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