---------- Recipe via Meal-Master (tm) v8.02

     Title: SCALLION CAKES #1
Categories: Chinese, Pancakes
     Yield: 2 servings

     2 c  Unbleached flour, plus
          -additional flour for
          -kneading
   3/4 c  Cold water
     2 tb Lard, softened
   1/4 c  Minced scallion, with tops *
     2 md Cloves garlic, minced
          Salt
     4 tb Peanut oil

 Makes 2  10 inch cakes

 Place 2 cups flour in medium bowl; add 3/4 cup water
 in thin steady stream, stirring constantly until
 mixture forms rough dough.  Turn out onto lightly
 floured surface; knead, adding flour as necessary to
 prevent sticking, until dough is smooth and elastic,
 about 5 minutes. Allow dough to rest under kitchen
 towel 15 minutes.

 Divide dough in half; keeping one half covered, roll
 other half out on a lightly floured surface to 10 x 6
 rectangle, long side facing you. Spread rectangle with
 1 Tbsp. of the lard.  Sprinkle with 2 Tbsp. of the
 scallion, half the garlic, and salt to taste.  Roll
 rectangle toward you into tight cylinder, jelly-roll
 fashion: pinch seams and ends to seal. Repeat with
 other piece of dough.  Shape each roll into a coil;
 fasten end to coil by pinching.  Refrigerate, wrapped
 in plastic, 30 minutes.

 Remove coils from refrigerator; using hands, roughly
 shape one coil into ball.  Roll out on generously
 floured surface to circle 10 inches in diameter and
 about 1/4 inch thick; avoid rolling over edges of
 dough. Brush off excess flour.  Repeat with other
 dough.

 Heat 2 Tbsp. of the oil in large heavy skillet over
 medium-high heat until fragrant.  Add on cake;
 immediately reduce heat to medium. Fry cake, shaking
 pan occasionally, until underside is golden brown,
 about 3 minutes. Turn cake over; fry until second side
 is golden brown, about 4 minutes. Transfer to paper
 toweling to drain.  Wipe skillet clean; add remaining
 oil and fry second pancake.  Cakes can be served
 either warm or at room temperature.

 * 1 Tbsp. minced fresh coriander leaves can be added
 to the scallion.

 From: Cuisine Aug/82 Shared By: Pat Stockett

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