Mandarin Pancakes
Mandarin Chinese pancakes are a versatile accompaniment for dishes such as mu shu pork and Peking duck, or as a sweet option with red bean paste.
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Instructions
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Combine flour and 3/4 cup boiling water in a large bowl, then stir, gradually adding more water until a shaggy dough forms.
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Knead the warm dough for 6 minutes until smooth, adding flour if needed to prevent sticking.
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Cover the dough and let it rest for 30 minutes.
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On a lightly floured surface, divide the dough in half and roll each portion to 1/4-inch thickness.
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Cut 3-inch circles from the rolled dough.
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Brush 1/4 to 1/2 teaspoon of sesame oil onto one side of two dough circles, then stack them with the oiled sides together.
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Roll the stacked pancakes together into a 6-inch circle and cover them with a damp towel to prevent drying.
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Heat a nonstick or cast-iron pan over medium heat. Cook each pancake pair for about 3 minutes until both sides are browned.
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While hot, separate the cooked pancake pairs and cover to keep warm. Serve immediately.