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bergy dim sum 7 mandarin pancakes


Recipe at: http://www.themeatmen.sg/spring-onion-pancakes Pan fried to crisp golden brown and stuffed with steaming sweet ...


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  1. Put unsifted flour in a bowl
  2. Pour in all the boiling water at once stirring with the handle of a wooden spoon
  3. When the dough is cool enough to handle knead for 10 minutes
  4. Whether you do this by hand or with the mixer the mixture is ready when it is a smooth
  5. Soft dough
  6. Cover the dough and let it rest for 30 minutes
  7. Roll dough into a cylindrical shape and cut into 10 equal pieces
  8. Keep covered with plastic wrap to prevent drying out
  9. Take one slice at a time and cut in two equal pieces
  10. On a lightly floured board roll each piece into a 3" circle
  11. Brush one side of one of the 3" circle pancakes with sesame oil
  12. Brush the oil right to the edge
  13. Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across
  14. They must be very thin
  15. Cover with plastic as each is made
  16. When they are all rolled out heat a skillet or griddle
  17. Do not grease it
  18. Put pancakes one at a time on the ungreased surface
  19. Cook over low heat until pancake developes small bubbles
  20. Turn frequently so that both sides are cooked
  21. Remove from pan and gently pull the two pancakes apart
  22. This should go very easy because of the sesame oil that you brushed between them
  23. Pile the pancakes on a plate
  24. Put waxed paper between them and cover tightly with plastic wrap so they do not dry out
  25. These pancakes will keep several days in the refrigerator
  26. To reheat arrange pancakes in a steamer lined with a clean tea towel
  27. Cover and put over simmering water for a minute or two
  28. To serve fold pancake into quarters
  29. The pancakes should be soft and pliable

Step 25

Total Time in Minute 90

Ingredients Count 3

cooking bergy dim sum  7  mandarin pancakes

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All-purpose flour

Boiling water

Sesame oil

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