Scallion Pancakes

1. 1

   In a bowl combine shortening scallions salt and sugar. Mix into a paste. Refrigerate.

2. 2

   Mound flour on work surface. Make a well and pour the hot water with one hand, using fingers of the other to mix. When all the water has been poured, knead mixture into dough.(if dough is too dry add anoother tablespoon water)

3. 3

   Using a scraper pick up dough and continue to knead for 5 to 7 minutes, until smooth and elastic. Cover with damp cloth and allow to rest for 30 minutes.

4. 4

   Divide dough into 4 equal pieces. On a lightly floured surface roll each piece into a 12 inch long roll 1 inch in diameter. Cut each roll into 2 1/2 inch pieces.

5. 5

   With rolling pin roll each piece to a 10 by 4 inch rectangle with rounded edges. Spread 1 1/2 tablespoons of filling along center of dough. Fold both sides so they meet over the filling. Flatten gently. Fold in half lenghtwise and press again. Pick up dough by the ends and gently stretch it, hitting it gently on the work surface at the same time.

6. 6

   Place the folded edge outward bring the left end to the middle creating a circle. Bring the right end around as far as possible to the left. Slip ends between folds of douugh and press gently. Press gently again so that the roll becomes a solid pancake.

7. 7

   In a heavy skillet heat oil and fry pancakes on both sides until golden brown. Remove drain and serve immediately.

* Per serving · 4 servings · Values may vary.

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