1 c Flour
1/3 c Water; boiling hot
2 tb Scallion greens; minced
2 ts Lard or Crisco
1/2 ts Salt
4 tb Oil
Mix flour and water. Add a little more flour or a little cold
water if dough is not the right consistency. Knead until smooth.
Let rest 15 minutes. Roll dough into a cylinder and divide into
6 pieces.
Flatten each piece into a 4" circle. Brush with softened fat and
sprinkle with salt and scallions. Roll each pancake into a long
thin spiral and flatten it. Fold this spiral into a square and
flatten again. Roll into a short fat spiral and flatten this to a
4" circle.
Heat 3 tb oil and fry each piece until golden (flip once to cook
both sides). Add a teaspoon of oil or so between pancakes if the
oil is too depleted.
Adapted from Wei-Chuan, Chinese Snacks, to the way I do it; but I
do less flattening and rolling.
