Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Oriental, Breads

  4. Yield: 8 servings

  5. 3 c Flour, cake or all-purpose

  6. 1 c Boiling water

  7. 1/4 c Cold water

  8. -or more if dough

  9. -feels too dry

  10. 3 tb Shortening

  11. Vegetable oil for pan frying

  12. --FILLING--

  13. 3 oz Boneless breast of chicken

  14. - skinned, diced

  15. 1/2 ts Cornstarch

  16. 1/4 ts Cooking sherry

  17. 1/4 lb Chinese sausage; diced

  18. 1 tb Chinese dried shrimp; minced

  19. 1 ts Vegetable oil

  20. 3 oz Chinese barbecued pork

  21. - diced 1 bn Green onions; minced

  22. 1 ts Oyster sauce

  23. 1 ts Soy sauce

  24. 1/4 ts Sugar

  25. 1/4 ts Salt

  26. MEASURE FLOUR into a large mixing bowl; add boiling

  27. water, stirring quickly with chopsticks or fork, then

  28. add cold water and mix well. Work dough until smooth

  29. and supple. Roll dough into shape of a ball. Cover

  30. well with plastic wrap or damp cloth; set aside to

  31. rest for 1 hour at room temperature. Place the chicken

  32. in a small bowl; add cornstarch, cooking sherry and pinch of salt. Set aside and refrigerate and let

  33. marinate until ready to use. Stir-fry Chinese sausage

  34. and dried shrimp in hot vegetable oil in a small

  35. frying pan over high heat for 1 minute. Add chicken

  36. with its marinade and stir-fry for another 2 minutes.

  37. Quickly stir in barbecued pork and 3/4 cup of the

  38. minced onions. (Set aside remaining onions for pancake

  39. wrappers.) Immediately season with the oyster sauce,

  40. soy sauce, sugar and salt, and mix well. Turn off

  41. heat; divide into 16 portions and set aside. Knead

  42. dough until smooth and divide equally into 16 pieces;

  43. cover with plastic wrap. Work 1 piece of dough at a

  44. time, keeping the rest covered in plastic wrap. Take a

  45. piece of dough and rub both sides with a bit of

  46. shortening, then roll out with a rolling pin to 6

  47. inches in diameter. Again rub shortening (about 1

  48. 1 side of the dough; sprinkle evenly

  49. with about 1 teaspoon minced scallions and a pinch of

  50. salt. Curl up the dough from 1 end into a long, narrow

  51. cylinder; then curl up again lengthwise into a

  52. snail-like cylinder. Place the dough on its broad side

  53. and roll out again with a rolling pin into a piece

  54. about 4 inches in diameter. Place one portion of

  55. filling in center of dough and seal well on top by

  56. pinching the dough like a dumpling. Flatten into a

  57. 2-inch-diameter onion pancake. Set aside. Repeat until

  58. all the dough is prepared. Pan fry the onion pancakes

  59. in a thin layer of hot vegetable oil over medium heat,

  60. about 2 minutes on each side or until golden brown.

  61. Pat the onion pancakes gently with a paper towel to

  62. remove excess oil before serving. Makes 16 Pancakes,

  63. or 8 Servings --


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