Chinese Peking Pancakes
These may take a little extra time to make but they are SO worth it!
- Time
- 45 minutes + 30 minutes resting time
- Serves
- 4
- Calories
- 290
Ingredients
Ingredients- filling- 1 capsicum, sliced
- 1 clove garlic, crushed
- ½ head bok choy, chopped
- 1 tbsp kecap manis
- 1 tbsp mirin
- 400g chicken breast, sliced into strips
- 1 large carrot, sliced
- 1 onion, sliced
- 1 cup flour
- 1/3 cup boiling water
- 1 tbsp sesame oil
Method
Method - filling-- Over a high heat, cook chicken until just browned and remove from pan/wok.
- Stirfry onion and carrots until just starting to soften. Add remaining ingredients except the sauce and cook until bok choy has reduced, then add the sauces and chicken to the pan and cook for 1 minute further.
- Place flour in a bowl, make a well in the centre and stir the boiling water in vigorously.
- Take the dough out and knead on a lightly floured surface until smooth and firm then return to the bowl, cover and let sit for 30 minutes.
- Briefly knead the dough then divide into 10 even portions and flatten to about 5mm thick then brush one side with sesame oil.
- Place two pancakes together with oil sides facing each other and roll out into a pancake about 15cm wide.
- Cook the paired pancakes one at a time in a fry pan or wok over a medium heat for 30 seconds each side then pull apart and stack and wrap in foil, oil side up, while the others are cooking and stir fry gets cooked.