Name: MANDARIN PANCAKES
Cuisine: Chinese, Mandarin
Ingredients: 250g all-purpose flour; 236 ml boiling water; 2 tbsp toasted sesame oil; 3 cloves of garlic finely chopped or grated; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp agave syrup; 1 tbsp soy sauce; 1 tbsp black bean paste; ½ tbsp hoisin paste; ¼ tsp grated ginger; 2-3 tbsp water; 2 tbsp sesame oil; 1 can jack fruit or 1 can mock duck (we found ours in the Asian supermarket); 2 cloves grated garlic; 1 cm grated ginger (about 1 heaped tsp); 1tbsp agave syrup or brown sugar; 1 tbsp soysauce; 2 finely sliced carrots; ¼ finely sliced cucumber; 2 finely sliced spring onion

There are many different types of pancakes in Chinese cuisine such as Scallion Pancakes (Cong You Bing, 葱油饼), Chinese Stuffed Pancakes (Xian Bing, 牛肉馅饼), Taiwanese egg pancakes (蛋餅) and probably even a lot more.

In this post we are going to show you how to make Mandarin pancakes (also known as Moo Shu Pancakes, Chinese Pancakes, Peking Pancakes, Dan bing, 单饼). These pancakes are traditionally used to wrap moo shu (mu shu, 木薯肉) pork, crispy Peking duck, different stir-fries or vegetable salads and you can even fill them with red bean paste for a sweet treat.

You may have seen these pancake wrappers in some Asian Supermarkets already, they are normally called ‘Moo Shu shells’. But instead of buying them why not try to make them at home? The recipe is super simple and the preparation is a lot of fun! So, let’s do this!

These pancakes will be super soft and chewy and just delicious and we’re going to show you how to make them in just 3 easy steps. This particular recipe is done in the ‘Mandarin style’, which allows you to cook two pancakes at once, peeling them apart after cooking. Believe me the pulling apart part is THE BEST! You’ll feel like a magician-cook ^^

So let’s get started with the first step:

1st step: Make the dough

First let’s make the dough using:

flour
water
oil

For this recipe you want to boil your water before mixing it with the flour (this adds to the soft and chewy texture of the pancakes). Using chopsticks or a wooden spoon combine water and flour, turn the dough out onto a floured surface and knead until smooth, this will take approximately 5-10 minutes. If the dough is still sticky add some additional flour (about 1 tbsp at a time) and keep on kneading. Once the dough is nice and soft place in a bowl, cover and let rest for 30 minutes.

2nd step: Form and roll out the pancakes

Once the dough has rested take it out and place on a lightly floured surface. Roll into a log and divide into small equal sized balls (around 18g each, you may want to use a kitchen scale for this step).

Roll or press each ball until a small disc forms (see picture). Now you want to carefully brush the surface of one disc with sesame oil and place another dough disc on top of it, making a dough ‘sandwich’ so to speak ;).

Next take a rolling pin and carefully roll out the ‘dough sandwich’ into a round and very thin pancake. You want to use a little bit of flour while doing so, to prevent the dough from sticking to the working surface but not too much as the flour dries out the dough.

3rd step: Cook the pancakes

Once the pancake is rolled nice and thin heat up your pan on high until it is hot, then lower the temperature to medium. Add the pancake to your pan, cover and cook for 30-40 seconds, then flip it and cook for another 30 seconds. Once the pancake is done take out of the pan and wrap in a kitchen towel to cool down a little. The final step is to peel the pancakes apart carefully, creating 2 super thin and chewy pancake wrappers. Repeat until all the dough is used up.

And there you have it: your very own homemade mandarin pancakes! Fill them with whatever you heart desires and enjoy!

In the following recipe we added the instructions for the filling and sauce we normally use to serve the pancakes with but as afore mentioned you can literally serve them with a lot of different fillings, so feel free to experiment and try whatever you like. We’ll definitely get into that as well and will hopefully soon provide you with different recipes to combine these pancakes with. For now, feel free to try our go to filling and sauce recipe and let us know how you like it.

Enjoy!

mandarin pancakes, chinese pancakes, vegan chinese pancakes, vegan chinese recipe, chinese recipe, vegan recipe

lunch, dinner, snack

Chinese, Mandarin

Autor: The Vegan Allrounder

MANDARIN PANCAKES

Zutaten

FOR THE PANCAKES:

250g all-purpose flour
236 ml boiling water
2 tbsp toasted sesame oil

FOR THE SAUCE:

3 cloves of garlic finely chopped or grated
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp agave syrup
1 tbsp soy sauce
1 tbsp black bean paste
½ tbsp hoisin paste
¼ tsp grated ginger
2-3 tbsp water

FOR THE FILLING:

2 tbsp sesame oil
1 can jack fruit or 1 can mock duck (we found ours in the Asian supermarket)
2 cloves grated garlic
1 cm grated ginger (about 1 heaped tsp)
1tbsp agave syrup or brown sugar
1 tbsp soysauce

ADDITIONALLY:

2 finely sliced carrots
¼ finely sliced cucumber
2 finely sliced spring onion

Zubereitung

FOR THE MANDARIN PANCAKES:

Prepare the Dough: In a mixing bowl, combine the all-purpose flour with boiling water. Stir with a wooden spoon until the mixture forms a dough.
Knead the Dough: Turn the dough out onto a floured surface and knead until smooth. Put back in the bowl, cover with a damp kitchen towel and let rest for 30 minutes.
Form the pancakes: Divide the dough into small balls (approx. 18g each) roll or press each ball into a round disc (see pictures in post for details). Brush one side of one disc with a thin layer of sesame oil. Then place another disc on top of the first oiled disc to form a sort of dough sandwich ;) Take a rolling pin and carefully roll out the ‘dough sandwich’ into a round and very thin pancake.
Cooking the pancakes: Preheat a pan on high heat until it is hot, then lower the temperature to medium. Add the pancake, cover and cook for 30-40 seconds, then flip and cook for another 30 seconds. Once the pancake is done take out of the pan and wrap in a kitchen towel to cool down a little. The final step is to peel the pancakes apart carefully, creating 2 super thin and chewy pancake wrappers. Repeat until all the dough is used up. Keep the finished pancakes in a slightly damp kitchen towel so they don’t dry up before serving.

FOR THE SAUCE:

Add the sesame oil into a pot and slightly heat up. Add in the garlic and ginger and fry on low heat for a couple of minutes (make sure the oil isn’t too hot or else the garlic will burn). Meanwhile combine all the remaining ingredients in a bowl. Deglaze the garlic ginger mix with the remaining sauce ingredient and let simmer until the sauce thickens. When the sauce has your desired consistency take off the heat.

FOR THE FILLING:

Drain the jackfruit and thoroughly wash it with cold water. Now put it in a bowl and using a fork pull it apart until it’s shredded. Next you want to press out all the excess water using your hands.
Heat up the sesame oil in a pan then add in the ginger, garlic and the shredded jack fruit. Fry for several minutes while occasionally stirring. Add in the agave syrup and stir (when using brown sugar make sure it melted before proceeding). Lastly deglaze with soy sauce and take of the heat.

Combine The Pancakes: