| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Oriental, Breads | 8 | Servings |
INGREDIENTS
| 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 | ||
| 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 |
INSTRUCTIONS
FILLING 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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