Step 1

On a large, clean cutting board, place a dumpling wrapper in front of you. Brush the top lightly with oil, and stack another dumpling wrapper directly on top of it. Brush lightly with oil and repeat these steps until you have 8-10 layers. Each wrapper should be brushed with oil except the very top layer (the oil keeps the layers separated, even after rolling and steaming).

Step 2

Gently press the stack with your palm to flatten. You can also gently press with the side of your rolling pin, moving the rolling pin up and down the circle so that it flattens evenly. Make an effort to keep the stack even! Turn the stack upside down and repeat the same actions on the reverse side.

Step 3

Once the stack has increased by about 50% of its original diameter, start rolling. Every so often, turn the stack a quarter turn to the right or left to maintain its round shape. Roll until the diameter of the stack is around 7 inches (about 18 cm).

Step 4

Repeat the above steps to ensure you make enough pancakes. You can steam up to 2 stacks together (just remember to brush oil between the two stocks so they don’t stick). If you need to make more, you can do so using a multi-level steamer or steam them in batches.

Step 5

Set up your steamer, and bring the water to boil. Steam each batch for 10 minutes. Once the steamed wrappers are cool to the touch, peel each layer to separate. Thanks to the oil, they should come apart easily. Keep them covered under a warm, damp kitchen towel before and during serving to prevent them from drying out. To reheat, simply pull the pancakes apart and fold them on a heat-proof plate. Re-steam for another few minutes.