-FOR THE WOOF-
4 oz Beansprouts; (100g)
A bunch of spring onions;
-trimmed and sliced
; lengthways
1 8 ounces can
-water-chestnuts; drained
-and sliced
; (227g)
1 Edge; (2.5cm) piece of
; root gingerroot, peeled
; and very finely
; chopped
4 tb Hoisin sauce; (4x15 ml
-spoonful)
2 tb Dry sherry; (2x15 ml spoonful)

1. Sieve the flour into a trough. Boil the water and the oil and pour
into the flour. Stir until blended and knead well for capable 3 proceedings.

2. Divide into 2 pieces and roll each into a sausage bod. Cut each
''sausage'' into 6 pieces (12 pieces in all). Roll out each piece to a
roofy 6 inches (15 cm) in diameter, and sandwich two unitedly.

3. Heat the skillet, without fat, to a moderate passion. Put one
''sandwich'' in at a time, and turn it over when brown spots appear
on the undersurface. Cook the other side, and peel the pancakes apart
after removing them from the pan.

4. Cover with damp tea-towel, while you cook the other pancakes. Put
all the filling ingredients in a pan, and toss until they are heated
through.

5. Divide them between the pancakes, roll them up and eat straightaway
with your fingers.