Bergy Dim Sum 7 Mandarin Pancakes Recipes

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BERGY DIM SUM #7, MANDARIN PANCAKES



Bergy Dim Sum #7, Mandarin Pancakes image

These pancakes are traditionally served with Peking Duck but there are many other savory fillings like Moo Shoo Pork. I will post several possible fillings and you will be able to find them among my posted recipes

Provided by Bergy

Categories     Lunch/Snacks

Time 1h30m

Yield 20 Pancakes

Number Of Ingredients 3

2 cups all-purpose flour
3/4 cup boiling water
1 tablespoon sesame oil

Steps:

  • Put unsifted flour in a bowl.
  • Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
  • When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
  • Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
  • Cover the dough and let it rest for 30 minutes.
  • Roll dough into a cylindrical shape and cut into 10 equal pieces.
  • Keep covered with plastic wrap to prevent drying out.
  • Take one slice at a time and cut in two equal pieces.
  • On a lightly floured board roll each piece into a 3" circle.
  • Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge.
  • Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
  • They must be very thin.
  • Cover with plastic as each is made.
  • When they are all rolled out heat a skillet or griddle, do not grease it.
  • Put pancakes one at a time on the ungreased surface.
  • Cook over low heat until pancake developes small bubbles.
  • Turn frequently so that both sides are cooked (You'll see a few golden spots).
  • Remove from pan and gently pull the two pancakes apart.
  • This should go very easy because of the sesame oil that you brushed between them.
  • Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
  • These pancakes will keep several days in the refrigerator.
  • To reheat arrange pancakes in a steamer lined with a clean tea towel.
  • Cover and put over simmering water for a minute or two.
  • To serve fold pancake into quarters.
  • The pancakes should be soft and pliable.

Nutrition Facts : Calories 51.5, Fat 0.8, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 9.5, Fiber 0.3, Protein 1.3

MU SHU PORK AND MANDARIN PANCAKES



Mu Shu Pork and Mandarin Pancakes image

Make and share this Mu Shu Pork and Mandarin Pancakes recipe from Food.com.

Provided by Queen Dragon Mom

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1/2 lb boneless lean pork, shaved into very thin bite sized pieces
4 dried black mushrooms or 8 button mushrooms
2 cups finely-shredded napa cabbage
1 carrot, julienned
3 scallions, white and light green parts, slivered
1 cup bean sprouts
3 tablespoons peanut oil
2 eggs, lightly beaten with
1/2 teaspoon salt
3 garlic cloves, minced
3 teaspoons freshly-grated ginger
3 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
hoisin sauce
Mandarin pancake (either purchased or make your own, see Mandarin Pancakes)

Steps:

  • Combine soy sauce, sherry and hoisin sauce in a bowl.
  • Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
  • Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
  • Drain and thinly slice.
  • Set aside on a plate, along with the cabbage, carrot and scallions.
  • Heat a wok or large skillet over medium-high heat.
  • Add 1 tablespoon of the peanut oil and swirl to coat.
  • Pour in the eggs, swirling and tilting the wok to form a thin film.
  • Cook just until the eggs are set and feel dry on top, about 1 minute.
  • Transfer to a platter, let cool slightly and cut into 1 inch strips.
  • Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
  • Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
  • Add the pork and stir-fry until lightly browned, about 2 minutes.
  • Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
  • Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
  • Add egg strips and mix well.
  • To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
  • Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

Nutrition Facts : Calories 363.9, Fat 23.8, SaturatedFat 5.9, Cholesterol 144.1, Sodium 1420.2, Carbohydrate 13.7, Fiber 2.5, Sugar 5.8, Protein 18.3

CHINESE PANCAKES



Chinese Pancakes image

Make and share this Chinese Pancakes recipe from Food.com.

Provided by samcp4

Categories     Breads

Time 30m

Yield 12 pancakes

Number Of Ingredients 3

225 g plain flour, sieved
150 ml boiling water
2 teaspoons olive oil

Steps:

  • Mix together the flour, boiling water and 1 tsp of oil.
  • Knead to form a firm dough.
  • Divide the dough into 2 and roll each portion into a long sausage.
  • Cut each sausage into 6 pieces, and press each piece into a flat circle.
  • Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
  • Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
  • Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
  • When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
  • Peel apart the two layers, and repeat the procedure for the remaining pancakes.

Nutrition Facts : Calories 91.9, Fat 1, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4

BERGY DIM SUM #6 STEAMED SWEET BEAN BUNS



Bergy Dim Sum #6 Steamed sweet Bean Buns image

This recipe is from the "Complete Asian Cookbook" I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here). However the dough is what I use for other steamed Buns and will refer back to this recipe when I post other fillings

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 12 Steamed buns

Number Of Ingredients 8

2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3 tablespoons caster sugar (Also known as berry sugar)
2 tablespoons softened lard
1/2 cup water (Apprx.)
1/2 teaspoon white vinegar
1 (9 ounce) can sweet bean paste (Dow saah)
1 tablespoon sesame oil (for brushing)

Steps:

  • --------Instructionsfor dough----------.
  • Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
  • Add water and vinegar together and knead until a fairly soft dough.
  • Shape into a ball and let it rest, covered, for 30 minutes.
  • ----------Tomake the buns-----------.
  • Divide the dough into10 portions.
  • Mould each into a smooth ball.
  • Roll each out on a lightly floured surface to a circle about 4 inches across.
  • Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
  • Twist dough to seal.
  • Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
  • Cover and steam for 20 min utes.
  • Serve warm.
  • (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
  • -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
  • There will be other fillings for this dough in further Dim Sum recipe suggestions.

MANDARIN PANCAKES



Mandarin Pancakes image

Make and share this Mandarin Pancakes recipe from Food.com.

Provided by katie in the UP

Categories     Breads

Time 1h5m

Yield 20 pancakes

Number Of Ingredients 3

2 cups all-purpose flour
1 cup boiling water
3 tablespoons sesame oil, about

Steps:

  • In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
  • When cool enough to handle, work the dough on a lightly floured surface until smooth.
  • Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
  • Place the sesame oil in a small bowl.
  • Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
  • Cut into rounds with a 3-inch cutter.
  • With your fingers, daub a small amount of oil on top of 1 round.
  • Place another round on top and press together.
  • Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
  • Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
  • Heat a large non-stick skillet over medium heat.
  • Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
  • Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
  • Wrap in foil until ready to use, or refrigerate.
  • (To reheat, place in a steamer insert and steam, covered, for 5 minutes.).

MU SHU PORK WITH MANDARIN PANCAKES



Mu Shu Pork With Mandarin Pancakes image

I got this recipe from an old Chinese cookbook. You can find the Tiger Lily Buds and dried 'tree ears' in most Asian markets. We love this recipe! You can add chopped cabbage, but the original recipe doesn't call for it. I add it if I need to make a larger portion. I buy the Mandarin Pancakes at my local chinese take out place. You can make your own. See below. I serve with fried rice on the side. You can also use this filling for lettuce wraps...yum!

Provided by manushag

Categories     < 60 Mins

Time 35m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 15

2/3 egg, scrambled
1 cup pork, sliced in thin bite sized strips
10 dried lily buds
2 tablespoons dried black fungus (tree ears)
8 ounces sliced mushrooms
1 cup bean sprouts
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
2 tablespoons sherry wine
2 teaspoons sesame oil
hoisin sauce
1 cup flour
1 cup boiling water
sesame oil

Steps:

  • Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
  • Scramble eggs and set aside.
  • Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
  • Add scrambled eggs.
  • Add sesame oil and serve.
  • To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
  • To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.

Nutrition Facts : Calories 206, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 523.5, Carbohydrate 29.9, Fiber 1.9, Sugar 3.8, Protein 7.8

KOREAN SCALLION PANCAKES (PAJEON)



Korean Scallion Pancakes (Pajeon) image

These crispy fried scallion pancakes are traditionally paired with makgeolli, or Korean rice beer, and can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil.

Provided by momaphet

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

for the pancake
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons soy sauce
2 teaspoons minced fresh garlic (from about 3 cloves)
1 tablespoon korean fermented soybean paste, doenjang
2 large egg yolks, beaten
2 cups ice-cold club soda
3 bunches thin scallions, green and white parts cut into 2-inch batons (7 cups)
1 cup grapeseed oil or 1 cup canola oil, for frying
dipping sauce
4 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon mirin
1 tablespoon rice vinegar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil

Steps:

  • Make the pancakes:.
  • In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend.
  • In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
  • Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
  • Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1⁄4 cup at a time, and mix well.
  • Line a baking sheet with paper towels, and set it next to the stove.
  • In a 10-inch nonstick skillet, heat 1⁄2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
  • Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
  • Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
  • Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven.
  • Cut each pancake into pieces and serve with the dipping sauce on the side.

Nutrition Facts : Calories 586.3, Fat 38.8, SaturatedFat 4.2, Cholesterol 61.5, Sodium 1654.1, Carbohydrate 52.1, Fiber 3.9, Sugar 4, Protein 9.1

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