Bergy Dim Sum #7, Mandarin Pancakes

  • Prep Time: 50 mins
  • Total Time: 1 hrs 30 mins
  • Yield: 20Pancakes
  • About This Recipe

    “These pancakes are traditionally served with Peking Duck but there are many other savory fillings like Moo Shoo Pork. I will post several possible fillings and you will be able to find them among my posted recipes”

    Ingredients

  • 2cupsall-purpose flour
  • 3/4 cupboiling water
  • 1tablespoonsesame oil
  • Directions

  • Put unsifted flour in a bowl.
  • Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
  • When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
  • Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
  • Cover the dough and let it rest for 30 minutes.
  • Roll dough into a cylindrical shape and cut into 10 equal pieces.
  • Keep covered with plastic wrap to prevent drying out.
  • Take one slice at a time and cut in two equal pieces.
  • On a lightly floured board roll each piece into a 3″ circle.
  • Brush one side of one of the 3″ circle pancakes with Sesame oil, brush the oil right to the edge.
  • Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
  • They must be very thin.
  • Cover with plastic as each is made.
  • When they are all rolled out heat a skillet or griddle, do not grease it.
  • Put pancakes one at a time on the ungreased surface.
  • Cook over low heat until pancake developes small bubbles.
  • Turn frequently so that both sides are cooked (You’ll see a few golden spots).
  • Remove from pan and gently pull the two pancakes apart.
  • This should go very easy because of the sesame oil that you brushed between them.
  • Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
  • These pancakes will keep several days in the refrigerator.
  • To reheat arrange pancakes in a steamer lined with a clean tea towel.
  • Cover and put over simmering water for a minute or two.
  • To serve fold pancake into quarters.
  • The pancakes should be soft and pliable.
  • Reviews

  • “The instructions looked daunting, to me, anyway, but it was really very simple and authentic-tasting.However, I found that by cutting the cylinder in 10 pieces, the pancakes were a leeetle too small for my taste.Perhaps cutting in 6?”

  • “Another great recipe Bergy. We had these last night with Mean Chef’s “Peking Duck” and they were fantastic. I made them a little early and then just reheated them in the microwave with a damp paper towel over them. Very good, with easy to follow instructions. Thanks.”

  • “Very nice and easy to put together. The pancakes did seperate quite easily although they were quite thin so after the first couple I ended up serving the double layers together so they were a bit easier to wrap and hold. That was just personal preference though, I had a fair bit of filling crammed into them and the single layers would be fine when serving the traditional way with a smaller portion of duck per pancake.”

  • “Flawless! I followed the directions exactly (kneading by hand) and made 20 perfectly-sized pancakes that were very authentic in taste and texture!In step #6 I made the dough into a 10-inch long cylinder so I could cut 10 1-inch pieces to make sure they were even. I served the pancakes with Peking Duck (Recipe #38023).Thanks Bergy!”

  •