Mandarin Pancakes Recipes

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CHINESE MANDARIN PANCAKE



Chinese Mandarin Pancake image

Chinese Mandarin Pancake

Provided by Elaine

Categories     staple food

Time 50m

Number Of Ingredients 4

2 cups all-purpose flour
1/2 cup boiling water
1/2 cup cold water
3 tablespoon sesame oil or other vegetable oil

Steps:

  • Pour the flour into a large bowl. Prepare boiling water and a pair of chop stickers. Slowly pour the water in, at the meantime stir the flour in one direction immediately. Then pour the cold water with the same process.
  • Wait for the flour to cool down to room temperature. Then knead the dough until smooth (around 6-10 minutes, you can use a stand mixer to help this process). Cover with wet towel and set aside for 20 to 30 minutes.
  • Transfer the dough into a floured surface. Roll the dough into a long strip and then cut into 10 equal sections. Press each a little bit to a thick wrapper.
  • Prepare two wrappers. Brush some oil on top of one wrapper, and also the bottom of the other one. Press the two together. Roll the overlapped pancake to a large circle.
  • Brush some oil in your pan and then fry the pancake over middle heat until one side becomes slightly browned, turn over to fry the other side until slightly browned too.
  • Tear one pancake from the other one.

Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, Sodium 1 mg, ServingSize 1 serving

MANDARIN PANCAKES



Mandarin Pancakes image

These Mandarin Pancakes are incredibly simple to make! Requiring only 3 ingredients, these thin Chinese pancakes are perfect for a variety of dishes!

Provided by Joanna Cismaru

Categories     Bread     Side Dish

Time 1h12m

Number Of Ingredients 3

2 cups all-purpose flour
1 cup boiling water
2 tablespoon sesame oil

Steps:

  • Prep Dough: Combine the flour with boiling water in a large bowl and mix with a wooden spoon or chopsticks. 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. With a sharp knife, cut into into 1" pieces, you should 16 equal size pieces. Roll out each piece so that it's about 2-inch in diameter. Brush the top of each round with sesame oil. Lay one round on top of the other, oiled sides together. Flatten the pair, so the two rounds stick together. Continue with remaining rounds, you should end up with 8 pairs.
  • Roll: Roll each pair with a rolling pin, to create a thin pancake that's about 6 to 7 inch in diameter.
  • Cook Pancakes: In an ungreased cast-iron skillet or nonstick pan cook the pancakes one at a time, over medium-high heat. Cook the first side, until it starts to bubble and the dough starts to get light brown spots on the bottom, should take about 1 minute. Flip and cook for another 30 seconds on the 2nd side.
  • Finish & Serve: Stack the pancakes on a plate and while the pancakes are still warm, separate each one. Take a pancake, find its seam and peel it into two pancakes.

Nutrition Facts : ServingSize 1 pancake, Calories 72 kcal, Carbohydrate 12 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g

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

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.

MANDARIN PANCAKES



Mandarin Pancakes image

Make and share this Mandarin Pancakes recipe from Food.com.

Provided by katie in the UP

Categories     Breads

Time 1h5m

Yield 20 pancakes

Number Of Ingredients 3

2 cups all-purpose flour
1 cup boiling water
3 tablespoons sesame oil, about

Steps:

  • In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
  • When cool enough to handle, work the dough on a lightly floured surface until smooth.
  • Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
  • Place the sesame oil in a small bowl.
  • Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
  • Cut into rounds with a 3-inch cutter.
  • With your fingers, daub a small amount of oil on top of 1 round.
  • Place another round on top and press together.
  • Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
  • Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
  • Heat a large non-stick skillet over medium heat.
  • Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
  • Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
  • Wrap in foil until ready to use, or refrigerate.
  • (To reheat, place in a steamer insert and steam, covered, for 5 minutes.).

MOO SHU CHICKEN WITH MANDARIN PANCAKES



Moo Shu Chicken with Mandarin Pancakes image

This is a decidedly American version of moo shu chicken, but fast to make! The Mandarin pancakes, also called moo shu shells, can be found in almost any Asian market, but feel free to use flour tortillas. Keep in mind the moo shu shells are much thinner than a typical flour tortilla, and have a different (pasta-like) taste.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 5

Number Of Ingredients 17

¼ cup hoisin sauce
½ cup rice vinegar
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
½ teaspoon toasted sesame oil
½ teaspoon Chinese five-spice powder
½ pound chicken tenders, sliced on the diagonal into thin strips
2 tablespoons sesame oil, divided
½ cup shiitake mushrooms, stemmed and thinly sliced
½ cup shredded napa cabbage
½ cup julienned carrots
½ cup julienned red cabbage
4 scallions, green parts only, thinly sliced
2 tablespoons water
1 large egg, beaten
10 Mandarin pancakes

Steps:

  • Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
  • Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
  • Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
  • Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
  • Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
  • Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.4 g, Cholesterol 65.2 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.3 g, SaturatedFat 2.8 g, Sodium 869.4 mg, Sugar 6.3 g

MU SHU PORK AND MANDARIN PANCAKES



Mu Shu Pork and Mandarin Pancakes image

Make and share this Mu Shu Pork and Mandarin Pancakes recipe from Food.com.

Provided by Queen Dragon Mom

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1/2 lb boneless lean pork, shaved into very thin bite sized pieces
4 dried black mushrooms or 8 button mushrooms
2 cups finely-shredded napa cabbage
1 carrot, julienned
3 scallions, white and light green parts, slivered
1 cup bean sprouts
3 tablespoons peanut oil
2 eggs, lightly beaten with
1/2 teaspoon salt
3 garlic cloves, minced
3 teaspoons freshly-grated ginger
3 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
hoisin sauce
Mandarin pancake (either purchased or make your own, see Mandarin Pancakes)

Steps:

  • Combine soy sauce, sherry and hoisin sauce in a bowl.
  • Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
  • Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
  • Drain and thinly slice.
  • Set aside on a plate, along with the cabbage, carrot and scallions.
  • Heat a wok or large skillet over medium-high heat.
  • Add 1 tablespoon of the peanut oil and swirl to coat.
  • Pour in the eggs, swirling and tilting the wok to form a thin film.
  • Cook just until the eggs are set and feel dry on top, about 1 minute.
  • Transfer to a platter, let cool slightly and cut into 1 inch strips.
  • Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
  • Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
  • Add the pork and stir-fry until lightly browned, about 2 minutes.
  • Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
  • Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
  • Add egg strips and mix well.
  • To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
  • Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

Nutrition Facts : Calories 363.9, Fat 23.8, SaturatedFat 5.9, Cholesterol 144.1, Sodium 1420.2, Carbohydrate 13.7, Fiber 2.5, Sugar 5.8, Protein 18.3

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.

MOCK MANDARIN PANCAKES



Mock Mandarin Pancakes image

Categories     Bread     Side     Bake     Quick & Easy     Gourmet

Yield Makes 24 whole pancakes

Number Of Ingredients 2

twenty-four 6- to 8-inch flour tortillas
1/4 cup Asian sesame oil

Steps:

  • Preheat oven to 350°F.
  • Brush one side of each tortilla with some oil and stack on a large sheet of foil. Wrap tortillas loosely in the foil and heat on middle rack of oven until warm, about 10 minutes.
  • Serve pancakes whole or halved.

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From youtube.com


MANDARIN PANCAKES RECIPE - KAT'S BEAUTY BOOK
2018-04-25 Mandarin Pancakes Recipe. on April 25, 2018 1.89K views. facebook; Twitter; Google + Difficulty Beginner. Yields14 Servings. Prep Time35 mins Cook Time3 mins Total Time38 mins. Introduction. Use these Mandarin pancakes in dishes such as mu shu pork and sweet red bean paste pancakes. This particular recipe is done in the Madarian style. This is …
From katkat.net


MANDARIN PANCAKES | RECIPE CART
mandarin pancakes. 5.0 (1) www.jocooks.com. Recipe Saved. Finish. Your Recipes. Print. Recipe Saved. Finish. Your Recipes. Prep Time: 30 minutes Cook Time: 12 minutes Total: 72 minutes Servings: 16 Author: Joanna Cismaru. chinese pancakes mandarin pancakes pancakes. Ingredients. Remove All · Remove Spices · Remove Staples. 2 cups all-purpose …
From getrecipecart.com


MANDARIN PANCAKES RECIPE
Mandarin pancakes recipe. Learn how to cook great Mandarin pancakes . Crecipe.com deliver fine selection of quality Mandarin pancakes recipes equipped with ratings, reviews and mixing tips. Get one of our Mandarin pancakes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Mandarin Pancakes Myrecipes.com. 45 Min; 16 …
From crecipe.com


MANDARINPANCAKES RECIPES
Cook Pancakes: In an ungreased cast-iron skillet or nonstick pan cook the pancakes one at a time, over medium-high heat. Cook the first side, until it starts to bubble and the dough starts to get light brown spots on the bottom, should take about 1 minute. Flip and cook for another 30 seconds on the 2nd side.
From recipesforweb.com


MANDARIN PANCAKES | CRAFTYBAKING | FORMERLY BAKING911
INGREDIENTS 2 cups all-purpose unbleached flour; spoon into measuring cup and level to rim 1 cup boiling water INSTRUCTIONS-Add the boiling water to the flour and mix with paddle attachment for about three minutes, or until the dough becomes smooth and elastic.
From craftybaking.com


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