Rolling Dumpling Wrappers Into Mandarin Pancakes
Did you know you could easily make Mandarin Pancakes out of simple dumpling wrappers? Mandarin pancakes are perfect for homemade peking duck, Moo Shu Chicken, Vegetable Moo Shu, and other recipes! (links below)
This video shows you how to roll them out!
Full recipe for making mandarin pancakes from dumpling wrappers:
Easy Peking Duck Recipe:
Moo Shu Chicken Recipe:
Vegetable Moo Shu Recipe:
(Also, ignore the jingling sound in the background of the first few seconds of the video. That's our dog, Barley, strolling through the kitchen.)
More on Barley here:
CRISPY PEKING DUCK IN PANCAKES | Homemade mandarin pancakes | best menu dinner
Beijing roast duck, better known as Peking duck is delicious way to prepare roast duck. it is traditionally served as Peking duck pancakes for best result. This roasted, paired down ,at home peeking duck recipe is served like Asian tacos with mandarin style pancakes , hoisin sauce and green onions. One of the best dinner menu.impress guests with a Peking duck dinner that’s easier than it looks.!!
Homemade Chewy Peking Duck Pancakes ???? | Aunty Mary Cooks ????
Homemade Chewy Peking Duck Pancakes by Aunty Mary Cooks. These Chinese pancakes are easy to make at home. These pancakes are a must in many popular Chinese wraps like Peking duck, crispy aromatic and chicken dishes. Aunty Mary shows how you can make this chewy pancakes for duck wrap at home.
This pancake makes very good teriyaki chicken rolls.
Ingredients
4 C flour
1 tsp salt
2 tsp oil
1/2 C hot water
1 C room temperature water
1/4 C extra flour to use when kneading the dough
Note : This recipe makes 12-16 pieces depending on the size you prefer.
#AuntyMaryCooks #ChinesePancakes #AuntyMaryCuisine #DeliciousFoodMadeEasy
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How to Make Mandarin Pancakes. Authentic Mandarin pancake recipe - quick and easy at home.
Mandarin pancakes are traditionally served with duck, but they are great with anything. Slightly chewy, infused with the flavor of roasted sesame, Mandarin pancakes are quick and easy to make at home.
For the full printable recipe, please visit
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Ingredients
450g Strong white flour
300ml Boiling water
5ml Vegetable oil
Roasted Sesame oil for brushing
Instructions
To start, place the flour in a large mixing bowl, make a well in the center and pour in the boiling water and the oil.
Using a wooden paddle stir until the water is absorbed. Using your hands, knead the dough in the bowl until it comes together as a single mass.
Cover the bowl with a damp tea towel, or a plate and allow this to stand for 30 minutes.
Turn the dough out onto your work surface and knead for 8 minutes until the dough is very smooth and elastic. Do not add extra flour during this process..... any stick will subside as you knead.
Roll the dough into a sausage and divide this in 3. Roll each third into s sausage and divide each one into 8 pieces..... giving you a total of 24 pcs.
Take 2 pieces, roll them into balls, then flatten them into discs 70mm or just less then 3 inches in diameter. Brush one disc with a light coating of roasted sesame oil, then place the other disc on top of this.
Using your rolling pin, roll this out to a diameter of 150mm, or 6 inches.Repeat this until all 12 pairs are done.
Heat your pan over medium high heat and dryfry the pancakes for 60 seconds per side..... they will be spotted.... if they spots are too dark your pan is too hot.... if too light, too cold.
As the second pancake completes cooking, the first pancake will be cool enough to separate. Gently peel the halves away from one another.
Repeat until all of the pairs are cooked - serve immediately.
These can be stored in an airtight container in your refrigerator, and also freeze quite well using cling wrap to separate the pancakes.
Extra-Flaky Chinese Scallion Pancakes Recipe [葱油饼]
???? BROWSE MY KITCHENWARE -
❤️ SUPPORT ME ON PATREON -
???? PRINTABLE RECIPE -
Scallion pancake is a pan-fried flatbread. So easy to make but very delicious. We usually eat this with plain porridge. It is a cheap Chinese food but so delicious. In This video, you will learn how to make a perfect scallion pancake which is multilayered and delicately flaky
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**LIST OF INGREDIENTS**
10 ounces [283 grams] of all-purpose flour
7 ounces [198 grams] of warm water
1 tsp of salt or to taste
2 tbsp of all-purpose flour
1 tsp of black pepper
1/4 cup of vegetable oil
Some green onion
**HOW TO MAKE SCALLION PANCAKES**
- Mix 10 ounces of all-purpose flour with 1 tsp of salt. Pour in 7 ounces of warm water in batches. In the same time use chopsticks stir it.
- knead it for 5-8 minutes or until it becomes a soft dough. Feel free to use some dry flour so it will be easier to handle.
- Put this in a bowl which is brushed with some oil in advance. Turn the dough over a few times inside the bowl until the surface is coated lightly with the oil. Cover it with a plastic film. It needs to touch the dough directly. Push out all the air. Because we are going to let this sit in the fridge overnight. If you have a little bubble of air in it, then there will be a spot with a layer of dry skin tomorrow. Be careful with that.
- Let’s make the flour-oil. In a small sauce bowl, add 1.5 tbsp of all-purpose flour, 1 tsp of black pepper. Heat up 1/4 cup of vegetable and pour it in. Mix it up carefully. This just a basic oil. If you want to be creative, you can add some chili flakes, Sichuan peppercorn, or cumin.
- Shape it into an even long piece. Cut it into 6 even pieces. Each one should be about 3 ounces.
- Roll each piece into a thin sheet. Try to get it into a rectangle shape. But doesn’t have to be so perfect.
- Brush the thin sheet with some flour oil and sprinkle some scallion on it.
- Roll it from one side like this. Then roll it into a cake shape.
- Use your rolling pin to roll the cake into a round sheet. Once you get it about 7-8 inches across. You can start to pan fry it.
- Put some oil in the pan, just a little bit to cover the bottom. Put your scallion pancake in and fry it on medium heat. 3-5 minutes on each side or until it is golden brown. Do it one by one and you are done.
**HOW TO SAVE IT**
- Wrap it with plastic film before frying and put it in a sealable bag. It will last 30 days in the freezer. Whenever you want to eat them again. Take it out, don’t need to defrost. Just directly pan fry it. Now I am going to show you how to do this.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Mandarin Pancakes for Moo Shu Pork or Peking Duck | Kenji's Cooking Show
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Here's my Moo Shu Pork video:
Here's Chinese Cooking Demystified's video on pancakes. Steph and Chris are much better at making these than I am!:
I'm loosely following the recipe from my book, The Wok. Here's the recipe:
MANDARIN PANCAKES
These pancakes are one of the first things I ever remember cooking. I watched as my dad made a dough out of flour and boiling water (which results in dough that is as supple and easy to roll as Play-do), then helped him knead it into a smooth ball which we cut up into smaller balls that we lightly flattened out. The next step is the real trick. Rather than rolling out the pancakes one at a time, he brushed one pancake with a thin layer of oil before stacking another on top of it and rolling them out together. As the stacked disks of dough cooked in a hot, dry skillet, they started to puff and steam. Once they were blistered on both sides, my dad would take them out, then it was my job to peel the two pancakes apart—an easy task thanks to the oil and steam.
What you wind up with is two pancakes that are half as thin as the thinnest single pancake you can roll out.
If you want very thin, small pancakes, you can also use a pasta roller in place of a rolling pin to roll out the stacked dough balls (Make the dough balls about a third of the size recommended in the recipe, and don’t go thinner than setting 3 or 4 or the pancakes will become too delicate to peel apart!)
[IMAGES 161-174: STEP-BY-STEP MANDARIN PANCAKES]
YIELD:
12 large pancakes or up to 36 smaller pancakes
ACTIVE TIME:
15 minutes
TOTAL TIME:
45 minutes
Ingredients:
10 ounces (280g) all-purpose flour, plus more for dusting
3.5 ounces (100ml) boiling water
3.5 ounces (100ml) cold water
Vegetable or roasted sesame oil for brushing
1. Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to have a friend stabilize the bowl while you do this, or to set the bowl in a heavy saucepan lined with a dish towel to keep it stable. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
2. Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest for at least 30 minutes and up to a couple hours.
3. Roll the dough into a long log, then cut it in half. Line up the two half-logs, then further split them to form 12 to 36 evenly-sized pieces. (12 pieces for approximate 8-inch pancakes, 16 pieces for approximate 7-inch pancakes, 20 pieces for approximate 6-inch pancakes, or 36 pieces for approximate 4-inch pancakes).
4. Working two pieces at a time, roll each piece into a smooth ball between your hands, then, using a rolling pin or wine bottle, gently roll them into circular disks about ¼-inch thick.
5. Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a circle; The size of the circle depends on the number of balls you made (see step 3).
6. Preheat a cast iron, carbon steel, or non-stick skillet over medium heat, then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
7. Remove the cooked disks, then carefully peel them apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
8. Repeat steps 4 through 7 for the remaining dough balls. Finished pancakes should be served immediately. To store leftovers, place the pancakes on a large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or by briefly heating one at a time in a hot, dry skillet.
[1] These pancakes are known variously as chun bing, dan bing, or bao bing, depending on what they’re being served with or where you are.