Traditionally served to accompany dishes such as Peking Duck and Mu-Shi Pork. They can be made well in advance and frozen
(flat) then warms by steaming in batches of 8-10 for 5 minutes just before use.
You would need:
450g/1lb plain flour (plus extra)
300ml/1/2 pint boiling water
1 tsp of vegetable oil
1. Sift the flour into a mixing bowl, then very gently pour in the boiling water, add the oil and mix well.
Knead the mixture into a firm dough. Cover with a damp towel and let to stand for about 10 minutes.
2. Lightly dust the surface of the worktop with dry flour , knead the dough for 6-8 minutes or until smooth, then
divide into 3 equal portions. Roll out each portion into a long "sausage" and cut into 8-10 pieces.
3. Roll each piece into a ball then, using the palm of your hand, press each ball into a fat pancake.
Now flatten each pancake into 15cm/6 inch circle with a rolling pin.
4. Heat an ungreased frying pan, when hot, reduce the heat to low depending on the size of the pan, place 1-3 pancakes at a time in the pan.
Turn over when small light brown spots appear on the underside. Remove and fold each pancake in half keep under
a damp cloth until you have finished making all the 24-30 pancakes
All ingredients for this recipe can be purchased from the shop.