These are simply flour-and-water pancakes with no seasonings or spices at all. As such, they blend perfectly with a variety of dishes such as Mu-Shu Vegetables, and serve as the basis of other dishes such as Spring Onion Pancakes. They are used like bread in the West. Once you have acquired the knack — practice, practice — they are easy to make. The unusual method of rolling ‘double’ pancakes is designed to ensure thinner, moister pancakes with less chance of being overcooked. Because they can be frozen, it is possible to make a batch many days, even weeks, in advance. Thaw thoroughly before steaming them. These pancakes can be used with practically any stir-fried dish which does not contain too much sauce.
Put the flour into a large bowl. Stir the hot water gradually into the flour, mixing continuously with chopsticks or a fork until the water is fully incorporated. Add more water if the mixture seems dry. Remove the mixture from the bowl and knead it with your hands. Return it to the bowl, cover with a clean, damp tea towel and leave to rest for about 30 minutes.
After the resting period, take the dough out of the bowl and knead again for about 5 minutes, dusting with a little flour if sticky. Once the dough is smooth, form it into a roll about
Take 2 of the dough balls. Dip half of one ball into the sesame oil and place the oiled side on top of the other ball. Using a rolling pin, roll the 2 pancakes simultaneously into a circle about
Steam the pancakes to re-heat them, or alternatively you could wrap them tightly in a double sheet of foil and put into a pan containing
© 1995 Ken Hom. All rights reserved.