North-South Onion Pancakes

• 3 cups cake flour or cake and pastry flour
• 1 cup water boiling
• 1/4 cup water cold
• 3 tablespoons vegetable shortening
• 1 x vegetable oil for pan frying
• 3 ounces chicken breasts boneless, skinless, diced
• 1/2 teaspoon cornstarch
• 1/4 teaspoon cooking sherry
• 1/4 pound chinese sausage diced
• 1 tablespoon shrimp chinese dried, minced
• 1 teaspoon vegetable oil
• 3 ounces pork chinese barbequed, diced
• 1 bunch scallions, spring or green onions
• 1 teaspoon oyster sauce optional
• 1 teaspoon soy sauce, tamari
• 1/4 teaspoon sugar
• 1/4 teaspoon salt

1. MEASURE FLOUR into a large mixing bowl; add boiling water, stirring quickly with chopsticks or fork, then add cold water and mix well.
2. Work dough until smooth and supple.
3. Roll dough into shape of a ball.
4. Cover well with plastic.
5. Wrap or damp cloth; set aside to rest for 1 hour at room temperature.
6. Place the chicken in a small bowl; add cornstarch, cooking sherry and pinch of salt.
7. Set aside and refrigerate and let marinate until ready to use.
8. Stir-fry Chinese sausage and dried shrimp in hot vegetable oil in a small frying pan over high heat for 1 minute.
9. Add chicken with its marinade and stir-fry for another 2 minutes.
10. Quickly stir in barbecued pork and 3/4 cup of the minced onions.
11. (Set aside remaining onions for pancake wrappers.)
12. Immediately season with the oyster sauce, soy sauce, sugar and salt, and mix well.
13. Turn off heat; divide into 16 portions and set aside.
14. Knead dough until smooth and divide equally into 16 pieces; cover with plastic wrap.
15. Work 1 piece of dough at a time, keeping the rest covered in plastic wrap.
16. 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.
17. 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.
18. Curl up the dough from 1 end into a long, narrow cylinder; then curl up again lengthwise into a snail-like cylinder.
19. Place the dough on its broad side and roll out again with a rolling pin into a piece about 4 inches in diameter.
20. Place one portion of filling in center of dough and seal well on top by pinching the dough like a dumpling.
21. Flatten into a 2-inch-diameter onion pancake.
22. Set aside.
23. Repeat until all the dough is prepared.
24. 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.
25. Pat the onion pancakes gently with a paper towel to remove excess oil before serving.
26. Makes 16 Pancakes, or 8 Servings

cake flour, water boiling, water cold, vegetable shortening, vegetable oil, chicken breasts, cornstarch, cooking sherry, shrimp chinese, vegetable oil, pork chinese, scallions, oyster sauce, soy sauce, sugar, salt

Taken from recipeland.com/recipe/v/north-south-onion-pancakes-40100 (may not work)