My poor unfortunate Toshiba satellite M60 had a fit and died two weeks ago, taking all of my work files and pictures with it! But thanks to the awesome IT team at work I was able to salvage my data. That said, it doesn’t look good for little bluey (my laptop) and I’ve been on blog strike until the shock wore off. But I’m back now…
I’ve blogged about these before and mentioned at the time that I was attempting to make them at home because they were so delicious. I recently stumbled upon a recipe on a blog (that I now can’t find a link for!) from Madhur Jaffrey’s A Taste of the Far East
for scallion (spring onion) bread. The image looked similar to what we’d had previously at Dumpling Inn and the only ingredients needed were plain flour, cold water, hot water, shallots, sesame oil, vegetable oil and salt. Sounded easy enough! The most time consuming part is preparing the dough, so if you use this recipe be prepared to make the dough a few hours in advance and spend some time rolling the pastry and a sesame oil roux in a fashion not too dissimilar to making a croissant (ok, its not like it at all except for the rolling of a fat into dough, then repeating the process again). As soon as I can find that other blog, I’ll post the recipe, however the end results were good but not as great as the Dumpling Inn shallot cakes:
Next time I think I’d quickly fry the shallots with some garlic and salt before filling the dough and I would probably bake them instead of frying them as they were a little greasy.
