---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SCALLION PANCAKES #1
  Categories: Chinese, Pancakes
       Yield: 4 servings
  
       2 c  Flour, + about 1/4 cup for
            -kneading
       1 ts Sugar
     2/3 c  Boiling water
     1/4    To 1/3 cup cold water
       2 ts Sesame oil
       1 ts Kosher salt
     1/2 c  Finely minced scallions
     1/2 c  Peanut oil
  
   A dough is made, a cylinder is formed, the cylinder is
   shaped into a coil, which is then flattened and fried.
   The result is the most sensational fried bread you may
   ever taste. It’s a favorite street snack in china.
   
   In a large bowl, combine the 2 cups flour and the
   sugar.  Stir in the boiling water, and mix with
   chopsticks just until water is absorbed. Gradually
   stir in enough cold water so that a dough forms and
   pulls away from the sides of the bowl and is no longer
   sticky. Turn the dough out onto a lightly floured
   surface and knead for 3-5 minutes, or until smooth and
   elastic.  Cover loosely with a dampened cloth and let
   rest for 1 hour. Redust surface with flour and knead
   dough again for several minutes, or until smooth.
   Divide dough into 4 equal pieces, and cover with
   dampened cloth.  Using a floured rolling pin, roll one
   piece of dough into a 6-7 inch round.  Lightly brush
   with sesame oil. Evenly scatter some salt and
   scallions on the round, then roll up into a tight
   cylinder. Coil cylinder around itself into a spiral,
   and pinch the end under into the dough. Repeat with
   the remaining dough pieces.  Cover coils with a
   dampened cloth and let rest 15-20 minutes.  Using a
   floured rolling pin, roll the coiled dough on a
   floured surface into 6-7 inch rounds.  heat the peanut
   oil in a wok or heavy skillet over medium high heat to
   375F.  Carefully add a pancake and fry 1-2 minutes per
   side, or until golden.  As each pancake fries, press
   the center lightly with a metal spatula to insure that
   it is cooked. Remove to a plate lined with paper
   towels to drain.  Repeat with remaining pancakes.  Cut
   each pancake into 6-8 wedges.  Serve immediately.
   Serves 4-6 as part of a multi-course meal.
   
   Origin: Cookbook Digest, Mar/April 93 Shared by:
   Sharon Stevens.
  
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