Mushu Pancakes

by Patricia Holbrook

Servings: 10

INGREDIENTS

1-1/2 cups flour
Pinch of salt
1/2 cup boiling water
2 tablespoons cold water
2 tablespoons sesame oil
Flour for rolling

INSTRUCTIONS

In a bowl, stir together flour, pinch of salt, and boiling water. Add cold water, stir until dough forms. Turn out dough onto a lightly floured surface and knead until smooth, about 10 minutes. Cover and let rest for 30 minutes. Divide dough in half, cut each half into 5 pieces and roll each piece into a small ball. On a lightly floured surface using a rolling pin, roll each ball into a 3-inch pancake. Brush 5 of the pancakes with sesame oil, top each with another pancake. Roll each pancake into an 8- inch pancake. Heat a dry heavy skillet. Cook each pancake, without browning, on both sides until blistered with several air pockets.

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Tagged: asian, mushupancakes add tags

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