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.
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).