Thin pancakes for peking duck and mu shu pork

1 Servings

Quantity Ingredient
2½ cup Flour
½ teaspoon Salt
1 cup Boiling Water
Vegetable Oil

Combine flour and salt. Gradually add water, blending with a fork until the mixture is the size of peas. Divide dough in half. Form one half into a ball, keeping the rest covered to prevent drying out. Knead until the dough is soft and smooth, about 5 min. Shape into a roll about 18" long. Cut into 16 pieces. Cover with a damp cloth. Place two slices on a lightly floured surface. Pat each into a three inch circle. Generously brush the tops with oil. Place one on top of the other with the oiled sides touching. Flour a rolling pin and roll the rounds out to 8" circles. Turn frequently to insure even rolling. Heat an ungreased skillet over medium heat. Cook the pancake two to three minutes until browned, then turn and repeat for the second side. Transfer to a pie pan and separate the two pancakes. Stack them, browned side up, and cover with foil. Repeat to make 16 pancakes.

TO REHEAT: Put ¾ inch of water in two large pots. Invert three custard cups in each one. Remove the foil from the pie pans and place one in each pot. Cover the pots and bring water to boil over medium heat. Reduce to low and simmer until pancakes are soft and hot, about 10 minutes. Makes 16 pancakes.

NOTES : You can buy these at an Oriental market, but they're easier to make than flour tortillas, so I usually make my own.

Recipe by: Good Housekeeping Illustrated Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 10, 1998

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