* Exported from MasterCook *
Potstickers Mandarin Pancakes
Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all-purpose flour
1 1/2 cups boiling water
6 Tablespoons sesame oil
3 Tablespoons vegetable oil
Put 3 cups of the flour in a mixing bowl. Slowly add the 1 1/2 cups
boiling water, stirring and mixing constantly with a pair of chopsticks.
When finished, it should look crumbly, like a piecrust dough. Let the
crumbly mixture cool.
Knead the cooled mixture in the bowl. Then, on a lightly floured board
knead the dough ball until smooth. Kneading should consist of
alternatively folding the dough over itself and pressing it into the
board. Lean into the dough for effective kneading. Place the kneaded dough
ball back in the bowl and cover with a moist (not wet) cloth or paper
towel. Put the bowl in the refrigerator and let the dough rest for 1/2
hour.
Take the dough out of the refrigerator and knead it again on a lightly
floured board. Use small amounts of flour, as needed to keep the board and
your hand floured. Cut the dough ball in half and roll out each half into
a 1-inch cylinder. Cut the cylinder into 1-inch cubes. Line up the cubes
on the board in a column of twos. Putting each cube between the palms of
your hands, roll them into balls. Continue to place the balls in a column
of twos on the floured board.
Put the sesame oil into a bowl or small saucer. With floured hands on a
lightly floured board, flatten each ball into a 2 to 3-inch disk. Put them
back into the column of twos when finished. Dip one side of the disk
liberally in the sesame oil and place its corresponding disk in the column
on top of it - think of it as a sesame oil sandwich. Twist the disks one
quarter turn to spread the sesame oil evenly. Then, use a rolling pin to
roll the disk sandwiches into pancakes. Be sure to turn the disks as you
roll to get as circular a pancake as possible. Each pancake should be
between 5 and 7 inches in diameter.
Dip a paper towel into some vegetable oil. Brush a thin veneer of oil onto
the bottom of a heavy skillet, like a cast-iron frying pan. Heat the
skillet on medium heat for 3 minutes. Reduce the heat to low and put a
rolled-out disk in the pan. When it begins to bubble up, turn it with a
spatula. If it has a few small light brown spots, it is fine. Cook the
same way on the second side. Remove it with the spatula and place on a
plate. Put another disk in the skillet. Meanwhile, use a small knife to
make a small separation of the two pancakes in the cooked disk. If you
look carefully, a thin
line is evident on one of the sides of the cooked disk. From that point of
separation, carefully pull the pancakes apart. Pile them like pancakes on
a plate.
Before serving, set up a seamer in a pot that will fit the plate by
placing a footed rack in th pot and filling the pot with water to the
surface of that rack. Bring the water to a full boil, place the plate of
separated pancakes on the rack, cover, and steam for 5 minutes. Remove the
plate carefully with mitts or gloves and serve.
Makes 20 to 30 pancakes
AuthorNote: These light, thin pancakes with their tempting sesame flavor
are used to wrap moo shu dishes and for Peking [2Favorite]. For an
attractive presentation, after steaming the pancakes, fold each one in
half to a semicircle and then fold it again into a quarter circle. Place
these quarter circles on a round plate, overlapping each other and fanned
out in a circle.
Cuisine:
"Chinese"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"25 pancakes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 107 Calories; 5g Fat (43.0%
calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch); 1 Fat.
Nutr. Assoc. : 0 0 0 0
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