Chinese Pancakes Recipe

Chinese Pancakes Recipe

Ingredients : (makes 40 pancakes)

4 cups all-purpose flour

1 tablespoon sesame oil

1 1/2 cups boiling water

 

Method :

Use a mixing bowl to hold the un-sifted all-purpose flour before making a well in the center. Add boiling water and stir rapidly with a fork. On a lightly floured surface, knead the dough until it is firm and smooth. Place the dough back to the mixing bowl, cover and set aside to stand for an hour. Briefly knead the dough again on a lightly floured surface and divide the dough into 4 portions. Roll each portion into a sausage of 4cm in diameter. Use your fingers to pull the long dough into 40 equal sized pieces. Roll the pieces between your hands to make smooth balls, making sure that they are all the same size. Lightly oil the fingers and palms of your hands and flatten each ball until it is 5 mm thick. Brush the top with sesame oil. Place one piece of dough on top of another, oiled sides facing, and roll out into a pancake about 15 cm across.

 

Heat up a frying pan with the sesame oil brushed at the bottom. Add the paired pancakes to the skillet one at a time. Cook over a medium heat for 30 seconds, turn and cook the other side for 30 seconds. Pull the paired pancakes apart with your fingers to make two thin pancakes. Place them on a large piece of foil, one on top of the other, oiled side up. Wrap them in the foil and steam for 30 minutes. Serve this pancake as an accompaniment to Peking Duck.

 

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