Chinese Pancakes


Preparation info
  • Makes


    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

These are an important accessory in Chinese cooking. They are a must for quite a few excellent dishes, such as Peking Duck, Mo-shu Pork, and Beef with Leeks.


  • 2 cups flour
  • 1 cup boiling water
  • 3 tablespoons


Measure the flour into a large bowl and add the boiling water gradually as you stir with chopsticks or a wooden spoon until the mixture resembles lumpy meal. Press the mass into a large ball.

Dust your work surface with flour and turn the dough out onto it. Knead it, pushing with the heels of your hands and turning it, for 5 minutes, until it is no longer sticky. Dust lightly with flour