Chinese Pancakes to serve with Chinese Crispy Duck these pancakes can be frozen for later use.  When you ant to serve them you can either pop them into a microwave or steam then to reheat.

IngredientsChinese Pancakes

275 g (10 oz) plain flour plus extra for dusting
250 ml (8fl oz) water, just boiled
2 tablespoons sesame oil
Flour for dusting

Method

In a large bowl place the flour and gradually add the hot water mixing all the time to create a dough.

On a floured board knead the dough for about 10 minutes until smooth

Put it back into the bowl and let it rest for about half an hour

Then on a floured board knead it for a further 5 minutes

By hand roll the dough into a sausage 45 cm (18″) long and 2.5cm(1″) thick.

Cut into 18 equal pieces and form these pieces into balls

Take 2 of the balls and brush one side of one of the balls into the sesame oil

Sandwich the two balls together and flatten with a rolling pin.

Roll these into discs of about 15 cm (6″)

Repeat until all the pancakes are formed

In a wok or frying pan gently heat the pancake for a few minutes on both sides they should puff up

Allow to cool a little then  peel the pancakes apart

Keep them warm in a clean tea towel

 

 

 

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{October 19, 2011} {Tags: , , , , }