2 cups all purpose flour, plus additional flour for kneading
3/4 teaspoon sugar
2 teaspoons sesame oil
1 1/4 plus 1/2 teaspoon salt
1/3 cup finely minced scallions
2/3 cup vegetable oil
In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water, 1/4 to 1/3 cup, so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky. Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour. Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7 inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7 inch rounds. In a 14 inch flat bottomed wok or skillet, heat vegetable oil over medium high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately. Makes 4 scallion cakes. about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts. Cut lamb between ribs into chops. Place chops on plates; spoon sauce over. Serves 6.
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