Chinese Scallion Circles (T'sung Yu Ping) Divide dough into 6 equal parts; keep covered. Roll each part into a circle, about 7 inches in diameter. Brush each circle with sesame oil, and sprinkle with about 2 tablespoons of the scallions. Roll each circle up tightly, pinching side and ends to seal.
Shape into rope, about 12 inches long. Roll to form a coil, tucking end under
coil; flatten into a 7-inch diameter circle with a rolling pin. |
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