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Mandarin Pancakes |
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Print this Recipe 2 1/2 cups all-purpose flour 1 cup boiling water Sesame oil Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Mix flour and water with fork until dough holds together. Turn dough onto lightly floured surface; knead about 8 minutes or until smooth. Shape dough into 8-inch roll; cut roll into eight 1-inch slices. Cut each slice into halves. (Cover pieces of dough with plastic wrap to keep them from drying out.) Shape each of 2 pieces of dough into a ball; flatten slightly. Roll each ball of dough into a 4-inch circle on lightly floured surface. Brush top of 1 circle with sesame oil; top with remaining circle. Roll each double circle into a 7-inch circle on lightly floured surface. Repeat with remaining pieces of dough. (Cover circles with plastic wrap to keep them from drying out.) Heat 8- or 9-inch ungreased skillet over medium heat until warm. Cook one double circle at a time, turning frequently, just until pancake is blistered with air pockets, turns slightly translucent and feels dry. (Do not overcook or pancake will become brittle.) Carefully separate into 2 pancakes; loosely fold each pancake into fourths. Repeat each step with remaining circles. Heat pancakes before serving. Place folded pancakes on heatproof plate or rack in steamer; cover and steam over boiling water 10 minutes. (Add boiling water if necessary.) *Mandarin pancakes take a little practice to perfect, but they are worth the trouble. Be creative and substitute various meats and vegetables, always thinly shredded. Make pancakes ahead of time, if you choose; cover and refrigerate for 1 day or freeze for up to 2 months. Don't reheat the pancakes in the microwave as they'll get dry. They should be steamed. Mandarin pancakes are great with Mou Shu Pork. 8 servings **Of the countless Chinese dishes that include shredded pork, Mou Shu Pork is probably the most intriguing. At the table, diners fill Mandarin pancakes with flavorful, stir-fried pork, green onions and bamboo shoots and then fold them into a Far East version of burritos. Mandarin pancakes take a little practice to perfect, but they are worth the trouble. Be creative and substitute various meats and vegetables, always thinly shredded. Make pancakes ahead of time, if you choose; cover and refrigerate for 1 day or freeze for up to 2 months. Don't reheat the pancakes in the microwave as they'll get dry. They should be steamed. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Mandarin Pancakes is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Mou Shu Pork Mandarin Pancakes Shredded Pork with Green Onions Pork with Straw Mushrooms Shredded Pork with Bean Sprouts Sichuan Pork Stir-Fried Pork with Salted Black Beans Sesame Pork Spareribs with Salted Black Beans Shredded Pork with Sweet-and-Sour Sauce Kung Pao Pork Beef with Salted Black Beans and Peppers Kung Pao Beef Beef and Broccoli with Garlic Sauce Stir-Fried Beef with Eggplant Stir-Fried Beef with Aspargus Stir-Fried Beef with Celery Cabbage Stir-Fried Shredded Beef with Green Pepper Stir-Fried Beef with Vegetables Stir-Fried Beef and Tomatoes Mandarin Beef Shredded Veal with Ginger Mongolian Lamb |
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