Mandarin Pancakes for Moo Shu Pork or Peking Duck | Kenji's Cooking Show

By J. Kenji López-Alt · 45 min

Ingredients

Instructions

1. Put the flour in a medium bowl. While stirring with chopsticks or a wooden spoon, pour in the boiling water in a thin stream, then add the cold water in a thin stream, mixing constantly until a shaggy ball forms.
2. Turn the dough onto a lightly floured surface and knead by hand until smooth, about 5 minutes.
3. Cover the dough with a damp towel and let it rest at least 30 minutes, up to a couple of hours.
4. Roll the dough into a log, cut it in half, then divide into 12 to 36 equal pieces, depending on the pancake size wanted (12 pieces for about 8-inch pancakes, 16 for about 7-inch, 20 for about 6-inch, 36 for about 4-inch).
5. Working with two pieces at a time, roll each into a smooth ball, then flatten into disks about ¼ inch thick.
6. Brush the top of one disk with a thin, even layer of oil and stack the second disk on top. Roll the stack into a circle, sized according to the number of pieces made.
7. Heat a dry cast iron, carbon steel or non-stick skillet over medium heat. Cook the stacked disk for about 1 minute until blistered and browned in spots, flip and cook until the second side is blistered and browned too. If it puffs with steam, gently press it down with a flat spatula.
8. Remove the hot pancake stack and carefully peel it into two thin pancakes. Transfer to a plate and cover with a clean towel.
9. Repeat with the remaining dough. Serve the pancakes immediately. To store, wrap them in plastic wrap or foil, roll up and refrigerate; reheat covered in the microwave or briefly in a hot dry skillet.

Summarized from J. Kenji López-Alt's video. Watch it for the details.