Chinese Steamed Pancakes Recipes

CHINESE STEAMED PANCAKES

Steps:

• 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.

PAN-FRIED CHINESE PANCAKES

Steps:

• Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
• In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
• On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
• Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
• Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

CHINESE PANCAKES - THIN STEAMED PANCAKES

Steps:

• The first time I was served these thin delicious pancakes was along with crispy duck, crispy vegetables and Hoisin sauce. I have previously bought these pancakes frozen from Asian stores, but it is always fun with homemade. So, I come up with ideas, and to see them flush it out, it's really fun. It's quite simple and they become absolutely perfect.
• Start by measuring the exact amount of flour. Use a weight. Pour the flour into a bowl and bring water to a boil. Measure out the right amount of boiling water and pour the salt into the hot water. Dilute with boiling water in the flour while mixing gently. Mix with a wooden spoon or chopsticks. Just mix lightly and cover with plastic wrap. Leave the dough for 10 minutes.
• Knead the dough for 5-10 minutes until you get a smooth dough. Cover with the bowl and let rest at room temperature for 30 minutes.
• Roll the dough into a long round sausage and cut into slices of about 3 mm. There will be about 30 pancakes.
• Using a rolling pin, make all the small pancakes flat and about 6 cm in diameter. Stack them on top of each other under the bowl so they do not dry out.
• Find a neutral oil. Now you should stack 4-5 pancakes on top of each other, but you must be careful to brush the top of each small pancake with oil. This causes them to split apart afterwards. Use a rolling pin when you have stacked 4-5 pieces on top of each other and roll out to about 12 cm in diameter.
• Place on baking paper either in a steam basket or on a baking tray for a steam oven. Cover with baking paper on top as well. I steam 16-20 pancakes at a time. Steam for 15 minutes on full steam.
• You need to separate the pancakes while they are hot otherwise they will stick together. Divide the pancakes apart and stack again. Now the Pancakes are ready to serve. You can also put them in a plastic bag until serving so they do not dry out or freeze.
• I think these thin steamed pancakes go best with duck, hoisin sauce and finely shredded crispy vegetables. Good luck.

STEAMED PANCAKE

Steps:

• All-purpose flour and boiled water are ready, boiled water to dry for a few minutes, the best temperature is 80-90 degrees;
• Pour an appropriate amount of boiling water into the flour in a circular motion, and use chopsticks to constantly stir it into a floc;
• When the hand temperature is acceptable, knead it into a smoother dough and cover it with plastic wrap for 20 minutes;
• Take out the good dough and place it on the chopping board, knead it into a long strip;
• Divide into doses of uniform size;
• Take two medicines, flatten them, and brush a layer of vegetable oil on one of them;
• Put another unoiled dough on top of the oiled dough, press it a few times with a rolling pin, and then roll it into a thin dough sheet; you can steam it if you don't mind the appearance at this step, if you want each cake They are all the same size, so you can take the next step;
• Stack several rolled pie crusts together, take a bowl, buckle the mouth of the bowl on the pie, use a knife and pill to mark off the excess pie along the edge of the bowl;
• A stack of 10 sheets, put it in the boiling water steamer, steam for about 5 minutes, and adjust it according to the size of the cake;
• Take the steamed cakes out of the pot, separate them one by one while it is hot, and cover them with a damp cloth to prevent the water from evaporating; when eating, you can roll them with vegetables or meat, which is delicious and happy.
• Deboned elbows, cleaned, same as 1 green onion, 1 ginger, 1 garlic, 1 tangerine peel, 4 star anise, 1 pinch of Chinese pepper, 3 dried red peppers, 1 cinnamon stick, 5 flavored slices, 4 amomum , Salt, soy sauce, cooking wine, dark soy sauce, add enough water, put it into the electric cooker; boil the water to remove the foam, cover the lid, start the soup program, stew until crisp; after the elbow is cooked, soak in the soup More than 4 hours, easy to taste;
• Take it out and put it in a fresh-keeping bag, put it in the refrigerator, slice it and put it on a dish, cut the elbow into thick strips, drizzle with chili oil, vinegar, and mix with the thick cucumber. The rolls are great!