North-South Onion Pancakes
Yield
8 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cake flour
or cake and pastry flour |
|
| 1 | cup |
water
boiling |
|
| ¼ | cup |
water
cold |
|
| 3 | tablespoons |
vegetable shortening
|
|
| 1 | x |
vegetable oil
for pan frying |
*
|
| Filling | |||
| 3 | ounces |
chicken breasts
boneless, skinless, diced |
|
| ½ | teaspoon |
cornstarch
|
|
| ¼ | teaspoon |
cooking sherry
|
* |
| ¼ | 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
|
|
| ¼ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
|
|
* | ||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cake flour
or cake and pastry flour |
|
| 237 | ml |
water
boiling |
|
| 59 | ml |
water
cold |
|
| 45 | ml |
vegetable shortening
|
|
| 1 | x |
vegetable oil
for pan frying |
*
|
| Filling | |||
| 86.7 | ml/g |
chicken breasts
boneless, skinless, diced |
|
| 2.5 | ml |
cornstarch
|
|
| 1.3 | ml |
cooking sherry
|
* |
| 113.4 | g |
Chinese sausage
diced |
* |
| 15 | ml |
shrimp
chinese dried, minced |
*
|
| 5 | ml |
vegetable oil
|
|
| 86.7 | ml/g |
pork
chinese barbequed, diced |
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 5 | ml |
oyster sauce
optional |
*
|
| 5 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 0 |
|
* | |
Directions
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 ¾ 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
