Title: Scallion Pancakes
Categories: Chinese Bread Loo
Yield: 6 Servings

1	c	Flour
1/3	c	Water, boiling hot
2	tb	Scallion greens, minced
2	ts	Lard or Crisco
1/2	ts	Salt
4	tb	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

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

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