Scallion Pancakes
chinese, loo, pancakes, pies
1 cup flour
1/3 cup water, boiling hot
2 tablespoon scallion greens, minced
2 teaspoon lard or crisco
1/2 teaspoon salt
4 tablespoon 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 min. 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 T 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.
Michael Loo
Yield: 6 servings