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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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (42%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 33mg||1 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.6g|
|Protein 2.6g||4 %|
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Calories per serving: 152
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