North-south onion pancakes

8 servings

Ingredients

Quantity Ingredient
3 cups Flour, cake or all-purpose
1 cup Boiling water
¼ cup Cold water or more if dough feels too dry
3 eaches Tb Shortening
Vegetable oil for pan frying

Directions

SERVINGS: 8

MEASURE FLOUR into a large mixing bowl; add boiling water, stirring quickly with chopsticks or fork, then add cold water and mix well.

Work dough until smooth and supple. Roll dough into shape of a ball.

Cover well with plastic wrap or damp cloth; set aside to rest for 1 hour at room temperature. Knead dough until smooth and divide equally into 16 pieces; cover with plastic wrap. Work 1 piece of dough at a time, keeping the rest covered in plastic wrap. Take a piece of dough and rub both sides with a bit of shortening, then roll out with a rolling pin to 6 inches in diameter. Again rub shortening (about 1 teaspoon) onto 1 side of the dough; sprinkle evenly with about 1 teaspoon minced scallions and a pinch of salt. Curl up the dough from 1 end into a long, narrow cylinder; then curl up again lengthwise into a snail-like cylinder. Place the dough on its broad side and roll out again with a rolling pin into a piece about 4 inches in diameter. Place one portion of filling in center of dough and seal well on top by pinching the dough like a dumpling. Flatten into a 2-inch-diameter onion pancake. Set aside. Repeat until all the dough is prepared. Pan fry the onion pancakes in a thin layer of hot vegetable oil over medium heat, about 2 minutes on each side or until golden brown. Pat the onion pancakes gently with a paper towel to remove excess oil before serving. Makes 16 Pancakes, or 8 Servings JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK Submitted By PAT STOCKETT On 08-05-95

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