Chinese Pancakes for Crispy Duck
A community recipe by Sauce_potNot tested or verified by Nigella.com
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Stir the boiling water into the flour, add the oil and knead into a firm dough. Cover with a damp towel or cling film and set aside 30 mins. Knead dough 5 mins until smooth. Divide and roll into three cylinders, cut each cylinder into 8-10. Roll each piece of dough into a ball and press into a flat disc with the palm of your hand. Brush one disc with sesame oil and place another disc on top. Using a rolling pin, flatten each pair of discs into a 6 inch pancake. Heat an ungreased frying pan over high heat, then reduce the heat to low and place the pairs of pancakes, on at a time, into the pan. Turn over when brown spots start to appear on the underside. When the second side is cooked, lift the pancakes out and carefully peel them apart. Fold each pancake in half with the cooked side facing inwards, and set aside under a damp cloth. For 10 mins before serving, steam the pancakes in a steamer over simmering water.
Stir the boiling water into the flour, add the oil and knead into a firm dough. Cover with a damp towel or cling film and set aside 30 mins. Knead dough 5 mins until smooth. Divide and roll into three cylinders, cut each cylinder into 8-10. Roll each piece of dough into a ball and press into a flat disc with the palm of your hand. Brush one disc with asian sesame oil and place another disc on top. Using a rolling pin, flatten each pair of discs into a 6 inch pancake. Heat an ungreased frying pan over high heat, then reduce the heat to low and place the pairs of pancakes, on at a time, into the pan. Turn over when brown spots start to appear on the underside. When the second side is cooked, lift the pancakes out and carefully peel them apart. Fold each pancake in half with the cooked side facing inwards, and set aside under a damp cloth. For 10 mins before serving, steam the pancakes in a steamer over simmering water.
Introduction
This works a dream. They are a little more moist and chewy than the shop bought papery versions, but I think a million miles better. It is an abridged verion of a recipe from "The Food of China" by Deh-Ta Hsiung and Nina Simonds.
This works a dream. They are a little more moist and chewy than the shop bought papery versions, but I think a million miles better. It is an abridged verion of a recipe from "The Food of China" by Deh-Ta Hsiung and Nina Simonds.
Ingredients
Serves: 6 (5 each)
Metric
Cups
- 450 grams plain flour
- 310 millilitres boiling water
- 1 teaspoon vegetable oil
- sesame oil
- 16 ounces all-purpose flour
- 10⅞ fluid ounces boiling water
- 1 teaspoon vegetable oil
- asian sesame oil
Method
Chinese Pancakes for Crispy Duck is a community recipe submitted by Sauce_pot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 3 Others have said
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Posted by SWills on 24th September 2016
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Posted by clareycook on 2nd January 2014
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Posted by richard-robinson2 on 24th November 2013
Show more commentsWow! Surprisingly easy to make and I was very pleased at how these turned out. I was expecting them to be hard to separate into 2 but it wasn't the case at all. I will definitely be making these again.
Just made these and they are great! Easy, economical and taste phenomnal with hoi siin and crispy duck.
great fun.......works well......since moving to France there are lots of ready foods that I cant find so glad to find a recipe for this