Servings: Makes 12
- 12 (6 ounces) store-bought Peking pancakes (or pancake recipe below)
- 1 1/2 Tbsp. char siu sauce
- 1 cup shredded Chinese barbecue duck
- 150 grams snow peas , blanched and thinly sliced
- 2 long red chili peppers , thinly sliced
- 1 cup mint leaves
- 1 cup coriander (cilantro) leaves
- 2 cups plain (all-purpose) flour
- 1/2 tsp. sea salt
- 1 cup boiling water
- 2 Tbsp. vegetable oil
To make duck and snow pea pancakes: Place a large saucepan half-filled with water over high heat and bring to a boil. Place 4 of the pancakes in the steamer and cover with a tight-fitting lid. Place the steamer on top of the saucepan and steam for 30 seconds. Repeat to make the remaining pancakes.
Spread the pancakes with the char siu sauce and top with the duck, snow peas, chili peppers, mint and coriander. Roll up to enclose. Makes 12
To make pancakes: Place flour and salt in a bowl and whisk to combine. Gradually stir in boiling water to form a dough. Turn dough out onto a lightly floured cutting board and knead until smooth, (not sticky) about 5 minutes. Return dough to bowl and cover with a damp dish towel; let sit for 30 minutes.
Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 4-centimeter cylinder. Cut each cylinder into 6 pieces, use the palm of your hand to press out into flat circles. Brush well with sesame oil and top with another round. Continue with remaining dough. Roll the discs into 2-milimeter thick rounds and cut with a 10-centimeter cutter.
Heat a medium nonstick frying pan over medium heat. Cook pancakes in batches for 20 to 30 seconds or until lightly golden. When cool enough to handle, find the seam and separate the pancakes. Allow to cool on a tray. Makes 24