Chun Yao Bang (Fried Scallion Pancake) - cooking recipe

Ingredients

4 cups all-purpose flour
1 1/2 cups cold water
3 tablespoons Crisco, melted
1/4 teaspoon salt
2 bunches scallions, sliced
oil (for frying) (optional)
soy sauce, for dipping (optional)

Preparation

Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover with a damp cloth, and set aside for 30 minutes. Divide dough into 4 pieces.
Roll out the dough to a 1/8 inch thickness. Spread a thin layer of Crisco on the top, sprinkle with salt, and then press a layer of green onions into the dough.
Roll the pancake like a rug, roll it up like a snail, then roll onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.
Fry in 1 tbsp of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancake onto a paper towel-lined plate.
Repeat with remaining quarter dough pieces.