Tuesday, 11 October 2011

Chinese Pancakes

These are sometimes called Mandarin Pancakes and are used to accompany Crispy Aromatic Duck. They can be bought ready-made in some Asian markets, but they are difficult to get, so being self sufficient means you can enjoy them anytime. These pancakes can be stuffed with any combination of ingredients, from raw vegetables to boiled eggs. If you wish you can replace a quarter of the flour with wholemeal flour with no noticeable difference in taste.

Makes 16

225g Plain flour
200ml boiling water
Pinch of salt
1tbsp Stir fry oil

Sift the flour to remove the lumps, slowly add the boiling water, beating with a fork or chopsticks.

Remove the dough and kneaded until smooth and elastic.

Cover with a damp tea towel for 30 minutes minutes.

Roll the dough into a long roll about 5cm in diameter. Divide the it into 16 pieces (I doubled the recipe, that's why it's divided into 32)

Roll each piece into a ball, flatten slightly and on a floured surface and roll out into a 7cm round, brush to top of the pancake with oil and set aside.

Continue with all your pancakes, then sandwich the pancakes into pairs, oiled side together. Roll out the 8 pairs of pancakes until they're 15cm in diameter.

Heat a medium sized frying pay over a high heat, rub some oil into the pan and fry the pancake pairs for 40-50 seconds on each side. Peel to separate and keep warm until needed. These pancakes will keep in the refrigerator for 2-3 days and can be frozen.

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