Green Onion Cakes with Lemon Dipping Sauce
Prepare the lemon dipping sauce.
Combine in a bowl:
1 C hoisin sauce
zest of 2 lemons
1/4 C lemon juice
Make the onion cakes.
Combine in the bowl of a mixer fitted with a dough hook:
2 1/2 C all-purpose flour
1/2 C wheat starch
With the machine running, add:
1 C hot water
Process the mixture until it forms a ball. If it is sticky, add
more flour. Turn the ball out onto a floured surface and knead by
hand for a minute to develop the gluten. Let the dough rest for about
15 minutes.
Combine in a bowl:
1 1/2 C thinly sliced green onions
1/2 C coarsely chopped coriander leaves
1/2 C finely chopped garlic chives
Set out:
3 Tbsp. sesame oil
1/4 C sesame seeds
1 1/2 Tbsp. salt
Roll the dough out into a log shape about a foot (30 cm) long and cut
it into 8 pieces. Form each piece into a ball. With a rolling
pin flatten each ball into a 7" (18-cm) round. Lay the rounds out
on your work surface.
Brush each of the rounds with the sesame oil, sprinkle with sesame
seeds and salt, then divide the green onion mixture among them. Roll
the dough up like a jelly roll and press down the ends of the roll to seal
them.
Take one end of the roll and wind it around the other end up with a
coil. Tuck the loose end under and flatten the coil slightly with
the palm of your hand. With a rolling pin flatten the coils into
7" (18-cm) circles. The green onions may pop out here and there,
but don't worry, just continue to gently roll them.
At this point you can immediately cook the cakes or you can pile them
up, separated by plastic bags, and freeze them. They are great to
pull out of the freezer and fire onto the grill or into a pan for a quick
snack.
To cook them, preheat your barbecue grill to medium heat. Brush
the cakes with a little oil and lay them on the grill. When the top
surface looks a little translucent and the edges are looking white, about
4 minutes, turn the cakes over and cook for 2 more minutes. Remove
from the grill and cut into wedges. Serve with lemon dipping sauce. |
