Originally Posted by QSis
Oh, and I can't find Crab Rangoon and Scallion Pancakes in my book either. What else can I look under?
One of the last times my mother went home to Taiwan, she picked up a few copies of some of the Chinese cookbooks that she's been using for 30+ years so I could stop stealing hers. In one of them is a recipe for what I think are your scallion pancakes. The book calls them "Green Onion Pies" or "Ts'ung Yu Ping".
Here's the recipe:
3 C wheat flour
1 C boiling water
1/3 C cold water
6 T lard or oil
3 T chopped green onion
3 t salt
1 C oil
1. Place flour in bowl. Add the boiling water and mix with chopsticks immediately. Let cool. After 3 minutes add cold water and knead the dough thoroughly until it is smooth. Cover and let rest a while.
2. Remove dough to floured board, divide dough into 6 even pieces (or more than 6). Knead and roll each piece of dough into 10" round as if making pie crust. Rub 1/2 T lard on dough and sprinkle the whole top with 1/2 t salt and 1/2 T chopped green onion. roll up as for jelly roll making sure the ends are tightly closed. Now form into a round snail shape tucking the final end into the center of the bun, then press down and roll out until 1/4" thick.
3. Heat 2 T oil in frying pan, place the pie in and fry about 2 minutes. Use low heat and cover the pan. Flip over and splash 1 T oil down from side. Continue frying until this side is golden and crispy, shake and jiggle the pan often while frying as this action makes a flaky pastry.
4. Cut into small pieces to serve.
NOTE: These may be kept in a barely warm oven until all are prepared.
The cookbook had a picture of these. It looks basically like a sort of fried pancake with green onions in it - sounds like what you were asking about. I had thought that my mother called them Dan Bing but the book had something else a little different that was called Dan Bing. Either I'm just a bit confused or more than one thing can be called Dan Bing.
This recipe came "Pei Mei's Chinese Cook Book Volume I" and is very authentic. The author studied under many top chefs from all over China and went on to establish the Chinese Cooking Institute in Taipei. My mother, who came to the States from Taiwan after marrying my father, has been cooking out of Pei Mei's cookbooks for as long as I can remember.
I hope this helps! Good luck!
PS And for the lard, I would either use the suggested oil or maybe even butter.