Recipe - North-South Onion Pancakes

3 cup Flour, cake or allpurpose
1 cup Boiling water
One fourth cup Cold water
or more if dough
feels too dry
3 tablespoon Shortening
Vegetable oil for pan frying

FILLING
3 ounce Boneless breast of chicken
skinned, minced
One half teaspoon Cornstarch
One fourth teaspoon Cooking sherry
One fourth pound Chinese sausage; minced
1 tablespoon Chinese dried shrimp; minced
1 teaspoon Vegetable oil
3 ounce Chinese barbecued pork
minced
1 bn Green onions; minced
1 teaspoon Oyster sauce (optional)
1 teaspoon Soy sauce
One fourth teaspoon Sugar
One fourth teaspoon 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.
Stirfry 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
stirfry for another 2 minutes. Quickly stir in barbecued pork and Three fourths 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
snaillike 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 2inchdiameter 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