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

     Title: SCALLION PANCAKES #1
Categories: Chinese, Pancakes
     Yield: 4 servings

     2 c  Flour, + about 1/4 cup for
          -kneading
     1 ts Sugar
   2/3 c  Boiling water
   1/4    To 1/3 cup cold water
     2 ts Sesame oil
     1 ts Kosher salt
   1/2 c  Finely minced scallions
   1/2 c  Peanut oil

 A dough is made, a cylinder is formed, the cylinder is
 shaped into a coil, which is then flattened and fried.
 The result is the most sensational fried bread you may
 ever taste. It's a favorite street snack in china.

 In a large bowl, combine the 2 cups flour and the
 sugar.  Stir in the boiling water, and mix with
 chopsticks just until water is absorbed. Gradually
 stir in enough cold water so that a dough forms and
 pulls away from the sides of the bowl and is no longer
 sticky. Turn the dough out onto a lightly floured
 surface and knead for 3-5 minutes, or until smooth and
 elastic.  Cover loosely with a dampened cloth and let
 rest for 1 hour. Redust surface with flour and knead
 dough again for several minutes, or until smooth.
 Divide dough into 4 equal pieces, and cover with
 dampened cloth.  Using a floured rolling pin, roll one
 piece of dough into a 6-7 inch round.  Lightly brush
 with sesame oil. Evenly scatter some salt and
 scallions on the round, then roll up into a tight
 cylinder. Coil cylinder around itself into a spiral,
 and pinch the end under into the dough. Repeat with
 the remaining dough pieces.  Cover coils with a
 dampened cloth and let rest 15-20 minutes.  Using a
 floured rolling pin, roll the coiled dough on a
 floured surface into 6-7 inch rounds.  heat the peanut
 oil in a wok or heavy skillet over medium high heat to
 375F.  Carefully add a pancake and fry 1-2 minutes per
 side, or until golden.  As each pancake fries, press
 the center lightly with a metal spatula to insure that
 it is cooked. Remove to a plate lined with paper
 towels to drain.  Repeat with remaining pancakes.  Cut
 each pancake into 6-8 wedges.  Serve immediately.
 Serves 4-6 as part of a multi-course meal.

 Origin: Cookbook Digest, Mar/April 93 Shared by:
 Sharon Stevens.

-----