Mandarin Pancakes (Doilies)

Title:
Mandarin Pancakes (Doilies)

Yield:
1 Servings

Categories:
Chinese,
Pancakes




Ingredients:





     2 c  All purpose flour


     1 c  Boiling water


          Sesame oil






 Place flour in a mixing bowl.  Gradually stir in boiling water, mixing with


 a wooden spoon.  When it is cool enough to handle, knead with your hands


 until it is smooth and elastic, adding a little more flour if necessary.


 Cover dough with a damp dish towel and let it rest for 30 minutes. Roll


 dough out on a lightly floured surface to a 1/4 " thickness. Use a 3 inch


 round cookie cutter to cut the dough, rerolling it until all of the dough


 has been used.  Smear sesame oil over one side of each 3 inch circle of


 dough.  Put two circles together with the sesame-oiled sides touching. Now


 roll out the dough circles until they are about 6 inches in diameter,


 turning as you roll so they keep a round shape. Cover the pancakes with a


 damp towel until you are ready to cook them. Use an ungreased heavy skillet


 over low heat and roast one side of the pancake until it bubbles slightly


 (about 1 minute). Do not brown. Turn over and roast the other side. Remove


 from the skillet and when cool enough to handle pull the two pancakes


 apart.  Wrap the pancakes in foil and refrigerate. To Reheat: Fold each


 pancake into quarters and place in a steamer. Steam for 5 minutes. Note:


 Another method is to place folded pancakes on top of rice that has just


 been cooked. The heat and steam from the rice will reheat them. From: The


 Chinese Menu Cookbook Shared By: Pat Stockett


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini