Chinese Pancake Recipes

Steps:

• Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
• In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
• On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
• Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
• Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

Steps:

• Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
• Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
• Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
• Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Steps:

• Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
• Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
• Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
• Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
• Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
• Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
• Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
• Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.

Steps:

• Put the flour in a mixing bowl. Slowly add the boiling water and stir in 1 direction with a wooden spoon. When the flour absorbs the water and cools, knead the dough into a ball and then place it on a work surface dusted with flour. Knead for about 2 minutes, until the dough is thoroughly smooth. Place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes.
• On a flour-dusted work surface roll the dough into a 12-inch sausage and divide into 12 (1-inch) pieces. Flatten each piece with your palm, using more flour to dust if the dough is sticky. While working, cover the dough not in use with plastic wrap. Working with 2 pieces of dough at a time, wipe 1 side of each piece gently with sesame oil and place 1 flattened, oiled piece atop another. Roll them together into 7-inch rounds. The result is a 2-layer pancake. Repeat until 6 (2-layer) pancakes are made.
• Heat a wok over low to medium heat for 1 minute. Place a double pancake in the dry wok and cook for a minute, until it begins to bubble up. (The heat in the dry wok must be carefully controlled. If it is too high, the pancakes will burn.) Turn the pancake over and cook until a few brown spots appear. Remove from the wok and separate into 2 layers. You will have 2 pancakes, each browned lightly on 1 side and white on the other. Repeat until all the dough is used and you have 12 pancakes.
• Before serving, steam the pancakes in a stack for 5 to 7 minutes, until soft and hot. Brush the pancake with hoisin sauce, place the chicken slice in the pancake, add some scallion, and fold up the bottom to create an envelope closed on 3 sides but open at the top. Serve immediately.
• 1/3 cup sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon Shao-Hsing wine or sherry
• Combine all ingredients in a bowl and mix well.
• Combine the poaching ingredients in a large pot (preferably an oval Dutch oven) and bring to a boil. Cover the pot, lower the heat and simmer for 20 minutes. Raise the heat to high and return to a boil. Place the chicken in the pot, breast side-up. Cover. When the pot begins to boil, lower the heat and simmer for 15 minutes. Turn the chicken over and repeat the process.
• Turn off the heat and allow the chicken to sit in the liquid, covered, for 10 minutes. Remove the chicken to a rack that has been set into a platter and allow to drain. Pierce the skin with a fork to help the draining. Discard all the ingredients from the pot. Reserve poaching liquid for later use.
• Mix the coating ingredients, and with a pastry brush, coat the chicken thoroughly with the mixture. Allow the chicken to dry completely, about 6 hours. During this time, turn the chicken, taking care not to mar the coating. (An electric fan can reduce the drying time by half.)
• Heat a wok over high heat for a minute. Add the peanut oil and heat it to 375 degrees F. Using a large Chinese strainer, lower the chicken into the oil, breast side up, and deep-fry for 3 minutes. Use a ladle to pour oil over the chicken to ensure uniformity in frying. Turn the chicken over by inserting a wooden spoon in its cavity, and deep-fry for another 3 minutes, ladling the oil as before. Repeat until the chicken is golden brown. Turn off the heat. Remove the chicken and allow it to drain. Place the chicken on a chopping board and slice the meat and skin together into pieces 1 by 2 inches.

Steps:

• Mix together the flour, boiling water and 1 tsp of oil.
• Knead to form a firm dough.
• Divide the dough into 2 and roll each portion into a long sausage.
• Cut each sausage into 6 pieces, and press each piece into a flat circle.
• Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
• Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
• Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
• When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
• Peel apart the two layers, and repeat the procedure for the remaining pancakes.

Steps:

• Mix pancake mix with water {may add extra water if you like thinner pancakes, I usually do}.
• Pour four pancakes onto hot griddle {may have to do in batches as these are a bit large}.
• Crack 1 egg into the middle of each cake {try to avoid egg white from running out!}.
• Sprinkle 1/4 of each the ham, onion and cheese on cake, pushing in to smooth out surface.
• When bottom of cake is browned to liking, flip!
• Cook additional few minutes. Egg will be about over medium.
• serve!
• I have also subbed cooked breakfast sausage and blueberries for the ham, cheese and onions. We call them Blue moon pancakes!