Mandarin Pancakes
Thin, pliable wheat wrappers brushed with sesame oil, perfect for folding around moo shu pork or peking duck.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat, Sesame
These delicate steamed-fried wrappers are made by rolling pairs of dough rounds together with sesame oil between them, then separating them hot off the skillet for paper-thin results. They are the traditional accompaniment to Peking duck, moo shu pork, and other Chinese dishes meant for wrapping. The dough comes together with just flour and boiling water, making this an economical homemade alternative to store-bought wrappers.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour, for dusting
Method
-
In a large heatproof bowl, whisk together the flour and salt.
-
Pour the boiling water into the flour in a steady stream while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
-
Once cool enough to handle, turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
-
Cover the dough with a damp towel or plastic wrap and let it rest at room temperature.
-
Divide the dough in half, then roll each half into a log and cut into 8 equal pieces, for 16 pieces total.
-
Roll each piece into a ball, then flatten into a disc with your palm.
-
Brush the top of one disc lightly with sesame oil, then place a second disc directly on top, oil side sandwiched between them, pressing lightly to seal the edges. Repeat with remaining discs to form 8 paired stacks.
-
Using a rolling pin, roll each paired stack into a thin round about 7 inches in diameter, rotating a quarter turn frequently to keep the shape even.
-
Heat a dry 9-inch skillet over medium heat. Place one dough round in the skillet and cook until small bubbles appear on the surface and the underside has light brown spots, about 1 minute.
-
Flip and cook the other side until lightly spotted, about 1 minute more.
-
Remove from the skillet and, while still hot, carefully peel the two layers apart into separate thin pancakes.
-
Stack the separated pancakes on a plate and cover with a towel to keep warm and pliable while cooking the remaining stacks.
-
Serve warm, or stack between layers of parchment and steam for 5 minutes to reheat before serving.
Rate this recipe
Mandarin Pancakes
These delicate steamed-fried wrappers are made by rolling pairs of dough rounds together with sesame oil between them, then separating them hot off the skillet for paper-thin results. They are the traditional accompaniment to Peking duck, moo shu pork, and other Chinese dishes meant for wrapping. The dough comes together with just flour and boiling water, making this an economical homemade alternative to store-bought wrappers.
1 hr 15 min 16 pancakes 85 cal
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour, for dusting
Method
- 1
In a large heatproof bowl, whisk together the flour and salt.
- 2
Pour the boiling water into the flour in a steady stream while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
- 3
Once cool enough to handle, turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
- 4
Cover the dough with a damp towel or plastic wrap and let it rest at room temperature.
- 5
Divide the dough in half, then roll each half into a log and cut into 8 equal pieces, for 16 pieces total.
- 6
Roll each piece into a ball, then flatten into a disc with your palm.
- 7
Brush the top of one disc lightly with sesame oil, then place a second disc directly on top, oil side sandwiched between them, pressing lightly to seal the edges. Repeat with remaining discs to form 8 paired stacks.
- 8
Using a rolling pin, roll each paired stack into a thin round about 7 inches in diameter, rotating a quarter turn frequently to keep the shape even.
- 9
Heat a dry 9-inch skillet over medium heat. Place one dough round in the skillet and cook until small bubbles appear on the surface and the underside has light brown spots, about 1 minute.
- 10
Flip and cook the other side until lightly spotted, about 1 minute more.
- 11
Remove from the skillet and, while still hot, carefully peel the two layers apart into separate thin pancakes.
- 12
Stack the separated pancakes on a plate and cover with a towel to keep warm and pliable while cooking the remaining stacks.
- 13
Serve warm, or stack between layers of parchment and steam for 5 minutes to reheat before serving.