Mandarin Pancakes
(moo shu wraps)
12 portions
60mThese simple Mandarin pancakes are fairly easy to make and are a delicious vehicle for moo shu pork and Peking duck!
What you will need
1 1/2 cups Flour
1/8 Salt
2/3 cup boiling Water
1 tsp Vegetable Oil
(Nutritional facts 278 calories, 9.28 g fat, 42.93 g carbohydrates, 5.81 g protein, 0 mg cholesterol, 983 mg sodium)How to cook
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Gather and portion ingrediens.
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Combine the flour and salt into a medium sized mixing bowl.
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Pour in the boiling water and mix until a dough forms.
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Knead the dough until nice and smooth.
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Let the dough rest for one hour at room temperature.
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Dust the work surface with flour and roll the dough into a log. Cut into 12 even pieces.
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Shape the balls of dough into flattened rounds.
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Brush half of the rounds with vegetable oil.
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Stack one dough round on top of the other so that there is a layer of oil between them. This will ensure that you can pull the pieces apart when they are finished cooking to get super thin pancakes.
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Dust the work surface with flour if needed and roll the pancake out into a nice thin round.
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One by one, add the pancakes to a dry pan set to medium heat and flip after about 30-45 seconds. The pancake should just have a few brown spots when flipped. Cook for another 30 seconds until bubbles form. Place on a plate to cool for another few seconds and then pull the two layers apart to form even thinner pancakes.
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Since mandarin pancakes are prepared with two layers, you will peel the layers apart to serve so that you are left with super thin pancakes.
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