Chinese Pancakes Recipes

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MANDARIN PANCAKES



Mandarin Pancakes image

Serve these Mandarin Chinese pancakes with mu shu pork, Peking duck or filled with sweet red bean paste to satisfy the taste buds.

Provided by Rhonda Parkinson

Categories     Dinner     Lunch     Ingredient

Time 1h5m

Number Of Ingredients 3

2 cups all-purpose flour
3/4 to 1 cup boiling water (as needed)
2 to 3 teaspoons sesame oil (or as needed)

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.
  • Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.
  • Cover the dough and let it rest for 30 minutes.
  • Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form 2 balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.
  • Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.
  • Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)
  • Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.
  • Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides-about 3 minutes altogether; the second side will cook more quickly than the first side.
  • Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.

Nutrition Facts : Calories 172 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 3 g, ServingSize 12 to 15 servings, UnsaturatedFat 0 g

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 pancakes (1/4 cup sauce).

Number Of Ingredients 13

3 cups all-purpose flour
1-1/3 cups boiling water
4 teaspoons sesame oil
6 green onions, chopped
1 teaspoon salt
1/2 cup canola oil
DIPPING SAUCE:
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons minced fresh gingerroot
2 teaspoons rice vinegar
1/2 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

MANDARIN PANCAKES



Mandarin Pancakes image

These thin pancakes are typically used for wrapping moo shu pork or Peking duck. They're made with a hot water dough, which makes them very easy to roll out. Stacking two disks of dough, rolling them out, cooking them, then carefully peeling them apart lets you make pancakes that are half as thin as a single pancake would be - and prepared in nearly half the amount of time.

Provided by J. Kenji López-Alt

Categories     finger foods, pancakes

Time 30m

Yield 12 large pancakes or up to 20 smaller pancakes

Number Of Ingredients 4

2 cups plus 2 tablespoons/280 grams all-purpose flour, plus more for dusting
1/3 cup plus 2 tablespoons/100 milliliters boiling water
1/3 cup plus 2 tablespoons/100 milliliters cold water
Vegetable oil or roasted sesame oil, for brushing

Steps:

  • Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
  • Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
  • Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
  • Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
  • Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
  • Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
  • Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
  • Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.

CHINESE PANCAKES: BOK BANG



Chinese Pancakes: Bok Bang image

There is nothing better than eating freshly made pancakes with hot mu shu chicken. Years ago, pancakes that were cooked and then frozen were imported from Taiwan. All one had to do was steam them. They were highly unreliable, most often fragile and easily torn. Recently, thin pancakes labeled "moo shoo wrappers" have arrived in markets. They are quite thin and elastic, and I consider them adequate to use. However, they do not even approximate those you make yourself.

Provided by Food Network

Categories     main-dish

Time 1h2m

Yield 12 pancakes (4 to 6 servings)

Number Of Ingredients 21

1 3/4 cups all-purpose flour, enriched, bleached (recommended: Pillsbury Best) plus 1/2 cup for dusting
3/4 cup boiling water
1 1/2 tablespoons sesame oil
Hoisin Sauce, recipe follows
Cantonese Fried Chicken, recipe follows
White parts of 6 scallions, shredded into 2-inch lengths
3 whole eight-star anise
1/4 dried tangerine skin (about 2 inches long)
3 cinnamon sticks
1 slice ginger, 1-inch long, lightly smashed
10 cups cold water
2 tablespoons salt
2 tablespoons sugar
1/4 cup Chinese white rice wine or gin
1 whole nutmeg
1 whole chicken (3 1/2 pounds), cleaned thoroughly and dried
1 1/2 tablespoons honey melted with 3 tablespoons boiling water
1 1/2 teaspoons Shao-Hsing wine or sherry
1 1/2 teaspoons Chinese white rice vinegar
3/4 teaspoons cornstarch
6 cups peanut oil (for frying)

Steps:

  • Put the flour in a mixing bowl. Slowly add the boiling water and stir in 1 direction with a wooden spoon. When the flour absorbs the water and cools, knead the dough into a ball and then place it on a work surface dusted with flour. Knead for about 2 minutes, until the dough is thoroughly smooth. Place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes.
  • On a flour-dusted work surface roll the dough into a 12-inch sausage and divide into 12 (1-inch) pieces. Flatten each piece with your palm, using more flour to dust if the dough is sticky. While working, cover the dough not in use with plastic wrap. Working with 2 pieces of dough at a time, wipe 1 side of each piece gently with sesame oil and place 1 flattened, oiled piece atop another. Roll them together into 7-inch rounds. The result is a 2-layer pancake. Repeat until 6 (2-layer) pancakes are made.
  • Heat a wok over low to medium heat for 1 minute. Place a double pancake in the dry wok and cook for a minute, until it begins to bubble up. (The heat in the dry wok must be carefully controlled. If it is too high, the pancakes will burn.) Turn the pancake over and cook until a few brown spots appear. Remove from the wok and separate into 2 layers. You will have 2 pancakes, each browned lightly on 1 side and white on the other. Repeat until all the dough is used and you have 12 pancakes.
  • Before serving, steam the pancakes in a stack for 5 to 7 minutes, until soft and hot. Brush the pancake with hoisin sauce, place the chicken slice in the pancake, add some scallion, and fold up the bottom to create an envelope closed on 3 sides but open at the top. Serve immediately.
  • 1/3 cup sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon Shao-Hsing wine or sherry
  • Combine all ingredients in a bowl and mix well.
  • Combine the poaching ingredients in a large pot (preferably an oval Dutch oven) and bring to a boil. Cover the pot, lower the heat and simmer for 20 minutes. Raise the heat to high and return to a boil. Place the chicken in the pot, breast side-up. Cover. When the pot begins to boil, lower the heat and simmer for 15 minutes. Turn the chicken over and repeat the process.
  • Turn off the heat and allow the chicken to sit in the liquid, covered, for 10 minutes. Remove the chicken to a rack that has been set into a platter and allow to drain. Pierce the skin with a fork to help the draining. Discard all the ingredients from the pot. Reserve poaching liquid for later use.
  • Mix the coating ingredients, and with a pastry brush, coat the chicken thoroughly with the mixture. Allow the chicken to dry completely, about 6 hours. During this time, turn the chicken, taking care not to mar the coating. (An electric fan can reduce the drying time by half.)
  • Heat a wok over high heat for a minute. Add the peanut oil and heat it to 375 degrees F. Using a large Chinese strainer, lower the chicken into the oil, breast side up, and deep-fry for 3 minutes. Use a ladle to pour oil over the chicken to ensure uniformity in frying. Turn the chicken over by inserting a wooden spoon in its cavity, and deep-fry for another 3 minutes, ladling the oil as before. Repeat until the chicken is golden brown. Turn off the heat. Remove the chicken and allow it to drain. Place the chicken on a chopping board and slice the meat and skin together into pieces 1 by 2 inches.

PAN-FRIED CHINESE PANCAKES



Pan-Fried Chinese Pancakes image

A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.

Provided by Jade

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

¼ teaspoon salt
¾ cup warm water
1 cup all-purpose flour
¼ teaspoon vegetable oil
¼ cup all-purpose flour
1 tablespoon vegetable oil
1 tablespoon Asian (toasted) sesame oil, or as needed
½ cup finely chopped green onion
1 tablespoon vegetable oil, or as needed

Steps:

  • Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
  • In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
  • On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
  • Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
  • Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 74.8 mg, Sugar 0.2 g

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

Provided by Mei

Categories     Appetizers and Snacks

Time 1h45m

Yield 4

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Steps:

  • Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
  • Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
  • Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
  • Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g

CHINESE PANCAKE



Chinese Pancake image

Not original chinese pancakes. Saw this on a episode of Diners, drive-ins and dives with Guy Fieti {I know I didn't spell that right, but that's how it sounds anyway!}. They are really good. My patrons at the cafe love them when I run as specials!

Provided by bullydog1975

Categories     Breakfast

Time 16m

Yield 4 pancakes, 4 serving(s)

Number Of Ingredients 6

2 cups pancake mix
1 1/2 cups water
1 cup chopped cooked ham
1/2 cup fine diced onion
1/2 cup shredded cheddar cheese
4 large eggs

Steps:

  • Mix pancake mix with water {may add extra water if you like thinner pancakes, I usually do}.
  • Pour four pancakes onto hot griddle {may have to do in batches as these are a bit large}.
  • Crack 1 egg into the middle of each cake {try to avoid egg white from running out!}.
  • Sprinkle 1/4 of each the ham, onion and cheese on cake, pushing in to smooth out surface.
  • When bottom of cake is browned to liking, flip!
  • Cook additional few minutes. Egg will be about over medium.
  • serve!
  • I have also subbed cooked breakfast sausage and blueberries for the ham, cheese and onions. We call them Blue moon pancakes!

Nutrition Facts : Calories 475.4, Fat 18.8, SaturatedFat 7.4, Cholesterol 271.7, Sodium 970.1, Carbohydrate 48.9, Fiber 2, Sugar 1.3, Protein 25.6

MANDARIN PANCAKES



Mandarin Pancakes image

Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork.Also try these pancakes with Peking Duck.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 24 pancakes

Number Of Ingredients 4

2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 cup boiling water
2 tablespoons sesame oil

Steps:

  • Whisk flour and salt together in a large bowl. Gradually stir in boiling water until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Return dough to bowl and cover with a damp towel; let stand 30 minutes.
  • On a lightly floured surface, roll out dough 1/4-inch thick. Using a 3-inch round cutter, cut out circles from dough. Working with 1 round at a time, gently brush one side of dough with sesame oil, using your fingertip or a small pastry brush; top with a second round. Using a rolling pin, roll both rounds together into a 6-inch circle. Cover with a damp towel and repeat process with remaining dough rounds.
  • Heat a medium nonstick skillet over medium heat. Add one pancake to skillet and cook, turning once, until lightly golden and dry, about 30 seconds per side. Remove from skillet and let cool slightly; separate into 2 pancakes. Repeat process with remaining pancakes. Pancakes can be made ahead and wrapped with plastic wrap; to heat, unwrap pancakes and steam in a steamer basket set in a saucepan with 1 inch simmering water until warm.

FIVE-SPICE CHINESE PANCAKES



Five-Spice Chinese Pancakes image

The addition of five spice powder to the batter is what makes these Chinese pancakes special. I use these with my recipe #399013 *Note: The dough needs to chill for an hour prior to making the pancakes. The pancakes do not keep well left-over, but are delicious freshly made!

Provided by noway

Categories     Chinese

Time 1h20m

Yield 12 pancakes, approx.

Number Of Ingredients 7

1 1/4 cups all-purpose flour
1 tablespoon margarine or 1 tablespoon butter, melted
1 tablespoon minced fresh chives (optional)
1 1/2 cups nonfat milk
1 large egg
1/2 teaspoon five-spice powder
cooking spray

Steps:

  • Place flour, five spice powder, and chives (optional) in a medium bowl.
  • Combine milk, margarine, and egg in a separate bowl.
  • Add milk mixture to the flour mixture, stirring with a whisk until blended.
  • Cover and chill for an hour.
  • Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
  • Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan.
  • Place pan back on burner and cook about 1 minute.
  • Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
  • Turn pancake over, cook other side for about 30 seconds.
  • Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.

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From bakerrecipes.com


THE BEST FLAKY CHINESE SCALLION PANCAKES - ASSORTED EATS
2021-01-07 Mix the flour and salt in a bowl. Then, slowly drizzle hot water into the bowl while mixing. Mix until most of the water is incorporated. The use of hot water helps to create a soft dough. Then, use your hands to knead the dough until it is nice and smooth. The dough should be smooth, stretchy, and only slightly tacky.
From assortedeats.com


SAVORY CHINESE TURNIP PANCAKES - THE WOKS OF LIFE
2013-12-03 Set aside 1 tablespoon of the scallion for the dipping sauce. Wash and peel your turnip/radish. Grate 1 cup. Make the batter by putting the flour, cornstarch, salt, white pepper, egg, water, sesame oil, and 1 tablespoon of sesame seeds into a mixing bowl and combining thoroughly. Fold in the sausage, shrimp, and grated turnip.
From thewoksoflife.com


CHINESE PANCAKE RECIPE, JIAN BING, CHINESE CREPES
Place a pan over high heat until hot. Brush a thin layer of oil in the pan. Take half a ladle of the flour and water mix, and pour in the pan. Shake the pan to make the mix fully cover the pan. Turn over it when the edge rises. Change to medium heat and fry pancake for 1 minute on both sides until cooked. Remove it from the pan and put on a plate.
From travelchinaguide.com


MANDARIN PANCAKES - JO COOKS
2021-02-01 Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as needed, about a tbsp at a time. Cover with a clean towel and let it rest for ½ hour. Shape Pancakes: Shape the dough into a 16" log.
From jocooks.com


CHINESE GREEN ONION PANCAKE - OH MY FOOD RECIPES
2021-05-26 Turn on the lowest setting #1, slowly add 1 cup of water. Let the mixer run for 2 minutes. Take the dough out from the mixer and put it into a bowl. Cover the dough with a cloth and rest for 20 minutes. In the meanwhile, wash and cut 8 sticks of green onion. After that, take the dough out and shape into a ball.
From ohmyfoodrecipes.com


FLAKIEST CHINESE SCALLION PANCAKES 葱油饼: THE ULTIMATE GUIDE
Store in the freezer for up to a month. Cook the pancakes. Heat a nonstick pan over medium heat. Brush a layer of oil on the surface of a nonstick pan, then reduce heat to medium-low. Lay one pancake flat onto the hot surface, then cover with a lid and cook for 3 minutes, or until the bottom is golden brown.
From theplantbasedwok.com


JI DAN BING (CHINESE BREAKFAST PANCAKE, 鸡蛋饼)
2022-03-18 When the egg is still runny, sprinkle it with green onion and black sesame seeds. Cook over medium-low heat until the egg is mostly set and the bottom of the pancake just turns golden on the edges. Carefully flip the pancake. Cook for 20 to 30 seconds, until the egg is fully cooked. Transfer the pancake to a plate.
From omnivorescookbook.com


CHINESE CHIVE PANCAKES RECIPE | EATINGWELL
Remove the dough and knead with lightly floured hands for 30 seconds. It should be smooth and elastic. Lightly dust a medium bowl with flour, place the dough in it and cover with a damp kitchen towel. Let rest at room temperature for 1 hour. Step 3. …
From eatingwell.com


CHINESE PANCAKE WRAPPERS RECIPES ALL YOU NEED IS FOOD
Steps: Place the flour in a large bowl and stir in the salt, if using. Pour in the boiling water and stir together with a fork. (If the dough seems too dry or crumbly, stir in a little more water, up to 1/4 cup or so.) Once the dough comes roughly together, check to see if it's cool enough to handle.
From stevehacks.com


PANCAKE ROLL CHINESE - THERESCIPES.INFO
Chinese Pancake Rolls Recipe by Trusted.Chef | ifood.tv tip ifood.tv. Roll up the pancake to enclose the filling, folding in the edges and sealing with a little of the remaining batter as you go. Repeat to make 4 spring rolls.8. In the frying pan, heat about 4 tablespoons of oil and fry the pancake rolls for about 5 minutes, turning occasionally until lightly golden all over.
From therecipes.info


CHINESE PANCAKES - THIN STEAMED PANCAKES | GLADKOKKEN
Just mix lightly and cover with plastic wrap. Leave the dough for 10 minutes. Step. 2. Knead the dough for 5-10 minutes until you get a smooth dough. Cover with the bowl and let rest at room temperature for 30 minutes. Step. 3. Roll the dough into …
From gladkokken.com


CHINESE PANCAKE RECIPE (煎餅) - OH MY FOOD RECIPES
2021-01-29 Instructions for how to make Chinese pancakes: 1. Shred or slice a half of medium small cabbage into strips. You need around 3 cups. 2. Cut 3 long imitation crab sticks into pieces. 3. Put ½ tablespoon of vegetable oil in a non-stick pan. Then, add the shredded cabbage and 1/16 teaspoon of salt.
From ohmyfoodrecipes.com


CHINESE PANCAKES - EASY MANDARIN PANCAKE RECIPE - THE CURRY …
2014-09-02 Instructions. Place the flour in a bowl and pour the boiling water on top. Using a wooden spoon stir it all to combine. Now using your hands kneed it all together into a firm dough ball for about two minutes. Place back in the bowl and …
From greatcurryrecipes.net


CHINESE SWEET LOTUS PANCAKE - ASIAN FOOD NETWORK
When hot, pour in 1 ladle of batter and swirl to form a thin crepe. Cook for 1 minute (or until dry), taking care not to overcook the crepe. Remove, set aside and repeat for remaining batter. Lay out one crepe on a flat surface, then spoon 80 g lotus paste in the center in a rough rectangular shape. Fold in the sides, then fold the bottom up ...
From asianfoodnetwork.com


QUICK CHINESE PANCAKES RECIPE - BAKER RECIPES®
Nonstick cooking spray. Place the flour in a medium bowl. Combine milk, margarine and egg; add to. flour, stirring with a whisk until blended. Stir in fresh chives and. five-spice powder. Cover; refrigerate for 1 hour. Place an 8-inch crepe pan.
From bakerrecipes.com


QUICK CHINESE PANCAKES RECIPE | MYRECIPES
Step 1. Lightly spoon flour into dry measuring cups, and level with a knife. Place the flour in a medium bowl. Combine milk, margarine, and egg; add milk mixture to flour, stirring with a whisk until blended. Stir in fresh chives and five-spice powder. Cover and chill for 1 hour. Advertisement. Step 2. Place an 8-inch crepe pan or nonstick ...
From myrecipes.com


SCALLION PANCAKE RECIPE – HOW TO MAKE IT CRISPY AND FLUFFY
2020-04-25 Brush the cooking oil liberally on the roll-out dough and leave about a centimeter clear from the edges. Combine the oil and some flour in a small pan over low heat. Keep stirring it quickly until it becomes a roux (called 油酥 in Chinese). Once the roux is cold, transfer it to the surface of the dough.
From tasteasianfood.com


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