Recipe

Mandarin Pancakes Recipe

	Trevorst / All my dishes 8 months, 3 weeks ago Mandarin pancakes for serving with Mu Shu Pork. Prep:12m Cook:15m Servings:10	Trevorst
	chinese

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Ingredients

2 cups sifted flour

3/4 cup boiling water

1 tablespoons sesame oil

Directions

Place flour in a bowl, making a well in the center.

Pour in the boiling water, and use a wooden spoon to mix until a soft dough is formed.

On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes.

Cover with a damp towel and let rest for 20 minutes.

On a lightly floured surface, roll dough into a log, 12 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake.

Brush the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 6 pairs.

With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest.

Heat an ungreased, nonstick pan over medium heat.

Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side.

As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.

Serve pancakes while still warm with Mu Shu Pork.

Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes can be frozen.

Reheat them by steaming for 5 minutes, or warming them in a 350 degree oven, wrapped in foil, for 10 minutes.

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