How To make Peking Pancakes
2 1/2 c Unsifted flour
1/2 ts Salt
1 c Boiling water
1 tb Lard, cut up into sm. pieces
FROM THE FRUGAL GOURMET THREE ANCIENT CUISINES COOKBOOK Basic Dough Recipe for Boiled Dumplings and Peking Pancakes: Mix the flour and salt. Add the boiling water and stir with chopsticks. Add the lard. Knead all and let rest on a plastic counter under a bowl for 20 minutes. Roll the dough into a snake about 1 inch in diameter and cut into pieces 1 inch long. Roll each into a ball and then press out flat to make a small pancake. Brush the top of one pancake with sesame oil and place another pancake on top of the first. Using a rolling pin, and additional flour if needed, roll out the two pancakes together until they are about 5 inches in diameter. Roll all and keep under plastic wrap. To cook the pancakes, place them, one pair at a time, in a hot SilverStone-lined pan. Cook until tiny brown spots form on the bottom and then turn the pancake over, cooking the second side in the same way. When the pancakes are done they can be separated into individual Peking Pancakes. To reheat them, simply warm them in a bamboo steamer. Save work by using a tortilla press: Roll the cut dough into balls and flatten them with the press. Oil one, put another on top, and press the two. Then, using the rolling pin, finish the rolling out process. -----
How To make Peking Pancakes's Videos
Homemade Chinese-Take-Away: Crispy Duck and Pancake
FULL RECIPE:
Here is what you'll need!
Homemade Chinese-Style Crispy Duck In A Pancake
Servings: 4
INGREDIENTS
2 duck legs
Glazing mix
1 liter boiling water
6 tablespoons soft brown sugar
150 milliliters rice vinegar
Marinade
75 grams spring onion, chopped
25 grams ginger, finely diced
4 tablespoons salt
2 tablespoons five spice
2 tablespoons soft brown sugar
To Serve
12 Chinese pancakes
60 grams hoisin sauce
4 spring onions, shredded
1 cucumber, thinly sliced
PREPARATION
Preheat the oven to 160°C/320°F.
Lightly score into the skin of the duck legs.
In boiling hot water, add vinegar and sugar. Stir.
Submerge the duck legs in the glaze mix for 20 seconds.
Pad dry the duck legs with kitchen roll.
Mix well all the marinade ingredients.
Give the duck legs a good rub in the marinade.
On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
Roast the duck legs for 30 minutes on 160°C/320°F.
Turn up the oven to 200°C/400˚C and roast the duck for another 20 minutes.
Rest the duck legs for 10 minutes, then shred them with two forks.
Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
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Crispy Peking duck in pancakes by Jamie Oliver (Jamie's Dinners book)
How to cook a Peking duck by Jamie Oliver, find more recipes of a delicious family cooking on howicook
Airfried Peking Style Duck Pancakes in Philips AirFryer XXL HD9651/91 - Crispy skin
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Airfried in Philips AirFryer XXL HD9651/91
Airfried at 180°C for 15 minutes.
This was done in the Philips Airfyrer XXL Avance Collection model in black. HD9651/91.
Product: Philips Airfryer XXL
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How to make Peking duck pancakes | 4 ingredients recipe
We are making 4 ingredients Peking duck pancakes. These little pancakes can be eaten with vegetables and of course Peking duck. The name might suggest otherwise but these are vegan and vegetarian pancakes and you can make them quite easily yourself. Lets get started!
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Chinese Peking Duck Pancake (Chinese Style Cooking Recipe)
Chinese Peking Duck Pancake (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
250g Plain Flour
120ml warm water
Half Cucumber
4 Spring Onions
4 Tbsp sweet bean sauce or plum sauce
Sliced Peking roast duck
Method:
1. Cut the cucumber and spring onions into 2 inch long threads.
2. Place flour in a mixing bowl, gradually stirring in the water with a fork or chopsticks.
3. Knead into a smooth dough, cover and leave to rest for an hour.
4. Boil 1 to 1.5 litre of water in the steamer – do not remove the steamer from heat.
5. On a dusted surface divide the dough into 12 equal sizes.
6. Roll each dough ball into about 1mm thin pancake and place in the steamer. Cover with lid and steam for 1 – 1½ minute.
7. Roll another one and then place on top of the one in the steamer, place the lid immediately and steam for 1 – 1½ minute
8. Repeat this process until all the pancakes are made. Steam for 5 – 8 minutes until cooked.
9. Remove from steamer onto a dish – cover to avoid drying out.
10. Spread 1 Tsp of sweet bean or plum sauce on the pancake, add the threaded spring onion, cucumber and sliced duck.
11. Serve while hot and enjoy
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The Perfect Holiday Dinner (Homemade Peking Duck)
A holiday dinner should be special. So let's not make the same thing over and over and go a little more interesting... homemade Peking duck with all the fixings.
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Full Recipe:
Ingredients Needed:
Chinese Mandarin Pancakes:
* 2 cups (300g) all purpose flour
* 1 cup (237ml) water
* 1 tablespoon (11g) sesame oil
Honey Plum Sauce:
* 1 lb (16oz) fresh plums, pitted & chopped w/ skin
* 1/4 cup (59ml) rice vinegar
* 1/4 cup (58g) sugar
* 2 tablespoons (38g) honey
* 2 tablespoons (30ml) shaoxing wine
* 1/4 cup (52g) sriracha
* 2 tablespoons (26g) dark soy sauce
Five Spice Sichuan Seasoning:
* 4 tablespoons (72g) kosher salt
* 2.5 tablespoons (31g) granulated sugar
* 1 tablespoon (5g) Chinese five spice
* 1.5 teaspoons (6g) Sichuan peppercorn powder
Maltose Glaze:
* 3 tablespoons (45ml) shaoxing wine
* 1/4 cup (86g) maltose
* 2 tablespoons (24g) Chinese red vinegar
* 1 tablespoon (12g) Chinese black vinegar
* 2 cups (473ml) water
To Serve:
* 1/2 cucumber, very finely julienned
* 1 bunch of green onions, ultra fine julienne
*Optional* 1 cup pickled carrots