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CHINESE PANCAKES
3 c Flour, cake or all-purpose
1 c Boiling water
1/4 c Cold water or more if dough feels too dry
1-2 tbsp sesame oil
oil for pan frying
Put flour in a bowl, stir in the hot water gradually while mixing with chopsticks or a fork until the water is fully incorporated. Add more water if the mixture seems dry. Remove the mixture from the bowl and knead 8 minutes until smooth. Return dough to the bowl, cover with a clean, damp towel and let it rest for about 20-30 minutes. Remove dough and knead 5 minutes (dust with a little flour if sticky). When smooth, form dough into a roll about 18 inches long and 1 inch in diameter. Take a knife and cut the roll into 16-18 equal pieces. Roll each piece into a ball. Take two of the dough balls, dip one side of one ball into the sesame oil and place the oiled side on top of the other ball, then flatten the two balls into 2-6 inch circles. Heat a non-stick skillet over a very low heat and cook the double pancake until it has dried on one side on the bottom. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them. Makes 16-18 pancakes. These can be used as mu shu pancakes or as a bread to pick up savory dishes.
SCALLION PANCAKES
Make dough as above, but set aside rolled balls (cover with a damp towel) and make one pancake at a time. Take a piece of dough and rub one side with a little of sesame oil, then roll it out to 6 inch pancake. Roll the pancake like a jellyroll, then back into a ball to evenly distribute the scallions, then re-roll to a 6" pancake. Cook as above. This is ideal to use with tea smoked duck or other savory meats.
NORTH SOUTH ONION PANCAKES
Pancakes
6 oz Boneless breast of skinned, diced
1/2 ts Cornstarch
1/4 ts rice wine
1/4 lb Chinese sausage; diced
1 tb Chinese dried shrimp; minced
1 ts Vegetable oil
1 bn Green onions, minced
1 ts Oyster sauce (optional)
1 ts Soy sauce
1/4 ts Sugar
1/4 ts Salt
Place the chicken in a bowl, add cornstarch, rice wine and pinch of salt. Set aside and refrigerate until ready to use. Stir-fry dried shrimp in hot vegetable oil in a small frying pan over high heat for 1 minute. Add chicken with its marinade and stir-fry for another 2 minutes. Quickly stir in 3/4 cup of the minced onions. (Set aside remaining onions for pancake wrappers.) Immediately season with the oyster sauce, soy sauce, sugar and salt, and mix well. Turn off heat; divide into 16 portions and set aside.
Place one portion of filling in center of dough and seal well on top by pinching the dough like a dumpling. Flatten into a 2-inch-diameter onion pancake. Set aside. Repeat until all the dough is prepared. Pan fry the onion pancakes in a thin layer of hot vegetable oil over medium heat, about 2 minutes on each side or until golden brown. Pat the onion pancakes gently with a paper towel to remove excess oil before serving. Makes 16 Pancakes, or 8 Servings
ORIENTAL MEAT FILLED PANCAKES
6 prepared pancakes
1 tb Cornstarch
3 tb Soy sauce
1 tb Dry sherry
3/4 lb Ground beef
1/2 lb Ground pork or lamb
2/3 c Chopped green onions and tops
1 ts Minced fresh ginger root
1 Garlic clove, crushed
Combine cornstarch, soy sauce and sherry in large bowl. Add meats (raw), green onions, ginger and garlic and mix until thoroughly combined.
Spread 1/2 c meat mixture evenly over each pancake, leaving about 1/2 inch border on one side. Starting with opposite side, roll up pancake jellyroll fashion. Place rolls, seam side down in single layer on heatproof plate, then place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot.
KOREAN SEAFOOD AND VEGETABLE PANCAKES
6-8 prepared pancakes
vegetable oil for frying
1 bunch green onions, trimmed and chopped
2 carrots, peeled and finely chopped
2 jalapeno chiles, stemmed, seeded and chopped (optional)
1/2 pound medium-size cooked shrimp, rinsed, tails removed, halved
1/2 pound squid, rinsed, cleaned, skinned, cut in small chunks
Toss together onions, carrots, chiles, shrimp and squid. Spread on pancakes, roll. Rolls may be cut in half at this time. Cover and steam as above or heat oil and sauté for 5-8 minutes, turning to crisp and golden brown on all sides. Serve warm with dipping sauce. Yields 6-8 pancakes; serves 3-4.
Dipping Sauce - Combine, 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1tbsp minced green onion, 1 crushed garlic clove, 1/2 teaspoon toasted sesame seeds and a of pinch gochu garu (powdered hot red pepper), optional.
CHICKEN STUFFED PANCAKES
Use Scallion Pancake recipe, but form into 4" pancakes and do not cook them.
6 oz Boneless breast of skinned, diced
1/2 ts Cornstarch
1/4 ts rice wine
1/4 lb Chinese sausage; diced
1 tb Chinese dried shrimp; minced
1 ts Vegetable oil
1 bn Green onions; minced
1 ts Oyster sauce (optional)
1 ts Soy sauce
1/4 ts Sugar
1/4 ts Salt
Put chicken in a bowl, add cornstarch, cooking rice wine and pinch of salt. Set aside in refrigerator until ready to use. Stir-fry dried shrimp in hot vegetable oil in a small frying pan over high heat for 1 minute. Add chicken with its marinade and stir-fry for another 2 minutes. Quickly stir in 3/4 cup of the minced onions. Immediately season with the oyster sauce, soy sauce, sugar and salt, and mix well. Turn off heat, and set aside.
Place one portion of filling in center of dough and seal well by pinching the dough together like a dumpling, flatten it into a 2-inch roundish onion pancake. Set aside. Repeat until all the dough is prepared. Pan fry the onion pancakes in a thin layer of hot vegetable oil over medium heat, about 2 minutes on each side or until golden brown. Pat the onion pancakes gently with a paper towel to remove excess oil before serving. Makes 16-24 pieces. |
