How To Make Chinese Steamed Pancakes? Today I am going to show you a very basic wheat-flour food, and that is the Chinese Steamed pancakes.
Normally we serve them alongside with Peking Roasted Duck.
And I will demonstrate how to make Peking Roasted Duck in my next episode.
You can serve them in many ways. Besides the classic roasted duck, you can also make rolls with all kinds of ingredients depending on your preference.
All you need are three really basic ingredients, and they are plain flour, hot water, and a pinch of salt. And that’s it.
The water and flour ratio is basically the same as that of a dumpling dough.
But a little softer.
You need to pour hot water over the flour to make a soft dough.
How To Make Chinese Steamed Pancakes?
First off, dissolve salt in the hot water like so.
Then slowly pour it over the flour.
Stir the hot water in.
Mix well until the flour crumbles.
Wait for a few minutes and allow the hot steam to evaporate completely.
Start to knead the dough when the temperature is lower and safer.
If you do it when the dough is still pretty hot, then the dough will become very sticky later.
So wait until the flour crumbs cool down and then press and knead them into a soft and smooth dough.
It should be very easy to work with since the dough is very soft.
Wrap it up and let it rest for a few minutes.
30 mins will be enough.
And then, take it out of the Ziploc bag.
Knead for a second time.
After that, divide the dough into two parts.
Put half of the dough into a plastic bag and set aside.
Roll out the other half of the dough into a long rope.
Use a kitchen knife to cut 16 equal pieces.
To do so, first cut right in the middle, and then divide the dough rope into four equal sections.
So on and so forth.
You can make 32 steam pancakes in total from the portion I provide here.
Roll those little pieces into small ball, and then press them into flat little dough sheets.
Then, roll it into a flatter sheet like a dumpling dough skin with the rolling pin.
After that, heat the stove.
Place a large wok over the burner, and bring the water to a boil.
Then put a steamer rack in it, and place a plate on top.
Turn down the heat to low.
Leave the water to boil on the stove, and at the same time keep rolling those thin dough sheets.
Keep rolling out those dough sheets into thinner and flatter dough skins.
Dust a little flour on it as necessary to prevent them from sticking to the cutting board.
Just roll them out into thin and round pieces.
Until they become a little translucent like this.
In a word, just try your best to roll them as evenly and thinly as possible.
Once it’s done, place the pancake sheet on the plate.
Cover with lid to steam. Meanwhile, roll out another piece.
The first steamed pancake is almost done when you finish the second one.
When it becomes more translucent, place the second on on top.
Cover with lid again, and followed by another layer of pancake, and same goes on and one.
Remember only place the next one on top when you see the previous one becomes half transparent.
After that, take them out of the steam wok.
Separate them from each other like so when they are still hot.
Otherwise they will stick to one another later when they cool down.
Now they are ready to serve. If you want to save them for later, just wrap it up with cling film and put them in the fridge.
Next time, you can just take them out and steam on the stove for a few minutes, and they are done.
So that’s one way to make the steam pancakes.
Actually, there’s a second way to make this thin Chinese pancake, and that’s pan-frying.
I don’t make these pancakes in this way quite often, but I still want to share it with you.
First, grab two little dough pieces.
Prepare a bowl of oil, and then dip one of the dough pieces into the oil.
Then put them together.
Roll them out into a flat dough sheet.
Do not grease the pan, and put the dough sheet straight in it.
Keep the heat to low, and pan-fry each side for about 10-20 secs.
Flip it over when you see small air bobbles rising on the surface.
And there you will see the pancake starts to rise and pump up.
And then the two dough sheets begin to separate from each other.
Transfer them on a plate, and then separate them with your hands while they are still hot.
So now you have two pan-fried Chinese thin pancake at a time.
It’s easier this way.
Because you only need half of the time to roll out those dough sheets.
But I don’t really like it in this way. I think pan-fried Chinese pancakes are a little chewy and dense.
I like them being soft and tender, so I prefer to steam them.
It’s very time consuming though, since you have to roll out each piece of dough one by one.
I handmade these steamed pancakes every time I make Peking Roasted duck.
I will bring to you my roasted duck recipe on my next episode.
So that’s it for today.
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