How To make Mandarin Pancakes
2 c All purpose flour, unsifted
3/4 c Boiling water
2 tb Sesame oil (more or less)
Measure flour into a bowl and mix in water with a fork or chopsticks. Work dough several minutes until it holds together, then knead on a lightly floured board until smooth and satiny (about ten minutes). Cover and let rest at room temperature for 30 minutes. Roll dough into a 12 inch long log. Cut into 12 equal pieces and keep covered. To make each pancake, cut one piece of dough exactly in half. Roll each half into a ball and flatten slightly. Roll each ball on a very lightly floured board to a round 3 inches in diameter. Brush sesame oil lightly on top of one round and cover with another round. Press the 2 rounds lightly but firmly together. Place the double round on a lightly floured board and roll out, from center to edges, until 7 or 8 inches in diameter (don't worry if rounds are not perfect). Turn frequently, brushing board lightly with flour as needed. Repeat procedure until you have 2 or 3 pancakes; then cook before making more.
Heat a wide frying pan over medium-high heat, then place a pancake on the ungreased surface. Turn about every 15 seconds until cake is blistered by air pockets, turns parchment color and feels dry. Cake should not brown, but a few golden spots won't hurt. If overcooked, cake becomes brittle. Remove from pan and carefully pull the two halves apart and stack them on a plate. Keep covered as you cook remaining cakes. Serve warm; or let cool, wrap airtight, and refrigerate of freeze for later use. To heat for serving, thaw if frozen. Line a flat-bottomed steamer with towel dipped in water and wrung dry; stack pancakes inside and fold towel over pancakes. Cover and steam over simmering water for five minutes. Fold hot pancakes in half, then in half again, and arrange in a serving basket. Since they dry out quickly, serve just a few at a time and keep remainder covered.
How To make Mandarin Pancakes's Videos
煎面粉糕 Traditional Chinese Pancakes
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煎麵粉糕 Traditional Chinese Pancakes
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Ingredients:
Plain flour 150g
Granulated sugar 40g
Egg 1
Water 230ml
材料:
普通麵粉 150克
白砂糖 40克
蛋 一顆
水 230毫升
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Spring Pancakes - Authentic Chunbing for Peking Duck, Jing Jiang Rou Si, or Moo Shu Pork (春饼)
Spring Pancakes, a.k.a. Chunbing or Mandarin Pancakes! These super-thin, springy pancakes form the basis of a number of Northern Chinese dishes - whether it be Peking Duck, Jing Jiang Rou Si (Peking Sauce Pork), or American-Chinese style Moo Shu Pork.
The options are really endless with these little pancakes, and can even be stuffed with stir-fries.
So here's the detailed recipe and ingredient list over at /r/cooking:
Note that if you're looking for *just* the Spring Pancake recipe, it's after the Peking Sauce Pork in the reddit comment, so just scroll down a bit.
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Easy Flaky Chinese Scallion Pancakes 葱油饼 - Happy Lunar New Year! ????Scallion Pancakes Recipe
Chinese Scallion Pancakes, named 葱油饼 in Chinese, are absolutely a dim sum favorite. They are often sold as street food in China. While at home, Scallion Pancakes are normally served as an appetiser, or side dish. I also love to eat this for breakfast. My version of Scallion Pancakes are super flaky and crispy on the outside, and chewy and soft on the inside. With a balance of salt and pepper flavor, they also make a wonderful snack!
I hope you can give this recipe a try! :)
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Korean-style Vegetable Pancakes:
Korean Shrimp Pancakes:
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Tags: #cookcookgo #scallionpancake #dimsum
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Extra-Flaky Chinese Scallion Pancakes Recipe [葱油饼]
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Scallion pancake is a pan-fried flatbread. So easy to make but very delicious. We usually eat this with plain porridge. It is a cheap Chinese food but so delicious. In This video, you will learn how to make a perfect scallion pancake which is multilayered and delicately flaky
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**LIST OF INGREDIENTS**
10 ounces [283 grams] of all-purpose flour
7 ounces [198 grams] of warm water
1 tsp of salt or to taste
2 tbsp of all-purpose flour
1 tsp of black pepper
1/4 cup of vegetable oil
Some green onion
**HOW TO MAKE SCALLION PANCAKES**
- Mix 10 ounces of all-purpose flour with 1 tsp of salt. Pour in 7 ounces of warm water in batches. In the same time use chopsticks stir it.
- knead it for 5-8 minutes or until it becomes a soft dough. Feel free to use some dry flour so it will be easier to handle.
- Put this in a bowl which is brushed with some oil in advance. Turn the dough over a few times inside the bowl until the surface is coated lightly with the oil. Cover it with a plastic film. It needs to touch the dough directly. Push out all the air. Because we are going to let this sit in the fridge overnight. If you have a little bubble of air in it, then there will be a spot with a layer of dry skin tomorrow. Be careful with that.
- Let’s make the flour-oil. In a small sauce bowl, add 1.5 tbsp of all-purpose flour, 1 tsp of black pepper. Heat up 1/4 cup of vegetable and pour it in. Mix it up carefully. This just a basic oil. If you want to be creative, you can add some chili flakes, Sichuan peppercorn, or cumin.
- Shape it into an even long piece. Cut it into 6 even pieces. Each one should be about 3 ounces.
- Roll each piece into a thin sheet. Try to get it into a rectangle shape. But doesn’t have to be so perfect.
- Brush the thin sheet with some flour oil and sprinkle some scallion on it.
- Roll it from one side like this. Then roll it into a cake shape.
- Use your rolling pin to roll the cake into a round sheet. Once you get it about 7-8 inches across. You can start to pan fry it.
- Put some oil in the pan, just a little bit to cover the bottom. Put your scallion pancake in and fry it on medium heat. 3-5 minutes on each side or until it is golden brown. Do it one by one and you are done.
**HOW TO SAVE IT**
- Wrap it with plastic film before frying and put it in a sealable bag. It will last 30 days in the freezer. Whenever you want to eat them again. Take it out, don’t need to defrost. Just directly pan fry it. Now I am going to show you how to do this.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
Rolling Dumpling Wrappers Into Mandarin Pancakes
Did you know you could easily make Mandarin Pancakes out of simple dumpling wrappers? Mandarin pancakes are perfect for homemade peking duck, Moo Shu Chicken, Vegetable Moo Shu, and other recipes! (links below)
This video shows you how to roll them out!
Full recipe for making mandarin pancakes from dumpling wrappers:
Easy Peking Duck Recipe:
Moo Shu Chicken Recipe:
Vegetable Moo Shu Recipe:
(Also, ignore the jingling sound in the background of the first few seconds of the video. That's our dog, Barley, strolling through the kitchen.)
More on Barley here:
How to Make Mandarin Pancakes
These classic Chinese pancakes are very easy to make and accompany dishes such as Peking Duck or Crispy Aromatic Duck. Ninja moves are optional. Recipe at FACEBOOK:
TWITTER: