Mandarin Pancakes Recipe
Mandarin Pancakes is one of those classic Chinese pancakes that go very well with different types of stuffing! I used this brilliant Mandarin Pancakes stuffed with dried shrimp and vegetable mixture to surprise my guests. Guess what? The Mandarin Pancakes was an instant success! Try it!
Ingredients
1-1/2 cups all-purpose flour
1/2 teaspoon sesame oil
1/4 teaspoon salt
3/4 cup boiling water
About 1 tablespoon sesame oil
Directions
Place flour, 1/2 teaspoon sesame oil and salt in a medium bowl.
Add 3/4 cup boiling water.
Gradually mix flour and water with a wooden spoon to make a soft dough.
On a lightly floured surface, gently knead dough until smooth.
Cover with a damp cloth and let rest 15 minutes.
Use your hands to shape dough into a long roll about 1 inch in diameter.
Add more flour if necessary.
Place the point of a sharp cleaver on cutting surface with middle of roll under cutting edge.
Chop with a quick downward motion, cutting roll in half.
Chop each half into 8 equal pieces.
Roll each piece into a ball, then pat flat to make a circle.
Brush top of 8 circles with sesame oil.
Place an unoiled circle on top of each oiled circle.
Use a rolling pin to flatten each pair of circles into one 5-inch circle.
Roll both sides, changing directions frequently so flat pancake remains a circle.
Cover pancakes with a dry towel.
Heat an ungreased 8-inch skillet over high heat 30 seconds to 1 minute.
Reduce heat to medium.
Place 1 pancake in skillet.
When pancake puffs and bubbles appear on the surface, turn and cook other side.
Cook about 1 minute on one side until pancake is speckled with brown.
Turn pancake and cook about 30 seconds until underside is speckled with brown.
Remove from skillet, wrap in a clean, dry towel and place in a bread basket.
Just before serving, separate each pancake into 2 pancakes, gently pulling apart from edges.
Add 3/4 cup boiling water.
Gradually mix flour and water with a wooden spoon to make a soft dough.
On a lightly floured surface, gently knead dough until smooth.
Cover with a damp cloth and let rest 15 minutes.
Use your hands to shape dough into a long roll about 1 inch in diameter.
Add more flour if necessary.
Place the point of a sharp cleaver on cutting surface with middle of roll under cutting edge.
Chop with a quick downward motion, cutting roll in half.
Chop each half into 8 equal pieces.
Roll each piece into a ball, then pat flat to make a circle.
Brush top of 8 circles with sesame oil.
Place an unoiled circle on top of each oiled circle.
Use a rolling pin to flatten each pair of circles into one 5-inch circle.
Roll both sides, changing directions frequently so flat pancake remains a circle.
Cover pancakes with a dry towel.
Heat an ungreased 8-inch skillet over high heat 30 seconds to 1 minute.
Reduce heat to medium.
Place 1 pancake in skillet.
When pancake puffs and bubbles appear on the surface, turn and cook other side.
Cook about 1 minute on one side until pancake is speckled with brown.
Turn pancake and cook about 30 seconds until underside is speckled with brown.
Remove from skillet, wrap in a clean, dry towel and place in a bread basket.
Just before serving, separate each pancake into 2 pancakes, gently pulling apart from edges.
