1 cup of flour, (breaded or all purpose)
1 tablespoon vegetable oil
2 head of green onion, sliced thin
3 tablespoons sesame
4 strips bacon
1/2 tsp salt
1/3 cup boiling water
Procedures:
Mix flour and salt in a bowl. Mix the water with fork until dough make. Knead for 30 minutes.
Meanwhile, fry the bacon until crispy, drain and crush.
Flatten the dough with a rolling pin to about 9 inch in diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table)
Cut the dough crosswise into small pieces with 2 inch wide.
Brush the thin sheet with oil from the frying of bacon, sprinkle bacon and green onion on the top.
Roll and press the edges to stick together. Align Roll dough and press it with palm. Roll a rolling pin into circles with a 4 inch diameter. Sprinkle with 1/2 tsp sesame both sides and hold both the masses. If not used after squash, refrigerate separately until 8 hours.
Warm oil in pan on moderate fire. Fry the cakes for 2-3 minutes. Serve hot.
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