Scallion Cakes

1. 1

   ["Sift flour and Crisco vegetable shortening into a large bowl.", "Pour in the boiling water gradually and mix with a fork.", "Rub together with fingers while the flour is still warm.", "Cover and let stand for 10 minutes.", "Flour a flat surface and knead a few times and divide into 20 pieces.", "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.", "Lightly brush oil on each side.", "Heat a heavy, flat frying pan until hot.", "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."]

* Per serving · 4 servings · Values may vary.

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