Chewy Chinese Pancakes

These chewy Chinese Pancakes are the best for making any Chinese wraps, such as Peking Duck or Crispy Aromatic Duck. The pancakes may be a little time consuming but it’s worth all the effort. You can use it to wrap other meat dishes too.

The way to make these chewy Chinese pancakes is called the ‘Hot Water Dough‘ method where the flour is blanched with boiling water. This cooks the flour and makes the dough chewy when made into pancakes. This dough is mainly used in fried or steamed dishes. It is used in making many Chinese starters or dim sum like steamed Chinese dumplings or pot stickers. Most restaurants use cold water dough method to make these dumplings because it is more convenient. But there is a difference when you eat it.

The ingredients for making these pancakes are very simple but it may take you a few practices to get it right…thickness and texture.

Here’s the recipe for the hot water dough:

Ingredients
300g flour
200g boiling water
50g cold water
sesame oil

Put the flour into a mixing bowl. Add in the boiling water and stir with a pair of chopsticks. Add the cold water and mix. Then using hand, knead it to a smooth soft dough. You will need to add more flour as you knead, maybe about half a cup or more. This is the hot water dough that you will need for many Chinese starters or dim sum.

To make chewy Chinese pancakes, divide into 20 pieces.

Roll each into a ball and flatten slightly. Brush sesame oil on 10 pieces. Put another piece on it and roll it out very thin with a rolling pin.

Heat up a frying pan and pan fry it until light brown on both sides. Remove.

Let it cool down a little and pull the two pieces apart gently. They should come off quite easily. Do the same to the rest of the dough. They are chewy and very delicious.