Chris and Jeff make Mandarin pancakes for mooshu — two ways!
- 3/4 cup AP Flour
- 1/4 tsp salt
- hot water
- Add dry ingredients to a food processor. With the motor running add water a teaspoon at a time until you get a shaggy ball of dough.
- Using a tortilla press lined with a ziplock bag that has been cut open (so you can easily place dough in between the sides of the bag), add a small ball of dough (about 1″ diameter). Press with your fingers to flatten, then top with just a drop of sesame oil. Then add a second ball of dough on top of the first.
- Use tortilla press to flatten the two pancakes. Rotate the pancakes and repeat using the press a couple times until you get a thin pancake, about 5-6 inches diameter.
- Pan fry on a dry cast iron skillet over medium heat. Allow to cook until the edges begin to dry and brown. Flip over. You want to brown them lightly until you get “leopard” spots. If you are patient, you may only need to flip the pancake once, but otherwise flip as needed to cook both sides. The pancake may (ideally) puff up.
- Remove from heat when both sides are lightly spotted, and place beneath a clean kitchen towel. As soon as you can handle the pancake, separate the two pancakes by peeling them apart. Keep them covered beneath the towel to keep them moist and pliable.
- Serve right away or re-steam them for a just a couple minutes so they are warm and pliable with Mooshu filling and hoisin sauce.
- 180g AP Flour
- 45g Boiling water
- 45g Cool (tap) water
- Add flour into a large mixing bowl.
- Add boiling water and stir with chopsticks
- Add cool water, and mix with chopsticks until all the water is absorbed.
- Use your hands to squeeze the flour into a single ball of shaggy dough. Knead lightly until all the loose flour is incorporated.
- Cover and allow to rest for about 25-30 minutes.
- Break into small balls, about 1″ diameter.
- In pairs, flatten the balls, then brush one with sesame oil and top with the other flattened ball of dough. Then roll into a thin pancake about 5-6″ in diameter.
- Pan fry on a dry cast iron skillet over medium heat. Allow to cook until the edges begin to dry and brown. Flip over. You want to brown them lightly until you get “leopard” spots. If you are patient, you may only need to flip the pancake once, but otherwise flip as needed to cook both sides. The pancake may (ideally) puff up.
- Remove from heat when both sides are lightly spotted, and place beneath a clean kitchen towel. As soon as you can handle the pancake, separate the two pancakes by peeling them apart. Keep them covered beneath the towel to keep them moist and pliable.
- Serve right away or re-steam them for a just a couple minutes so they are warm and pliable with Mooshu filling and hoisin sauce.