CHINESE PANCAKES FOR CRISPY DUCK

INTRODUCTION

This works a dream. They are a little more moist and chewy than the shop bought papery versions, but I think a million miles better. It is an abridged verion of a recipe from "The Food of China" by Deh-Ta Hsiung and Nina Simonds.

INGREDIENTS

Serves: 6 (5 each)

• 450 grams plain flour
• 310 millilitres boiling water
• 1 teaspoon vegetable oil
• sesame oil

METHOD

Stir the boiling water into the flour, add the oil and knead into a firm dough. Cover with a damp towel or cling film and set aside 30 mins. Knead dough 5 mins until smooth.

Divide and roll into three cylinders, cut each cylinder into 8-10. Roll each piece of dough into a ball and press into a flat disc with the palm of your hand.

Brush one disc with sesame oil and place another disc on top. Using a rolling pin, flatten each pair of discs into a 6 inch pancake. Heat an ungreased frying pan over high heat, then reduce the heat to low and place the pairs of pancakes, on at a time, into the pan.

Turn over when brown spots start to appear on the underside. When the second side is cooked, lift the pancakes out and carefully peel them apart.

Fold each pancake in half with the cooked side facing inwards, and set aside under a damp cloth. For 10 mins before serving, steam the pancakes in a steamer over simmering water.