MANDARIN PANCAKES
These thin pancakes are typically used for wrapping moo shu pork or Peking duck. They're made with a hot water dough, which makes them very easy to roll out. Stacking two disks of dough, rolling them out, cooking them, then carefully peeling them apart lets you make pancakes that are half as thin as a single pancake would be - and prepared in nearly half the amount of time.
Provided by J. Kenji López-Alt
Categories finger foods, pancakes
Time 30m
Yield 12 large pancakes or up to 20 smaller pancakes
Number Of Ingredients 4
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.
MU SHU PORK AND MANDARIN PANCAKES
Make and share this Mu Shu Pork and Mandarin Pancakes recipe from Food.com.
Provided by Queen Dragon Mom
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Combine soy sauce, sherry and hoisin sauce in a bowl.
- Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
- Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
- Drain and thinly slice.
- Set aside on a plate, along with the cabbage, carrot and scallions.
- Heat a wok or large skillet over medium-high heat.
- Add 1 tablespoon of the peanut oil and swirl to coat.
- Pour in the eggs, swirling and tilting the wok to form a thin film.
- Cook just until the eggs are set and feel dry on top, about 1 minute.
- Transfer to a platter, let cool slightly and cut into 1 inch strips.
- Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
- Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
- Add the pork and stir-fry until lightly browned, about 2 minutes.
- Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
- Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
- Add egg strips and mix well.
- To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
- Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
Nutrition Facts : Calories 363.9, Fat 23.8, SaturatedFat 5.9, Cholesterol 144.1, Sodium 1420.2, Carbohydrate 13.7, Fiber 2.5, Sugar 5.8, Protein 18.3
MANDARIN PANCAKES
Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork.Also try these pancakes with Peking Duck.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 24 pancakes
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Gradually stir in boiling water until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Return dough to bowl and cover with a damp towel; let stand 30 minutes.
- On a lightly floured surface, roll out dough 1/4-inch thick. Using a 3-inch round cutter, cut out circles from dough. Working with 1 round at a time, gently brush one side of dough with sesame oil, using your fingertip or a small pastry brush; top with a second round. Using a rolling pin, roll both rounds together into a 6-inch circle. Cover with a damp towel and repeat process with remaining dough rounds.
- Heat a medium nonstick skillet over medium heat. Add one pancake to skillet and cook, turning once, until lightly golden and dry, about 30 seconds per side. Remove from skillet and let cool slightly; separate into 2 pancakes. Repeat process with remaining pancakes. Pancakes can be made ahead and wrapped with plastic wrap; to heat, unwrap pancakes and steam in a steamer basket set in a saucepan with 1 inch simmering water until warm.
MANDARIN PANCAKES
Make and share this Mandarin Pancakes recipe from Food.com.
Provided by katie in the UP
Categories Breads
Time 1h5m
Yield 20 pancakes
Number Of Ingredients 3
Steps:
- In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
- When cool enough to handle, work the dough on a lightly floured surface until smooth.
- Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
- Place the sesame oil in a small bowl.
- Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
- Cut into rounds with a 3-inch cutter.
- With your fingers, daub a small amount of oil on top of 1 round.
- Place another round on top and press together.
- Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
- Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
- Heat a large non-stick skillet over medium heat.
- Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
- Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
- Wrap in foil until ready to use, or refrigerate.
- (To reheat, place in a steamer insert and steam, covered, for 5 minutes.).
CHINESE SCALLION PANCAKES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Time 1h45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g
MOCK MANDARIN PANCAKES
Categories Bread Side Bake Quick & Easy Gourmet
Yield Makes 24 whole pancakes
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Brush one side of each tortilla with some oil and stack on a large sheet of foil. Wrap tortillas loosely in the foil and heat on middle rack of oven until warm, about 10 minutes.
- Serve pancakes whole or halved.
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5/5 (3)Total Time 50 minsCategory Staple FoodCalories 128 per serving
- Pour the flour into a large bowl. Prepare boiling water and a pair of chop stickers. Slowly pour the water in, at the meantime stir the flour in one direction immediately. Then pour the cold water with the same process.
- Wait for the flour to cool down to room temperature. Then knead the dough until smooth (around 6-10 minutes, you can use a stand mixer to help this process). Cover with wet towel and set aside for 20 to 30 minutes.
- Transfer the dough into a floured surface. Roll the dough into a long strip and then cut into 10 equal sections. Press each a little bit to a thick wrapper.
- Prepare two wrappers. Brush some oil on top of one wrapper, and also the bottom of the other one. Press the two together. Roll the overlapped pancake to a large circle.
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