NORTH-SOUTH ONION PANCAKES

      Title: NORTH-SOUTH ONION PANCAKES
  Categories: Oriental, Breads
       Yield: 8 Servings
  
       3 c  Flour, cake or all-purpose
       1 c  Boiling water
     1/4 c  Cold water
            -or more if dough
            -feels too dry
       3 tb Shortening
            Vegetable oil for pan frying
 
 MMMMM--------------------------FILLING-------------------------------
       3 oz Boneless breast of chicken
            - skinned, diced
     1/2 ts Cornstarch
     1/4 ts Cooking sherry
     1/4 lb Chinese sausage; diced
       1 tb Chinese dried shrimp; minced
       1 ts Vegetable oil
       3 oz Chinese barbecued pork
            - diced
       1 bn Green onions; minced
       1 ts Oyster sauce (optional)
       1 ts Soy sauce
     1/4 ts Sugar
     1/4 ts Salt
  
   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
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