Friday, July 10, 2009

Mandarin Pancakes

My Chinese feast continues! These are really Chinese tortillas, to wrap Mu Shu-style pork or chicken in. This looks like the same recipe from Chinese Cookery, by Rose Cheng and Michele Morris. I found it on Recipezaar.

--2 cups All-purpose Flour
--1 cup Boiling Water
--About 3 tbsp Sesame Oil

In a mixing bowl, gradually stir the water into the flour. When cool enough to handle, work the dough on a lightly floured surface until smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes. On a lightly-floured surface, roll out to 1/4-inch thickness. Cut into rounds with a 3-inch diameter cutter. With your fingers, daub a small amount of sesame oil on top of 1 round, then place another round on top and press together. Roll the 2 rounds together to form a pancake about 6 or 7-inches in diameter. Repeat with the remaining dough. Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden, about a minute on each side. Remove from the pan. When cool enough to handle, carefully separate the pancakes (where they were pressed together) into 2.

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