Chinese Steamed Pancakes
You can't have crispy duck pancakes without the pancakes! I'm here to show you just how easy it is to make Chinese Steamed Pancakes at home.
Servings: 16 pancakes
Equipment
- Rolling Pin
- Steaming basket
Instructions
- Sift the flour into a bowl along with the salt, then slowly add in the boiling water while mixing.
- Knead for 5 minutes until smooth and springy.
- Wrap the dough in clingfilm and let it rest at room temperature for 30 minutes.
- Once it has rested, knead it again for just 1 minute.
- Cut the dough into 16 equal balls.
- Sprinkle your work surface with a little flour and then flatten them into discs.
- Using a rolling pin, roll the first disc into a thin pancake (as thin as you can go). You will need to ensure your surface is coated with flour regularly so it doesn't stick.
- Brush your steamer with a little oil to prevent the pancake from sticking.
- Place the first pancake into the steamer over a medium heat and cover with the lid.
- Roll out your next pancake, place it on top of the first and continue repeating until you have rolled out all of your pancakes.
- Let the last pancake cook for 1 - 2 minutes.
- Carefully peel the pancakes apart while still warm.
Notes
These pancakes can be stored in the fridge for 2 - 3 days or frozen for up to 3 months.