Side Pannel
North-South Onion Pancakes
Ingredients List
- 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
Directions
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
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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