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
----------------------------------FILLING----------------------------------
      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