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