Chinese Mandarin Pancakes

These soft pancakes are perfect for wrapping around loose vegetables and meats for eating them by hand. Moo Shi and Peking Duck wouldn't be the same without them.

5 from 1 vote

Print Pin

Course: Appetizer, Bread, Hand Food

Cuisine: Chinese, Northern China

Prep Time: 15

Cook Time: 10

Proofing: 25

Total Time: 50

Servings: pancakes

Author: My Hungry Traveler

Equipment

Large nonstick pan
small saucepan
Large bowl (if not using a stand mixer)
Pastry brush
Rolling Pin
Stand Mixer with dough hook attachment (optional)

Ingredients

2 cup All-purpose flour
½ cup Boiling water
½ cup Cold water
3 tbsp Sesame oil (SUB: vegetable oil)

US Customary - Metric

Get Recipe Ingredients

Instructions

Bring water to a boil. Meanwhile pour flour into the bowl of a stand mixer fitted with the paddle attachment, or large bowl if kneading by hand. With mixer on low, slowly mix in the hot water. Then slowly mix in the cold water.
Once all the water has been absorbed, stop mixing and allow it to cool to room temperature. With the bread hook attachment knead the dough on medium speed until smooth, around 6-8 minutes. Cover bowl with a wet kitchen towel and set aside for 25 minutes.
Transfer dough onto a lightly floured work surface. Roll dough into a long strip and slice into 10 equal pieces. Press each piece to form a thick disk.
Preparing 2 disks at a time, brush some oil over the top of both wrappers. Flip one wrapper over the other so that oiled sides are touching. Press them together and then roll into a large thin circle. Complete remaining ones the same way.
Brush frying pan with a little oil over medium heat. Fry one side of pancake until it browns slightly then turn over and fry until it's slightly browned as well. Be careful not to over cook so that they come out soft and pliable. Separate one pancake from the other and stack under a towel. Finish cooking the rest the same way.

Nutrition