| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetables, Chinese, Appetizers |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
FLOUR |
| 1/4 |
c |
WARM WATER |
| 3 |
|
SCALLIONS, MINCED |
|
|
VEGETABLE OIL |
|
|
SALT |
INSTRUCTIONS
Mix flour with water and knead for 5 minutes. Cover dough with a damp towel
and let rest for 1 hour. Separate into 6 portions and roll each into a
4-inch round piece. Spread a thin coat- ing of oil on the dough and
sprinkle with scallions and salt. Roll up jelly roll style and pull lightly
on both ends to form strands. Coil strands around rolls and tuck ends
under. Place in oil for 30 minutes. (May be stored in refrigerator up to 3
days.) Drain on paper toweling. Roll into flattened pan- cakes. Cook in a
skillet, browning slowly on both sides, adding oil as needed. Cut into
wedges to serve. Temperature(s): HOT Effort: EASY Time: 02:00 Source:
DRAGON PALACE Comments: SOUTH SYRACUSE, DENVER. Comments: WINE: WAN-FU
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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