3/4 : c Hot water
1/2 : c Molasses
1/4 : c Milk
2 : c Whole-wheat flour
1 : c All-purpose flour
2/3 : c Sugar
3 : tb Baking powder
1 : ts Baking soda
1/2 : ts Salt
1 : /2 c Pecans; chopped
10 : -(up to)
15 : Dried black mushrooms
1 : (3-lb) chicken
Soy : Soy sauce
4 : Or
5 : sl Fresh ginger root
1 : Bamboo shoot
4 : Water chestnuts
2 : Scallion stalks
Oil : Oil for deep-frying
2 : tb Oil
1/2 : ts Salt
2 : 1/ c Water
1/2 : ts Sugar
1 : ds Pepper
2 : ts Cornstarch
3 : tb Water
0: Beat milk, water, eggs and salt
1: Gradually add flour until very smooth
2: Refrigerate 1 hour
3: Make filling
4: Set aside
5: Using a 9 inch frying pan, heat pan and then butter
6: Pour 1/2 cp batter into frying pan
7: Keep turning until pan is coated
8: Cook over medium heat until edges begin to curl
9: Turn out onto dish cloth
10: Continue process until batter is used
11: You may use a pastry brush for coating frying pan before making each leaf
12: When finished, put 2 T filling on each leaf
13: Fold over sides and roll up
14: Continue until all filling with leaves are done
15: Fry on both sides until golden brown
16: Serve with sour cream and jam
17: Can be used immediately or frozen and reheated in oven
18: Recipe by: Congregation B'Nai David Posted to TNT Recipes Digest, Vol 01, Nr 906 by TRANSCRIBE <TRANSCRIBE@aol
19: com> on Jan 1, 1998