Peking Chive Pancakes
By stancec44
Can make up to 5 days ahead and refrigerate. Also, they freeze and thaw repeatedly without losing quality. If frozen, thaw at room temp. Within 4 hours of serving, fold each thawed pancake in half and then into quarters and cover with plastic wrap until ready to reheat. To reheat, bring water to boil in Chinese steamer. Put the plate on the rack, cover and reheat for 3 minutes. Serve immediately.
From Chopstix, pg. 150
- 14
Ingredients
- 2 c. flour
- 1 bunch chives, finely minced
- 2 tsp. crushed red pepper flakes (optional)
- 3/4 c. plus 2 Tbsp. boiling water
- 1/2 c. sesame oil
Preparation
Step 1
Advance prep: Place the flour, chives and dried pepper flakes in a bowl. Add the boiling water and stir briefly. Turn the dough out onto a lightly floured board or smooth countertop and knead until smooth and elastic. Cover for 15 minutes.
Roll the dough out on a lightly floured surface until 1/4" thick, occasionally turning the dough over. Then, with a 3" wine glass or round cookie cutter, cut the dough into 14-18 disks.
Thoroughly clean the work surface and lightly rub 1/2 Tbsp. oil over it. Place a disk on the oiled counter and rub about 1/2 tsp. sesame oil over it. Lay another disk on top. Using your palm, gently press the 2 disks together. Roll the pair into an 8" round. Always roll from the center of the disk out to the edge, changing directions after each rolling motion in order to stretch the dough into a large disk. Do not turn the dough during this process.
Heat a 12" skillet over med low heat. Add the double pancake and cook for about 45 seconds on one side. Flip the pancake over and cook for about 15 seconds on the other side. The pancake is done when it loses its raw color. The pancake should not have any brown spots; this is a sign of too high heat or too long cooking time.
Remove the double pancake from the pan and, starting at one edge, gently pull the 2 layers apart. Do this while the pancake is still hot. Stack them directly on top of each other and cover with a towel. Repeat the above process for the rest of the dough. Wrap the stack of pancakes with plastic wrap or oil. Refrigerate for up to 5 days or freeze.