Yield: Yields twelve 7-inch pancakes
These thin pancakes are used to wrap up the Mu-shu Pork filling, and the recipe can be doubled easily. After cooking, the pancakes may be refrigerated for three to four days or even frozen until ready to serve. Steam them to reheat.
Give the shaggy water-and-flour dough a quick knead to smooth it out. The dough needs a half-hour rest to make it workable.
Roll the rested dough into a 12-inch log. Cut the log into 12 pieces.
Flatten each piece into 2-inch rounds, oil them, and pair them off. Press the oiled sides together to make a total of six sandwiches.
Roll each pair into one thin pancake, 7 inches across. Flip the pancake over as you go for even rolling.
The pancakes get cooked one at a time. You could say two at a time, since one gets split into two.
While the pancake is still hot, find its seam and peel it into two. The author is used to the heat, but you may want to wear rubber gloves to keep from burning yourself.
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These work great every time and taste just like the pancakes you get at a fancy Chinese restaurant.
Perfect Mandarin Pancakes. I filled them with a Korean Bulgogi style pulled pork that I made in the crockpot along with an Asian style slaw...fantastic!
Great recipe, worked exactly as described! I was nervous about getting them separated, but it was no big deal. Rolling them together lets you get really thin pancakes.
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