Title: Scallion pancakes
 Categories: Chinese, Breads, Loo
      Yield: 6 Servings
 
      1 c  Flour
    1/3 c  Water, boiling hot
      2 tb Scallion greens, minced
      2 ts Lard or Crisco
    1/2 ts Salt
      4 tb Oil
 
  Mix flour and water. Add a little more flour or a little cold water if
  dough is not the right consistency. Knead until smooth. Let rest 15
  min. Roll dough into a cylinder and divide into 6 pieces.
  
  Flatten each piece into a 4" circle. Brush with softened fat and
  sprinkle with salt and scallions. Roll each pancake into a long thin
  spiral and flatten it. Fold this spiral into a square and flatten
  again. Roll into a short fat spiral and flatten this to a 4" circle.
  
  Heat 3 T oil and fry each piece until golden (flip once to cook both
  sides). Add a teaspoon of oil or so between pancakes if the oil is too
  depleted.
  
  Adapted from Wei-Chuan, Chinese Snacks, to the way I do it; but I do
  less flattening and rolling.
  
  Michael Loo