INGREDIENTS

INSTRUCTIONS

PREPARATION: Soak dry onion for 20 minutes. Discard        water. Mix with
chopped green onions and crumbled          bacon. TO MAKE PANCAKES: Mix
flour with water and knead for 5 minutes. Separate into 6 parts and roll
each into a 4 inch round flat dough. Spread a thin layer of lard on the
dough and sprinkle salt and 1         tbsp. filling. Roll up jelly roll
style, pull lightly      on both ends to stretch slightly lengthwise. Now
coil      it around in a snake like fashion and tuck ends under.     Roll
out again to 4 inch rounds. Spread some sesame seeds on the bottom as you
roll, so they adhere to the     pancake. COOKING: Heat skillet on medium
heat, add 1 tsp. oil. Brown slowly on both sides until golden. Repeat with
rest of the pancakes, adding a little oil      as needed. Serve while hot.
DO AHEAD NOTES: Cook ahead     and refrigerate or freeze. If frozen, thaw
out first. Then reheat single layer for 5 minutes in preheated 400 degrees
oven or i n skillet until thoroughly heated. Great hors d'oeuvres!
COMMENTS: Do not brown bacon until crisp. Cook until firm only. (If too
crisp, the flavor is cooked out.) Finely mince bacon.      Pancakes are
good either as luncheon side dishes (serving them whole) or as hors
d'oeuvres (cutting         each pancake into quarters). The traditional
version       does not include bacon, but Ms. Yee happens to like the bacon
taste. Source: "Dim Sum" by Rhoda Fong Yee.      Formatted for MM by Karen
Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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