Ever wonder how restaurants make those incredibly thin, chewy pancakes for moo shu vegetables? They’re called Mandarin pancakes, and they’re surprisingly simple to create in your own kitchen! Unlike fluffy breakfast pancakes, these delicate, tortilla-like wrappers are made with a hot water dough, giving them a wonderfully soft and pliable texture. They are the perfect vessel for all your favorite shredded fillings, and the secret to getting them paper-thin is to roll and cook them in pairs. Let’s get rolling!
Ingredients
• (Makes 12 Pancakes)• 1 cup / 120g all-purpose flour• 1/2 cup / 120ml boiling water• 1 tablespoon / 15ml toasted sesame oil
Instructions
1. In a medium bowl, make a well in the center of the flour and carefully pour in the boiling water. Use a wooden spoon or chopsticks to stir from the center, gradually incorporating the flour until a shaggy dough forms. Transfer the dough to a lightly floured surface.2. Knead the dough for 7-10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 15 minutes to relax the gluten.3. Divide the rested dough in half. Roll each half into a 6-inch log and cut it into 6 equal pieces, for a total of 12. Roll each piece into a ball, then flatten it into a 3-inch disc. Brush the top of 6 discs with sesame oil and place an unoiled disc on top of each, creating 6 pairs.4. On a lightly floured surface, carefully roll each pair into a thin, 6-inch circle. The sesame oil in the middle will prevent them from sticking together.5. Heat a dry, non-stick skillet over medium heat. Cook one pair at a time for about 30-45 seconds per side, until you see a few light brown spots. Immediately after cooking, gently peel the pair apart to reveal two thin pancakes.6. Stack the finished pancakes and cover them with a clean towel to keep them warm and soft while you cook the rest. Serve immediately.
Nutritional Information
• (per pancake)• Calories: 48 kcal• Carbohydrates: 8g• Protein: 1g• Fat: 1g• Sodium: 1mg
Pro Tips
• • To reheat, fold the pancakes into quarters and steam them for 2-3 minutes until soft and warm. A vegetable steamer basket works perfectly for this.• These pancakes freeze beautifully. Stack them with a small piece of parchment paper between each one, wrap the stack tightly, and place in a freezer bag. Thaw before reheating.• Don’t just save them for moo shu! Use leftover pancakes as a wrap for scrambled eggs, a quick quesadilla base, or for rolling up your favorite stir-fry.• When rolling out the pairs, flip the dough over occasionally to ensure both sides roll out evenly, resulting in two pancakes of the same size.
