scallion pancake recipe. . .
1. Mix 2 1/2 cups flour with 1 cup warm water. Mix well and knead gently. If it is too sticky, add a little more flour. Knead gently until smooth; cover with a clean dishtowel and let rest 15-20 minutes.
2. Wash and chop up a small bunch of young green scallions–slice them lengthwise, then chop and mix white with green parts; set aside.
3. Take a fresh package of lard (manteca) and heat about 1/4 cup of it in the microwave until it is soft and spreadable but not liquified. Add in 2 tsp. of sesame oil and mix well; set aside. This should be the consistency of sour cream.
4. Flour a board; divide the dough into 3 parts; roll out one part to about 6-7 inches–spread with lard/sesame oil mixture–not too thin, not too thick.
5. Sprinkle the surface with coarse sea salt or kosher salt.
6. Divide onions into three parts and sprinkle one onto the first pancake. Roll up securely and then, taking one end, curl it into a snail on itself. Pinch together, pat and roll this snail out into almost the same size as before.
7. Use a clean skillet and heat up some canola oil or Wesson oil–when the oil is warm, slip in the pancake and cook it gently (mildly sizzling but do not burn.) When it is golden brown, turn it over and cook the other side.
8. Drain onto paper towels and cover with clean towel; wipe out the skillet each time, add fresh oil and cook the 2nd and 3rd pancakes.
9. Drain each one separately on paper towels to soak up any excess oil.
10. When all 3 are cooked, put them on top of each other and cut in half with a cleaver, then crosswise, then in wedges.
11. If you want a dipping sauce, make one with lite soy, rice or Chinese black vinegar, sesame oil, sugar and a little water–grate some fresh ginger root into it if you want.
THESE were the best scallion pancakes that I have ever made.