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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Serve in dim sum house or congee Ingredients:
3 cups flour |
1/4 cup vegetable shortening |
1 cup boiling water |
1 1/2 teaspoons salt |
1/3 cup fresh chives, minced |
oil |
Directions:
1. Sift flour and Crisco vegetable shortening into a large bowl. Pour in the boiling water gradually and mix with a fork.
2. Rub together with fingers while the flour is still warm. Cover and let stand for 10 minutes.
3. Flour a flat surface and knead a few times and divide into 20 pieces.
4. Roll out one piece into a 6 circle with the edges slightly thinner than the middle. Sprinkle all over with a good salt and chopped chives and press in with your fingers. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll). 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.
5. Lightly brush oil on each side. Heat a heavy, flat frying pan until hot.
6. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turnover and fry the other side. Remove and drain on a paper towel.
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