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Mandarin Pancakes

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"This recipe goes with moo shu pork. It makes very thin pancakes that are used to roll up the pork mixture."
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Ingredients

22 m servings 61 cals
Original recipe yields 16 servings (16 pancakes)

Directions

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  1. Combine flour and boiling water in a large bowl until dough comes together. Turn dough onto a lightly floured work surface and knead until smooth and elastic, 5 to 8 minutes. Shape dough into a 1 1/2-inch thick log and divide into 16 equal portions.
  2. Roll each piece of dough into a 6-inch circle on a lightly floured work surface. Brush 8 dough circles with sesame oil. Place an unoiled dough circle on top of an oiled dough circle, gently pressing them together.
  3. Heat a nonstick skillet over medium-high heat. Place 1 dough circle stack in the skillet and cook until slightly puffed, about 1 minute per side. Remove from the skillet and cool slightly. Peel pancakes apart. Repeat cooking with remaining dough circles.

Nutrition Facts


Per Serving: 61 calories; 0.6 g fat; 11.9 g carbohydrates; 1.6 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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