Chinese Pancakes Recipe - Cooking Index
Chinese Pancakes Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 cup | 237ml | Boiling water |
| 2 tablespoons | 30ml | Minced green onion |
| 2 tablespoons | 30ml | Sesame oil |
In a bowl combine the flour and water stirring constantly until all the water is absorbed. Add more water if mixture seems dry, dough should just hold together in large lumps.
Add green onions and gather and kneed dough on a lightly-floured board (or in a mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest at room temperature for 30 minutes.
Unwrap, knead again for 5 minutes. Form into a log about 18-inches long and 1-inch in diameter. Cut roll into 20 pieces and roll each piece into a ball. Dip one side of ball in the sesame oil and place oiled side on top of another ball. Roll out the two into a circle about 6 inches in diameter. (Rolling the two together, helps keep them moist inside.)
Heat a saute pan over low heat (which has not been oiled). Put double pancakes into pan and cook until dry on one side. Flip and dry out other side. Remove pancakes, peel them apart and set aside. Cover with plastic.
At serving time, steam briefly or wrap in plastic and cook in microwave at full power for 30 to 40 seconds.
This recipe yields 20 pancakes.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9747 broadcast 11-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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