New This Month

Mandarin Pancakes

Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork. Also try these pancakes with Peking Duck.

  • Yield: Makes 24 pancakes

Source: The Martha Stewart Show, Episode 4069


  • 2 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon coarse salt
  • 1 cup boiling water
  • 2 tablespoons sesame oil


  1. Whisk flour and salt together in a large bowl. Gradually stir in boiling water until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Return dough to bowl and cover with a damp towel; let stand 30 minutes.

  2. On a lightly floured surface, roll out dough 1/4-inch thick. Using a 3-inch round cutter, cut out circles from dough. Working with 1 round at a time, gently brush one side of dough with sesame oil, using your fingertip or a small pastry brush; top with a second round. Using a rolling pin, roll both rounds together into a 6-inch circle. Cover with a damp towel and repeat process with remaining dough rounds.

  3. Heat a medium nonstick skillet over medium heat. Add one pancake to skillet and cook, turning once, until lightly golden and dry, about 30 seconds per side. Remove from skillet and let cool slightly; separate into 2 pancakes. Repeat process with remaining pancakes. Pancakes can be made ahead and wrapped with plastic wrap; to heat, unwrap pancakes and steam in a steamer basket set in a saucepan with 1 inch simmering water until warm.

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