These Chinese pancakes are great with shreds of cooked duck or chicken. Add some cucumber batons and some finely sliced spring onions, a smear of hoisin or plum sauce and you’ve got yourself a quick snack, or an addition to a Chinese banquet.
- 8oz flour
- 6 fluid oz boiling water
- 4tbs sesame oil
Add the boiling water to the flour, whilst stirring with a chopstick. After a couple of minutes it will be cool enough to kneed for 10 minutes. Allow to stand for 30 minutes, covered by cling film.
Roll the dough into a cylinder and cut into 10 slices. Take the first slice and cover the rest with cling film.
Divide the slice into 2 and roll each out to a 3” round on a lightly floured board. Brush one round with the oil and place the other on top, making a sandwich with the oil in the middle. Roll out together until 6- 7” in diameter. Re-cover with film after each pair is rolled.
Cook (in pairs) over a low heat in a frying pan turning frequently until a few golden spots appear, remove and separate the 2 pancakes, pile them up in aluminium foil keeping them covered after cooking, so they do not dry out. They can be reheated in 5 minutes in a medium oven, and brought to the table in the foil.
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