Mandarin Pancakes for Moo Shu Pork or Peking Duck
Thin, pliable pancakes perfect for wrapping Moo Shu Pork or Peking Duck.
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- •280 grams All-purpose flour
- •100 milliliters Boiling waterFreshly boiled
- •100 milliliters Cold water
- •Sesame oilFor layering pancakes
- 1
Measure 280 grams of all-purpose flour into a bowl.
1 min
- 2
Add 100 milliliters of boiling water to the flour and mix.
2 min
- 3
Add 100 milliliters of cold water and mix until a rough dough forms.
2 min
- 4
Cover the dough with a clean dish towel and let it rest for 20-30 minutes.
30 min
- 5
Sprinkle a board with flour and roll the dough into a log.
2 min
- 6
Divide the dough into 16 equal pieces and roll each into a ball.
5 min
- 7
Flatten each ball into a small disc, about 6 cm in diameter.
5 min
- 8
Brush a small amount of sesame oil on one disc, stack another disc on top, and roll out together to desired thinness.
5 min
- 9
Preheat a skillet over medium to medium-low heat and cook the pancakes for about 20 seconds on each side.
4 min
- 10
Cover cooked pancakes to keep them moist while cooking the rest.
1 min
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