Bergy Dim Sum #7, Mandarin Pancakes

Recipe by Bergy
READY IN: 1hr 30mins




  • Put unsifted flour in a bowl.
  • Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
  • When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
  • Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
  • Cover the dough and let it rest for 30 minutes.
  • Roll dough into a cylindrical shape and cut into 10 equal pieces.
  • Keep covered with plastic wrap to prevent drying out.
  • Take one slice at a time and cut in two equal pieces.
  • On a lightly floured board roll each piece into a 3" circle.
  • Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge.
  • Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
  • They must be very thin.
  • Cover with plastic as each is made.
  • When they are all rolled out heat a skillet or griddle, do not grease it.
  • Put pancakes one at a time on the ungreased surface.
  • Cook over low heat until pancake developes small bubbles.
  • Turn frequently so that both sides are cooked (You'll see a few golden spots).
  • Remove from pan and gently pull the two pancakes apart.
  • This should go very easy because of the sesame oil that you brushed between them.
  • Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
  • These pancakes will keep several days in the refrigerator.
  • To reheat arrange pancakes in a steamer lined with a clean tea towel.
  • Cover and put over simmering water for a minute or two.
  • To serve fold pancake into quarters.
  • The pancakes should be soft and pliable.