sprinkle both sides with flour or ½ teaspoon sesame seeds, and lightly press into dough.
- In a large skillet heat canola oil over medium- high heat. Cook the cakes until golden brown (about 2 to 3minutes on each side). Serve hot.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.