North-South Onion Pancakes

North-South Onion Pancakes Ingredients

3 c Flour, cake or all-purpose	1/4 lb Chinese sausage; diced
1 c Boiling water	1 tb Chinese dried shrimp; minced
1/4 c Cold water	1 ts Vegetable oil
3 tb Shortening	3 oz Chinese barbecued pork
Vegetable oil for pan frying	1 bn Green onions; minced
FILLING	1 ts Oyster sauce (optional)
3 oz Boneless breast of chicken	1 ts Soy sauce
1/2 ts Cornstarch	1/4 ts Sugar
1/4 ts Cooking sherry	1/4 ts Salt

Instructions for North-South Onion Pancakes

MEASURE FLOUR into a large mixing bowl; add boiling water, stirring quickly with chopsticks or fork, then add cold water and mix well. Work dough until smooth and supple. Roll dough into shape of a ball. Cover well with plastic wrap or damp cloth; set aside to rest for 1 hour at room temperature. Place the chicken in a small bowl; add cornstarch, cooking sherry and pinch of salt. Set aside and refrigerate and let marinate until ready to use. Stir-fry Chinese sausage and dried shrimp in hot vegetable oil in a small frying pan over high heat for 1 minute. Add chicken with its marinade and stir-fry for another 2 minutes. Quickly stir in barbecued pork and 3/4 cup of the minced onions. (Set aside remaining onions for pancake wrappers.) Immediately season with the oyster sauce, soy sauce, sugar and salt, and mix well. Turn off heat; divide into 16 portions and set aside. Knead dough until smooth and divide equally into 16 pieces; cover with plastic wrap. Work 1 piece of dough at a time, keeping the rest covered in plastic wrap. Take a piece of dough and rub both sides with a bit of shortening, then roll out with a rolling pin to 6 inches in diameter. Again rub shortening (about 1 teaspoon) onto 1 side of the dough; sprinkle evenly with about 1 teaspoon minced scallions and a pinch of salt. Curl up the dough from 1 end into a long, narrow cylinder; then curl up again lengthwise into a snail-like cylinder. Place the dough on its broad side and roll out again with a rolling pin into a piece about 4 inches in diameter. Place one portion of filling in center of dough and seal well on top by pinching the dough like a dumpling. Flatten into a 2-inch-diameter onion pancake. Set aside. Repeat until all the dough is prepared. Pan fry the onion pancakes in a thin layer of hot vegetable oil over medium heat, about 2 minutes on each side or until golden brown. Pat the onion pancakes gently with a paper towel to remove excess oil before serving. Makes 16 Pancakes, or 8 Servings From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: OnionsCuisine: Uncategorized

More like this...

North Carolina Eastern Style Bbq Sauce with Onion

Chickpea Flour and Green Onion Pancakes

Onion Pancakes (Choan Yao Bang)

Onion-Potato Pancakes

Peking Duck with Spring Onion Pancakes

Ingredient Insight - look inside this recipe