mandarin pancakes

This EASY recipe for mandarin pancakes is made from a pack of dumpling wrappers, oil, and a rolling pin. Taco night? How about a Mandarin pancake night?

Easy Mandarin Pancakes (using Dumpling Wrappers)

dumpling wrappers

vegetable oil ((for brushing))

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).

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.

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).

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.

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.

These Mandarin Pancakes are incredibly simple to make! Requiring only 3 ingredients, these thin Chinese pancakes are perfect for a variety of dishes!

Mandarin Pancakes

all-purpose flour

water

tbsp sesame oil

Prep Dough:

Prep Dough: Combine the flour with boiling water in a large bowl and mix with a wooden spoon or chopsticks. Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as needed, about a tbsp at a time. Cover with a clean towel and let it rest for ½ hour.

Shape Pancakes:

Shape Pancakes: Shape the dough into a 16&quot; log. With a sharp knife, cut into into 1&quot; pieces, you should 16 equal size pieces. Roll out each piece so that it&#039;s about 2-inch in diameter. Brush the top of each round with sesame oil. Lay one round on top of the other, oiled sides together. Flatten the pair, so the two rounds stick together. Continue with remaining rounds, you should end up with 8 pairs.

Roll:

Roll: Roll each pair with a rolling pin, to create a thin pancake that&#039;s about 6 to 7 inch in diameter.

Cook Pancakes:

Cook Pancakes: In an ungreased cast-iron skillet or nonstick pan cook the pancakes one at a time, over medium-high heat. Cook the first side, until it starts to bubble and the dough starts to get light brown spots on the bottom, should take about 1 minute. Flip and cook for another 30 seconds on the 2nd side.

Finish &amp; Serve:

Finish &amp; Serve: Stack the pancakes on a plate and while the pancakes are still warm, separate each one. Take a pancake, find its seam and peel it into two pancakes.

These Moo Shu pancakes can be filled with several different types of fillings such as Moo Shu Pork, Peking Duck, or sautéed vegetables!

Moo Shu Pancakes

salt

sesame oil

all purpose flour

Mix the flour, salt and water with a fork until the dough holds together.

Once it is cool enough to handle: on a lightly floured surface, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic wrap and rest for 1 hour.

Shape the dough into an 8-inch roll and then cut the roll into (8) 1-inch pieces. Cut each slice into halves for a total of 16 pieces. Keep the dough covered so as to not dry out and start shaping two at a time.

Roll 2 pieces of the dough into small balls, flatten slightly. Brush the top of one with sesame oil and top with the other circle of dough.

Press together and roll the double discs into a 7-8 inch circle. Keep your rolling pin and surface floured so they do not stick or slide due to sesame oil. Repeat with remaining dough and cover.

In a heated frying pan or wok add a pancake, one at a time and cook for 30-45 seconds. If air bubbles arise, press down gently. Flip over and cook another 30-45 seconds.

Remove from pan and carefully peel apart the 2 pancakes and fold into quarters. Set aside covered to stay warm and repeat with remaining pancakes.

these were awesome!  i was skeptical about rolling them out then peeling the 2 layers apart, but it worked!  Looking forward to our MuShoo pork tonight for dinner.

Thank you so much for posting this mushu pancake recipe. Came out great! To speed things up I used a tortilla press to flatten the dough, and that saved a lot of time. Much appreciated!

I can’t have gluten, and have tried a lot of recipes for these, with so-so results. I used gluten free bread flour and added phyllium husk powder and these were fantastic!  I’m going to try them with almond flour, as you suggested, and maybe with arrowroot, too. Thanks for this great recipe!

These were delicious and so much fun to make. Better than store bought.

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The most viewed mandarin pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine