3 c Flour, cake or all-purpose
1 c Boiling water
1/4 c Cold water
-or more if dough
-feels too dry
3 tb Shortening
Vegetable oil for pan frying
--------------------------FILLING--------------------------
3 oz Boneless breast of chicken
- skinned, diced
1/2 ts Cornstarch
1/4 ts Cooking sherry
1/4 lb Chinese sausage; diced
1 tb Chinese dried shrimp; minced
1 ts Vegetable oil
3 oz Chinese barbecued pork
- diced
1 bn Green onions; minced
1 ts Oyster sauce (optional)
1 ts Soy sauce
1/4 ts Sugar
1/4 ts Salt
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. Place the chicken
in a small bowl; add cornstarch, cooking sherry and
pinch of salt. Set aside and refrigerate and let
marinate until ready to use. Stir-fry Chinese sausage
and dried shrimp in hot vegetable oil in a small
frying pan over high heat for 1 minute. Add chicken
with its marinade and stir-fry for another 2 minutes.
Quickly stir in barbecued pork and 3/4 cup of the
minced onions. (Set aside remaining onions for pancake
wrappers.) Immediately season with the oyster sauce,
soy sauce, sugar and salt, and mix well. Turn off
heat; divide into 16 portions and set aside. 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
