---------- Recipe via Meal-Master (tm) v8.02
       Title: SCALLION CAKES #1
  Categories: Chinese, Pancakes
       Yield: 2 servings
       2 c  Unbleached flour, plus
            -additional flour for
     3/4 c  Cold water
       2 tb Lard, softened
     1/4 c  Minced scallion, with tops *
       2 md Cloves garlic, minced
       4 tb Peanut oil
   Makes 2  10 inch cakes
   Place 2 cups flour in medium bowl; add 3/4 cup water
   in thin steady stream, stirring constantly until
   mixture forms rough dough.  Turn out onto lightly
   floured surface; knead, adding flour as necessary to
   prevent sticking, until dough is smooth and elastic,
   about 5 minutes. Allow dough to rest under kitchen
   towel 15 minutes.
   Divide dough in half; keeping one half covered, roll
   other half out on a lightly floured surface to 10 x 6
   rectangle, long side facing you. Spread rectangle with
   1 Tbsp. of the lard.  Sprinkle with 2 Tbsp. of the
   scallion, half the garlic, and salt to taste.  Roll
   rectangle toward you into tight cylinder, jelly-roll
   fashion: pinch seams and ends to seal. Repeat with
   other piece of dough.  Shape each roll into a coil;
   fasten end to coil by pinching.  Refrigerate, wrapped
   in plastic, 30 minutes.
   Remove coils from refrigerator; using hands, roughly
   shape one coil into ball.  Roll out on generously
   floured surface to circle 10 inches in diameter and
   about 1/4 inch thick; avoid rolling over edges of
   dough. Brush off excess flour.  Repeat with other
   Heat 2 Tbsp. of the oil in large heavy skillet over
   medium-high heat until fragrant.  Add on cake;
   immediately reduce heat to medium. Fry cake, shaking
   pan occasionally, until underside is golden brown,
   about 3 minutes. Turn cake over; fry until second side
   is golden brown, about 4 minutes. Transfer to paper
   toweling to drain.  Wipe skillet clean; add remaining
   oil and fry second pancake.  Cakes can be served
   either warm or at room temperature.
   * 1 Tbsp. minced fresh coriander leaves can be added
   to the scallion.
   From: Cuisine Aug/82 Shared By: Pat Stockett