Po-Bin (Doilies For Peking Duck) Recipe
Ingredients
For Won-Ton Skin
1 tbsp. oil
6 tsps. water
1 cup flour
For Filling:-
2 cups spinach, chopped
3 cloves garlic, chopped
1/2 onion
1/2 tsp. salt
1/2 tsp. pepper
4 tbsps. oil for frying
For Soup:-
8 cups stock or water
6 snow peas (gavar fali)
1 tsp. sugar
How to make Po-Bin (Doilies For Peking Duck)
Sift flour in a bowl, add salt, oil and mix slowly.Pour hot water and knead to a smooth dough.
Let it stand for 20 minutes.
Shape the dough into a roll of 5 cm./2 inch in diameter.
Cut the roll into 20 thin slices.
Brush one side of each slice with oil and lay another slice on top of it, with the oiled surface together like a sandwich.
Roll the double pieces out from the centre on a lightly floured board, until it rolls out to a thin pancake, 13 cm/5 inches in diameter.
Make as many pancakes as the dough allows.
Heat a large heavy non-stick fry pan.
Place pancakes in the pan and rotate the pan to make the cooking even.
Turn when one side is cooked.
Cook 3-4 minutes each side.
Pull and separate the double pancakes, fold each circle into a half circle on the side brushed with oil.
Pile the Doilies in a steamer and steam for 10 minutes, just before serving.
In China doilies are called Po-Bin.
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Po-Bin (Doilies For Peking Duck)
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