Chinese pancakes #1

Yield: 6 Servings

Measure Ingredient
2 cups Flour (approximately)
¾ cup Boiling water
Sesame oil

Place flour in mixing bowl & make a well in the center. Add water, stirring quickly w/ fork until a rough dough has formed. It shouldn't be too sticky & you may not need all the water. Turn dough onto lightly floured board,knead until smooth (10 min.), adding more flour if necessary Place dough in mixing bowl & cover. Allow to rest 30 min. Moisten hands w/ sesame oil. Pull off golf ball-sized pieces of dough & flatten them. Brush top of each ball w/sesame oil, place another flattened ball on top. With rolling pin roll pair of pancakes out together to form a 6-8 in. circle. Repeat w/ all dough. Place each set of pancakes on baking pan,bake in moderate oven(325-350) for 1-2 min.,until 1 side puffs up. Repeat on other side.

Pull pancakes apart while still warm. Let cool. Fold each in ¼'s, place on aluminum foil. Wrap each like package, place on rack over water. Steam 5-10 min.

MING'S

YORK ROAD; BALTIMORE

TO BE USED W/ MOU SOU PORK

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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