Chinese Scallion Pancakes

Categories: Chinese

Serves: 1 Servings

Ingredients:

2/3 c Flour; + some more
1/3 c Water
Butter/ margarine
Salt
1/2 c Chopped green
-onions/scallions; divided
-to 3 portions
3 tb Cooking oil

Instructions:
In a medium sized bowl, combine 2/3 c flour and 1/3 c water to make a
manage dough. It's a good idea to start with less water and increase a
tablespoon at a time since I don't know the exact measurements. The dough
may be a little tough but that's okay. Divide the dough into 3 pieces and
keep the ones you're not using under a damp cloth. Roll out the dough to a
rectangular shape on a lightly floured surface.

NOTE: the thinner the dough is the more layers you'll get. Spread enough
margarine to cover surface Sprinkle enough salt to cover surface(this
depends on personal taste). Sprinkle one portion of scallions on dough Roll
up dough TIGHTLY by the short length, tucking in the scallions along the
way and seal the edge. Coil the dough into a snail shell and seal end. Roll
out as flat as possible. Heat up frying pan with a tablespoon of oil. Fry
both sides of pancake 'til golden. The whole thing won't be brown, only the
spots where it's actually touching the pan. Slice and serve immediately
when done. If it's not salty enough, it can be served with some soy sauce.
Makes 3 individual pancakes.

busted by sooz

Posted to RecipeLu by James and Susan Kirkland on Nov 10,
1997.
Posted to recipelu-digest Volume 01 Number 489 by James and Susan Kirkland
on Jan 10, 1998

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