---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Breads
       Yield: 8 servings
       3 c  Flour, cake or all-purpose
       1 c  Boiling water
     1/4 c  Cold water
            -or more if dough
            -feels too dry
       3 tb Shortening
            Vegetable oil for pan frying
       3 oz Boneless breast of chicken
            - skinned, diced
     1/2 ts Cornstarch
     1/4 ts Cooking sherry
     1/4 lb Chinese sausage; diced
       1 tb Chinese dried shrimp; minced
       1 ts Vegetable oil
       3 oz Chinese barbecued pork
            - diced
       1 bn Green onions; minced
       1 ts Oyster sauce (optional)
       1 ts Soy sauce
     1/4 ts Sugar
     1/4 ts Salt
   MEASURE FLOUR into a large mixing bowl; add boiling
   water, stirring quickly with chopsticks or fork, then
   add cold water and mix well. Work dough until smooth
   and supple. Roll dough into shape of a ball. Cover
   well with plastic wrap or damp cloth; set aside to
   rest for 1 hour at room temperature. Place the chicken
   in a small bowl; add cornstarch, cooking sherry and
   pinch of salt. Set aside and refrigerate and let
   marinate until ready to use. Stir-fry Chinese sausage
   and dried shrimp in hot vegetable oil in a small
   frying pan over high heat for 1 minute. Add chicken
   with its marinade and stir-fry for another 2 minutes.
   Quickly stir in barbecued pork and 3/4 cup of the
   minced onions. (Set aside remaining onions for pancake
   wrappers.) Immediately season with the oyster sauce,
   soy sauce, sugar and salt, and mix well. Turn off
   heat; divide into 16 portions and set aside. Knead
   dough until smooth and divide equally into 16 pieces;
   cover with plastic wrap. Work 1 piece of dough at a
   time, keeping the rest covered in plastic wrap. Take a
   piece of dough and rub both sides with a bit of
   shortening, then roll out with a rolling pin to 6
   inches in diameter. Again rub shortening (about 1
   teaspoon) onto 1 side of the dough; sprinkle evenly
   with about 1 teaspoon minced scallions and a pinch of
   salt. Curl up the dough from 1 end into a long, narrow
   cylinder; then curl up again lengthwise into a
   snail-like cylinder. Place the dough on its broad side
   and roll out again with a rolling pin into a piece
   about 4 inches in diameter. Place one portion of
   filling in center of dough and seal well on top by
   pinching the dough like a dumpling. Flatten into a
   2-inch-diameter onion pancake. Set aside. Repeat until
   all the dough is prepared. Pan fry the onion pancakes
   in a thin layer of hot vegetable oil over medium heat,
   about 2 minutes on each side or until golden brown.
   Pat the onion pancakes gently with a paper towel to
   remove excess oil before serving. Makes 16 Pancakes,
   or 8 Servings