---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetables, Main dish, Appetizers
       Yield: 6 servings
       3    Bean curd skin sheets
            -(dried bean curd)
      10 sm Dried shrimp
       2 lg Dried black mushrooms
       1    (1-in.) piece ginger root
       2    Scallions
       1    Winter bamboo shoot
   1 1/2 tb Soy sauce
       1 tb Dry sherry
       1 ts Sugar
       1 ts Flavor enhancer (opt.)
            Black pepper
       2 c  Chicken stock
       1 c  All-purpose flour
       1    Recipe pancakes
       1    Recipe sauce
            Scallion brushes
            Decoratively cut radishes
       2 c  All-purpose flour, sifted
     3/4 c  Boiling water
       2 tb Sesame or cooking oil
     1/2 c  Hoisin sauce
       1 tb Sesame oil
       1 tb Sugar
       1 ts Sherry
 ---------------------SCALLION BRUSHES---------------------
       1 bn Scallions
            Ice water
   Using wet, hot towels, moisten the bean curd skin
   sheets and set aside until ready to use. Cover with
   hot towels to retain the moisture. In separate small
   bowls, cover the dried shrimp and mushrooms with a
   little boiling water. When soft, drain and mince
   finely with a knife or cleaver. Mince the ginger.
   Finely chop scallions. In 1 tablespoon oil, stir-fry
   the minced shrimp, mushrooms and bamboo shoot, adding
   1 tablespoon of the soy sauce, the sherry, sugar,
   flavor enhancer and black pep- per to taste. After a
   minute, when most of the liquid has evaporated, stir
   in the scallions and remove the filling to a container
   to cool.
   In a large, flat, rectangular pan, combine chicken
   stock and remaining soy sauce. Dip a softened bean
   curd sheet into stock mixture and lay out flat on a
   work surface. Sprinkle lightly with filling.
   Repeat dipping process with a second bean curd sheet,
   laying it on top of the first and sprinkling it with a
   little filling. Cover with a third sheet which has
   been dipped in the stock but do not sprinkle with
   filling. Make sure all the corners of the bean curd
   skin package are thoroughly moistened and gently fold
   into a 7x5-inch shape. Set aside. Make a batter by
   combining the eggs with a little water and beating.
   Stirring vigorously, pour the egg mixture into the
   flour. The resulting batter should have the
   consistency of heavy cream. Add more water if
   necessary. Heat oil for deep-frying in a wok to 300 F.
   Moisten the whole pie with the egg batter and gently
   slip into the hot oil. Increase the heat and cook,
   turning occasionally and gently, until the pie is
   golden brown on both sides.
   The pie may form pockets of air in the center and puff
   up. If this happens while you are cooking it, prick
   them with the point of a sharp pin. Drain well and cut
   in 8 to 10 rect- angular pieces. Serve wrapped in a
   PANCAKE with SAUCE and a SCALLION BRUSH and garnish
   with parsley and decorative radishes.
   PANCAKES: Pour the boiling water into the flour and
   mix well with chopsticks. Gather the dough into a ball
   and on a well-floured surface, knead about 10 minutes
   until dough is smooth and satiny. Set aside, cover
   with a damp cloth and let rest about 15 minutes. After
   resting, roll dough into a cylandrical shape about
   1-1/2 inches in diameter. Cut crosswise into 12
   rounds. Lightly brush some oil on one side of each
   Place two pieces together with the oiled sides
   together, resembling a little sandwich. Roll each
   sandwich into a 6 to 7-inch circle. Cook the dough
   circles one at a time on an ungreased skillet over low
   heat 1 minute, then turn over. When very lightly
   browned, remove from heat and carefully separate into
   individual pancakes. Serve immediately or reheat by
   heating them over a small quantity of water.
   SAUCE: Combine all ingredients and serve as a sauce
   for the vegetable pie or for Peking Duck.
   SCALLION BRUSHES: Trim off root ends of scallions. Cut
   2-3-inch pieces off lower white end. Using the point
   of a small, thin, sharp knife, score the white ends in
   1-inch cuts, cutting away from the greens. Evenly
   space 5-8 cuts a- round the circumference of each
   stalk, so that the ends may open out. When cut, drop
   in ice water until the ends curl.
   Temperature (s): HOT Effort: DIFFICULT Time: 01:35
   Comments: WINE| WAN-FU