22 minutes
Traditional Chinese pancakes perfect for wrapping Peking duck or Mu Shu Pork, featuring a soft texture and a hint of sesame oil.
cups
Boiling Water
cups
Sesame Oil, for brushing
tablespoons
1. Dough Preparation
In a mixing bowl, gradually stir the boiling water into the 1¼ cups of all-purpose flour using a wooden spoon or chopsticks, mixing in a consistent direction. Once the flour has absorbed the water and is cool enough to handle, knead it in the bowl to form a cohesive ball. Transfer to a floured work surface and continue to knead for about 2 minutes, until smooth. Place the kneaded dough back into the bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes.
2. Pancake Forming
Lightly flour your work surface. Roll the rested dough into a 12-inch log and cut it into twelve equal segments. Cover the segments with plastic wrap to prevent drying out. Take two pieces and shape each into a ball, then flatten with your palm. Lightly flour each side if sticking occurs. Brush the top of each flattened piece with sesame oil, then stack them together with the oiled sides facing each other. Roll out the pair into a 7-inch diameter round, adding a sprinkle of flour if needed to prevent sticking.
3. Cooking the Pancakes
Preheat a wok or non-stick pan over medium heat for a minute. Place the double-layered pancake in the pan and cook for about 1 minute, watching for bubbles to form. Carefully control the heat—adjust if necessary to avoid burning. Flip the pancake and cook until the second side shows a few brown spots. Remove from the pan and gently peel apart the two pancakes. Repeat the process with the remaining dough.
4. Steaming for Serving
To prepare the pancakes for serving, brush a steamproof plate with sesame oil and invert it inside a steamer. Arrange the pancakes on the plate, cover, and steam for 5 to 7 minutes, or until they are hot and flexible.
For a slightly sweet pancake, incorporate a touch of honey or sugar into the dough. This can pair particularly well with the savory flavors of hoisin sauce and duck.
Instead of using plain water to mix the dough, consider infusing the water with a subtle flavor. For instance, you can steep star anise, cinnamon sticks, or Sichuan peppercorns in hot water, let it cool, and then use this water to make your dough. Alternatively, you can use a mild tea, like jasmine or green tea, to add a fragrant note to the pancakes.
Infuse the dough with a hint of Chinese five-spice powder or ground Sichuan peppercorns to provide a warm, spicy undertone. This should be used sparingly to complement, not compete with, the main dish.
Before cooking the pancakes, sprinkle the top with a light dusting of toasted sesame seeds, pressing them gently into the dough. This will add a nutty flavor and a hint of crunch to each bite.
Incorporate finely minced fresh herbs into the dough for a fresh, aromatic quality. Good choices would include cilantro, chives, or scallions. These should be added in moderation to avoid overpowering the dish.
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